ALFIKRI BIN KHIRUL FAIZI 2023643192 MUHAMMAD HARITH NAUFAL BIN MUNIR 2023830242 MUHAMMAD HAZIQ SYAZWAN BIN HASHIM 2023478828 MUHAMMAD ISHAQIRIN BIN SHARIAMIN 2023626626 THE GELATINIZATION CHARACTERISTICS OF DIFFERENT STARCHES Topic 7:
Introduction In simple terms, gelatinization happens when hot water and starch combine, causing the starch granules to expand, finally burst, absorb the liquid, and thicken the resulting mixture. What is gelatinization? Harith
Factors contributing to the reaction WATER TEMPERATURE PH TIME A sufficient amount of water is required for starch gelatinization in order for the granules to swell and absorb water. Starch typically gelatinizes when heated. Large granules of starch gelatinize at very low temperatures. The viscosity of the gelated starch is reduced for pH values less than 4. Viscosity is lost when a mixture is heated above the temperature at which gelatinization occurs. Harith & Haziq STIRRING SUGAR FAT AND PROTEIN Continuous stirring is required to achieve a uniform consistency and avoid lump formation. It slows the onset of gelatinization by competing with starch for the availability of water. They wrap the starch granules, preventing them from absorbing water and slowing down the gelatinization process.
Starch structure during heating 1. 2. Gelatinization starts at 60°C. This occurs when water is added to starch and the starch granules require heat to swell. 3. 4. 5. When the starch absorbs the liquid, the mixture thickens and reaches its maximum viscosity at 95°C. After reaching 120°C, the starch will be completely gelatinized. After cooling to 50°C, the starch will begin to age due to the ongoing formation of hydrogen bonds between chains of molecules. Harith & Haziq
Types & Characteristics of Starches CORNSTARCH TAPIOCA POTATO STARCH Products become weak if heated for a longer period of time. Translucent, becomes thicker when cooled. The gelatinization temperature ranges from 62 to 72°C. White flour that is stodgy and faintly sweet. Thick and chewy. An extremely smooth flour. It is quick to gelatinize because of its special functional qualities. The gelatinization temperature ranges from 61.4 to 87.3°C. Low-calorie substitute. Extremely stable temperature. Has a lower gelatinization temperature, so the liquids thicken faster. The gelatinization temperature ranges from 60 to 65°C. Fikri & Ishaqirin
Types & Characteristics of Starches ARROWROOT RICE WHEAT High viscosity. Used as a thickening agent. Has a crunchy texture. The gelatinization temperature is 63.94°C. Thickener. Very stable at extremely high temperatures. It remains clear and does not thicken when it cools. Can be steamed to make gelatin. The gelatinization temperature ranges from 70.07 to 79.39°C. Soft A tasteless, insoluble powder. Binding agent. The starches in the flour begin to thicken, helping to maintain the structure of the baked goods. The gelatinization temperature ranges between 60°C and 70°C. Fikri & Ishaqirin
Conclusion Each starch has unique properties and applications. The gelatinization process is critical in many food applications, affecting texture, viscosity, and overall quality. Different starches have different gelatinization temperatures and properties due to structural differences. As consumers, we should learn about starches so that we can use them in our cooking and choose which starches are best for certain foods. Fikri, Harith, Haziq, & Ishaqirin
References Carbohydrates: gelatinisation. (2019, July 16). Institute of Food Science and Technology. https://www.google.com/url? q=https://www.ifst.org/lovefoodlovescience/resources/carbohydratesgelatinisation%23:~:text%3DRecap%253A%2520the%2520process%2520of%2520gelatinisation ,results%2520in%2520the%2520liquid%2520thickening.&sa=U&ved=2ahUKEwi6j9Pw4ICGAxVc e2wGHSa0AOMQFnoECA4QBQ&usg=AOvVaw2vO0xls4483OCAHy3g0Sjc The Editors of Encyclopaedia Britannica. (2024, April 2). Starch | Definition, Formula, Uses, & Facts. Encyclopedia Britannica. https://www.google.com/url? q=https://www.britannica.com/science/starch%23:~:text%3Dstarch%252C%2520a%2520white %252C%2520granular%252C,%252C%2520alcohol%252C%2520or%2520other%2520solvents.& sa=U&sqi=2&ved=2ahUKEwilbjw8oCGAxXmb_UHHYzgAuEQFnoECBUQBQ&usg=AOvVaw1_CCTp9eIAT9ncTfXLr-yb N, S. (2021, November 25). Starch gelatinization. Biology Reader. https://biologyreader.com/starch-gelatinization.html#google_vignette Different kinds of starch - culinary ambition. (n.d.). Culinary Ambition. https://culinaryambition.com/different-kinds-of-starch/ Miller, F. (2021, October 2). Factors affecting starch gelatinization. https://thefeedmiller.com/factors-affecting-starch-gelatinization/