FOOD SCIENCE HTF279: E-MAGAZINE UNIVERSITI TEKNOLOGI MARA NUR AIN ALLISYA BT ZULKIFLI 2023868888 PHM1122C2 ISMANADIA BT ISMAIL 2023803994 PHM1122C1 NUR QISTINA BT MOHAMEEDU SHJAHAN 2023868482 PHM1122C2 AIZA AZWARIZA BT MAT ZAIDI 2023 654242 PHM1122C1 LECTURER: MADAM RAFIDAH AIDA RAMLI
LET’S LEARN ABOUT GELATINIZATION OF STARCH: APPLICATION IN THE FOOD SERVICE INDUSTRY Let to know more about gelatinization of starch !!! TOPIC 2
WHAT IS GELATINIZATION? Gelatinization happens when starch granules are heated in a liquid, making them swell and burst, which thickens the liquid. This process affects the thickness of foods like sauces, soups, and baked goods. Viscosity refers to how liquids flow. For instance, would you prefer ketchup to pour out of the bottle like water, vegetable oil, or thick tomato sauce? The thickness of these liquids is determined by their viscosity. Three thimgs are needed for gelatinization to occur: (1) Starcg granules begin to gelatinize when they are (2) heated in a (3) liquid ALLISYA
STRUCTURE OF STARCH Starch is commonly used in many different foods for various purposes. It can thicken, gel, add stability, and replace expensive ingredients. The type of starch chosen depends on the desired properties of the food and the processing involved. Different factors during processing can affect the structure and distribution of starch in the food. The usefulness of starch in foods is determined by its viscosity, stability during processing and distribution, and gel strength. Most starchy foods naturally contain a mixture of about 75% amylopectin and 25% amylose. Amylose is a straight-chain structure made up of repeating glucose molecules. Amylopectin, on the other hand, is a highly branched glucose unit. Amylopectin remains inside the starch granule, while the liquid and amylopectin bond together, causing them to expand and swell, resulting in increased thickness. Amylose, however, moves out of the starch granule, making the mixture outside the molecules thicker and more viscous, like gravy and pudding. QISTINA
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WHAT KIND OF STARCH? STARCH POWDER THAT DISSOLVES IN COLD LIQUIDS. TO MAKE 1 LITER OF LIQUID, YOU NEED 20–40 GRAMS OF STARCH. IT IS ADDED TO HOT LIQUID AND WHISKED UNTIL IT THICKENS. MADE FROM CASSAVA ROOT, IT IS POPULAR IN ASIAN COOKING. IT IS CLEAR, STICKY, TRANSLUCENT, SHINY, AND LIGHT WHEN COLD. Arrowroot Starch 20-40 GRAMS OF STARCH CAN BE DISSOLVED IN COLD WATER. WHEN ADDED TO A LIQUID AND WHISKED, IT COMPLETELY DISSOLVES AND THICKENS THE LIQUID AND WHISKED IT COMPLETELY DISSOLVES AND THICKENS THE LIQUID, GIVING IT A THICKER CONSISTENCY. THIS STARCH IS COMMONLY USED IN DESSERTS AND SWEET SAUCES. UNLIKE OTHER SUBSTANCES, IT DOES NOT SOLIDIFY WHEN EXPOSED TO COLD TEMPERATURES. ADDITIONALLY, IT REMAINS STABLE EVEN HIGH HEAT AND FREEZING TEMPERATURE. Waxy Maize Starch TYPICALLY, YOU WOULD USE 20-30 GRAMS OF STARCH TO THICKEN 1 LITER OF LIQUID. TO ACHIEVE THIS, YOU MIX A COMBINATION OF CORNSTARCH AND WATER CALLED SLURRY, AND THEN ADD IT TO THE SIMMERING LIQUID WHILE WHISKING UNTIL IT DISSOLVES AND THICKENS. ADDITIONALLY, CORNSTARCH IS ADDED TO THE THICK MIXTURE AND SIMMERED UNTIL NO STARCH RESIDUE REMAINS. THIS METHOD IS COMMONLY USED TO THICKEN SAUCES THAT REQUIRE A CLEAR AND GLOSSY APPEARANCE, SUCH AS DESSERT SAUCES AND ASIAN-INSPIRED DISHES. AS THE MIXTURE COOLS, IT FORMS A GEL-LIKE CONSISTENCY THAT CAN BE SLICED. HOWEVER, IT'S IMPORTANT TO REMEMBER THAT PROLONGED EXPOSURE TO HEAT CAN CAUSE THE PRODUCT TO THIN IF STORED IN HEAT FOR A LONG TIME. Corn Starch ISMA
When starches are heated with liquid, they expand and thicken. This process is crucial in making sauces and is called gelatinization. When heating a white sauce, the starch grains soften, absorb liquid, and expand. The grains burst open, turning into liquid by releasing amylose. What is a Roux Sauce? A roux is a mix of fat and flour cooked on the stove, used to thicken many sauces. The roux needs to be cooked to get rid of the starchy taste from the flour. By cooking the flour in butter, the starch granules in the flour start to break down. When liquid is added, the granules soak up the liquid, thickening the sauce. WHAT HAPPENS TO THE STARCH IN THE FOOD SERVICE INDUSTRY 1.Sauces Making AIZA
Before being baked, the starch granules in flour are tightly packed and have a crystalline structure. This causes the dough or batter to be loose and fluid without much form. However, as the temperature increases during baking, these granules absorb water and expand, eventually bursting and releasing their contents. This process is called gelatinization and it completely changes the mixture. The starch molecules that are released form a gel-like network, which thickens the batter and gives it a cohesive structure. Once the baking is done, this results in a firm yet tender texture that retains moisture. For instance, in bread, gelatinization plays a crucial role in creating a stable crumb structure, ensuring that the loaf is light and maintains its shape. Understanding this transformation is essential for bakers to achieve the perfect texture and consistency in their baked goods. WHAT HAPPENS TO THE STARCH IN THE FOOD SERVICE INDUSTRY 3. Baked goods Pasta is made mostly of semoline wheat, which contains high amount of starch. When pasta is cooked in boiling water, the starch in the pasta swell as it absors water, and as a result the texture of the pasta softens. Before pasta gelatinization, raw pasta dough is firm and dry, with tightly packed starch granules and underdeveloped gluten. After gelatinization, cooked pasta has swollen starch granules that burst, releasing molecules to form a gel-like matrix. The gelatinized starch gives the pasta its softness and texture, while the coagulated gluten provides structure. Cooked pasta is softer, more pliable, and chewier than raw pasta. 2. Pasta Making AIZA/ALLISYA
REFERENCE The BC Cook Articulation Committee, (2015), Modern Pastry And Plated Dessert Techniques, Bc campus Open Educatiob Supriya,N, (2021, November 25). Starch gelatinization.Biology Reader. Wallace,D, (2024, February 23), Starch Gelatinization, Baking Processes, BAKERpedia. Mazurek Gravity. (2022, January 30). Gelatinization Of Starch, Food chemistry. Ratnayake, W. S., & Jackson, D. S. (2008). Chapter 5 Starch gelatinization. In Advances in food and nutrition research (pp. 221–268). ISMA/ALLISYA