Topic 4 (Part 2b)

(e-learning)
Carbohydrates:
Starch
FC AY 2017 – 2018
 CHEMICAL PROPERTIES OF
STARCH

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 Starch Hydrolysis

 Amylose and amylopectin can be

hydrolyzed to glucose by:
I. Enzymes
II. Acids

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 Starch Hydrolysis
I. Enzyme hydrolysis
 Important in bread making.
 Flour contains __________.
 In the presence of water, it converts starches
(amylose and amylopectin) into __________.
 Yeast contains __________ which breaks down
maltose  glucose.

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 Starch Hydrolysis
 Glucose is fermented by yeast
 produce carbon dioxide
 which leavens (or aerates) the dough
 causes it to RISE

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 Starch Hydrolysis
II. Acid hydrolysis
 Commercially corn starch is hydrolyzed to produce corn
syrup by the addition of dilute hydrochloric acid.
 Starch is first hydrolyzed to DEXTRINS.
 Dextrins = polysaccharides composed ______________
units linked together and distinguishable from starch by a
_________________.

Action of
-amylase
Initial action
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 Starch Hydrolysis

 Dextrins are further broken down into maltose.

 Maltose is broken down into glucose

Corn syrup is a mixture of glucose, maltose,

dextrins and water.

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 Starch Hydrolysis
 The degree of hydrolysis is expressed as
Dextrose Equivalent (DE).
The amount of ________________________
______________ calculated as a percentage
of the total dry matter

 E.g. DE 20 = 20 g of glucose (dextrose) per 100 g

of corn syrup.

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 Starch Hydrolysis

or

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 FUNCTIONS OF STARCH IN
FOODS

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 Functions of Starch

1. to provide thickening
2. to provide water-binding
3. to act as a dusting agent
4. to act as a filler
5. to provide texture
6. to form gel
7. to influence the appearance
8. to stabilize an emulsion

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 1. To provide thickening

 Since starch granules swell and increase in

viscosity:
 starches are excellent thickening agents
 Starches are used to thicken sauces, tau
suan and cream fillings.

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 2. To provide
water-binding

 When starch granules swell, they take up water.

They have good water-binding property.
 They are used in frozen desserts, pie fillings,
and puddings to ______________.

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 3. To act as a
dusting agent
 Starches are used to coat the surfaces of food
 Act as a barrier to prevent food from sticking
together  easy handling.
 They are used in confectionery, baking pans,
and dough.

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 4. To act as filler

 Since starches are tasteless and non-hygroscopic,

they can be used as fillers
 To ____________________________________
_________________________________________.
•MSG
Instant Noodle •Flavouring
filler
Seasoning: •Salt
•Maltodextrin/ Starch

 They are used in baking powder to prevent

premature reaction of the leavening acid and base.

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 5. To provide texture

 In cookie and pie crust, a high proportion of the

wheat starch granules are not gelatinized
 ____________
 In bread and angel food cake, there is sufficient
water to gelatinize the starch granules
 ____________

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 6. To form gel

 With sufficient amount of amylose leaking out

into the surrounding water …
 gelatinized starches gel upon cooling.

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 7. To influence
appearance
 Gelatinized starch can provide ____________
__________ to food.
 Potato starch is used in ‘tau suan’ to give a
clear appearance.
 Salad dressings use starches to provide a
opaque paste so as to enhance the light
colour in dressings.

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 8. To stabilise an
emulsion

 Due to the thickening capability of starches …

 starches can prevent oil droplets in an o/w
emulsion from ____________
 thus stabilizing the emulsion.
o/w

Oil droplet

Water
droplets

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 APPLICATIONS IN FOOD

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 Starches
Natural starches are useful for food prepared
at home.
However, they are too fragile for use in food
industries.
Starches are usually modified to suit the harsh
conditions of the food industries.
Ingredients: Whole grain rolled oats, sugar, canola oil, crisp
rice with soy protein (rice flour, soy protein concentrate, sugar,
malt, salt), high fructose corn syrup, apple pieces, brown
sugar syrup, salt, soy lecithin, baking soda, cinnamon, natural
flavor, walnut flour, hazelnut flour, pecan flour, peanut flour,
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  Loss of crumb softness
 Tendency to become crumbly
 Loss of flavour
 Change of mouthfeel

Mouthfeel = textural qualities of a food perceived in the mouth.

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 Bread – Dough Stage

 Wheat flour contains flour proteins (glutenin +

gliadin) and starch granules.
 With the addition of water and manipulation:
 ____________ is formed which is responsible
for the structure of the bread.
 Starch granules attach themselves
to the gluten complex (which
forms the continuous phase).

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 Bread – Oven Stage

 The starch granules absorb water present in the

dough system.
 In the hot oven, starch granules gelatinize
and amylose molecules leak out
of the swollen granules.
Fresh baked
 The amylopectin molecules branch out and
part of the linear ends stick out of the granules.
 Some of the amylose molecules will form complexes
with the lipid in the starch granules.

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 Bread –
Cooling Stage
 In fresh baked bread, the amylose molecules form
hydrogen bonds among themselves between starch
granules
 Starch granules have ends of amylopectin molecules
sticking out.
 Upon cooling, the amylose molecules gel together.
 This makes the bread ____________________.

Cooling

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Fresh baked Fresh baked
 Bread Staling

 Upon storing for a few days, the amylopectin

molecules in the granules begin to retrograde.
 This causes the bread to __________.
 To restore freshness in bread temporarily, heat may
be added under moist conditions.
 Heating causes the amylopectin molecules to _______
__________.

Staling

Fresh baked Stale bread

Reheating
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 Bread Staling

 Also during baking, cross-linking via hydrogen

bonding occurs between _________________
__________.
 The cross-linking makes the bread more
________________.

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 Bread Staling
 During staling, these cross-links _________________
_____________________.
Cross-link
Staling

Reheating
Amylose
Gluten or amylopectin Starch granules

 Upon reheating, these __________________ and the

bread is refreshed.
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 It is due to:
1. ____________________________________
2. ____________________________________
____________________________________

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 Summary
 From Part 2 of Carbohydrates topic, we have
learnt about starch
 Physical properties
Hydration  Gelatinisation  Gelation
Factors affecting gelatinisation and gelation
Storage stability
 Chemical properties
 Functional properties
 Applications in food
Bread staling
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