Prepare and Cook

Starch and Cereal

Dishes
Introduction
One of the properties of starch is
viscosity which is resistance to flow
of starch and modified starch paste.
Inthe preparation and cooking of
starch and cereal dishes, factors
affecting starch paste viscosity and
starch gel strength should be
considered
 Factors Affecting Starch
Paste Viscosity and Starch
Gel Strength
 STRESS OR OTHER
FAACTORS, STIRRING
AMOUNT AND TYPE
This is the gelatinized cornstarch
dispersion that is likely to break; the
granules broke apart due to stirring.
KIND AND AMOUNT OF STARCH
Certain type of starch will influence the
characteristics of the starch paste viscosity and
gel strength. Generally speaking with “native
starches” the greater the amount of amylopectin
the more vicious the starch paste, whereas, the
greater the amount of amylase, the firmer the gel
is (greater the gel strength).
HEATING RATE
The faster the starch-water dispersion
is heated; the thicker it will be at the
identical endpoint temperature.
 ENDPOINT TEMPERATURE
Each type of starch has a specific endpoint temperature at
which it will undergo optimum gelatinization
Incompletely gelatinized starch will not attain optimum
starch paste viscosity or gel strength.
Over gelatinization results in decreased starch paste
viscosity and gel strength because the swollen granules
fragment with stirring and/or imploded due to the
extensive loss of amylase from the granule.
CCOLING AND STORAGE CONDITIONS
If cooled too fast, the amylase will not have time to
form the vital micelles necessary for the three
dimensional structure.
If cooled too slowly, the amylase fractions will have a
chance to align too much and become too close
together and the liquid portion will not be trapped in
the micelles. In both instances there will be weeping
and syneresis (the condition of a gel accompanied by
the separating out of liquid)>
INGREDIENTS ADDED (acid, enzyme, sugar, fat and emulsifiers)

Addition of acid or enzyme can also cause d ext r i n i zat i on ( t h e

process of forming dextrins).
Dextrin - a pale powder obt ai n ed from st ar ch , used mainly as an
adhesive.
In making kal aman si pu d d i n g or pie, d ext r i n i zat i on of t h e st ar ch
will occur i f t h e juice is ad d ed clearly in t h e gel at i n i zat i on
process, r esu l t i n g in d ecr eased viscosity an d gel st r en gt h .
Sugar will delay or i n h i bi t or i n h i bi t gel at i n i zat i on of st ar ch .
S t ar ch pu d d i n g with excess su gar will be less viscous or form less
f irm gel.
A cake may collapse as t h e st r u ct u r al con t r i bu t i on of st ar ch is
d el ayed or i n h i bi t ed .
Decreased st ar ch past e viscosity an d gel st r en gt h occurs becau se
t h e su gar ad d ed to water won’ t be avai l abl e for gel at i n i zat ion.
The kind of su gar used also affects viscosity.
Fat an d su r fact an t s, will serve to ‘’ waterproof’’ t h e st ar ch
gr an u l es so t h at water will not pen et r at e as r ead i l y d u r i n g t h e
gel at i n i zat i on process.
Functions of Starch and Application in Filipino Dishes

Fuctions of Starch Type of Food Preparation Recipes

Sauces: sweet sour, lechon,

lumpia, kare-kare,palabok
Sauces, gravies, pie filling, Pie filling: mango, buko,
Thickening apple, pineapple
and soups
Soups: arrozcaldo, cream
soups.
Functions of Starch and Application in Filipino Dishes

Fuctions of Starch Type of Food Preparation Recipes

bread pudding , maja

blanca, sapin-sapin,
Gelling puddings, kakanin
kutchinta, cassava
bibingka
Functions of Starch and Application in Filipino Dishes

Fuctions of Starch Type of Food Preparation Recipes

luncheon meat, hot dogs,

meat loaves and meat vienna sausage, chicken
Binding and Filling
emulsions nuggets, chicken balls,
ukoy, tempura
Functions of Starch and Application in Filipino Dishes

Fuctions of Starch Type of Food Preparation Recipes

chocolate drinks, fruit

beverages, syrup, salad
Stabilizing drinks, yogurt drinks,
dressing
cooked dressings
Functions of Starch and Application in Filipino Dishes

Fuctions of Starch Type of Food Preparation Recipes

Moisture Retaining cake fillings, candies cake rolls, cream fillimgs

Functions of Starch and Application in Filipino Dishes

Fuctions of Starch Type of Food Preparation Recipes

bread, confectionery, pandesal, biscuits, candies,

Coating or ducting pastries espasol
Functions of Starch and Application in Filipino Dishes

Fuctions of Starch Type of Food Preparation Recipes

Diluent baking powder cupcake

Functions of Starch and Application in Filipino Dishes

Fuctions of Starch Type of Food Preparation Recipes

polvoron, lechon
Coloring toasts, bread crumbs sauce,kare-kare sauce,
breadings
COMMON PROBLEMS IN STARCH COOKERY
Thinning of Gel
This problem is usually encountered when using acid or acid
ingredients such as lemon or vinegar.
Weak Gel
Weak gel results if there is too much liquid in relation to the starch.
Skin Formation
Skin formation is due to loss of water from the starch and protein
molecules near the surface of the mixture. To reduce this problem,cover
container of the starch gel with a waterproof cover.
Scorching
This can be avoided by temperature control and constant stirring so the
starch granules do not settle at the bottom of the cooking pan.
Raw Starch Flavor
This is due to ungelatinized starch.
Thank you!