This is all about the first step in preparing cereals and starch dishes. Identifying tools and equipment and also the structure and composition of starch and cereals. Also the reaction that happens when cooking a starch.
3. are usually starchy pods or
grains. Cereals grains are the
most important group of crops
in the world. In manufactured
and processed foods, it plays
an obvious role in achieving the
desired viscosity in such
products as sauces, gravies
etc. Rice, wheat and corn are
three most cultivated cereals
in the world.
4. Is the most abundant
organic substance on
earth. Commonly found in
all forms of leafy green
plants, located in the
roots, fruit and grains.
Source of up to 80 %
calorie. Rice, corn,
cassava ,potato etc. are
some source of starch.
26. a small hand tool
used generally in
decorative works
such as making
garnishes.
27.
28. • Starch is a white odorless
tasteless granular or powdery
complex carbohydrate
(C6H10O5)x that is the chief
storage form of carbohydrate in
plants, is an important foodstuff,
and is used also in adhesives and
sizes, in laundering, and in
pharmacy and medicine
• A substance that is found in
certain foods (such as bread, rice,
and potatoes)
31. Native or Natural Starch refers to the starches as
originally derived from its plant source.
Modified Starches are starches that have been
altered physically or chemically, to modify one or more
of its key chemicals and/or physical property.
Purified Starch may be separated from grains and
tubers by a process called wet milling. This procedure
employs various techniques of grinding, screening, and
centrifuging to separate the starch from fiber, oil, and
protein.
32.
33.
34. Amylose
• Is a long chain-like molecule,
sometime called linear fraction. It
contributes gelling characteristics to
cooked and cooled starch mixture.
Amylopectin
• Has a highly branched, brushy type of
structure, very different from the long,
string-like molecules of Amylose.
Cohesion or thickening properties are
contributed by amylopectin but this
fraction does not produce gel.
37. 1. GELATINIZATION
The sum of the
changes that occur
in the first stages
of
heating starch granules in a moist
environment which includes swelling of
granules as water is absorbed and
disruption of the organized granule
structure.
38. 2. VISCOSITY
The resistance
to flow; increase
in thickness or
consistency. When the newly gelatinized
starch is stirred, more swollen granules
break and more starch molecules spill
causing increase in viscosity or
thickness.
39. 3. RETROGADATION
Is the process in
which starch
molecules,
particularly the amylose fraction, re-
associate or bond together in an ordered
structure after disruption by
gelatinization; ultimately a crystalline
order appears.
40. 4. SYNERESIS
Oozing of liquid
from gel when
cut and allowed
tostand (e.g. jelly or baked custard). The
oozing of liquid from rigid gel;
sometimes called weeping. This reaction
occurs in all kinds of gels: puddings,
jellies, custards, gelatin and agar.
41. 5. DEXTRINIZATION
It is the process
of forming
dextrin. Dextrins
are
partially hydrolyzed starches that are
prepared by dry roasting. In home
kitchens, dextrinization is achieved by
toasting flour for polvoron, rice flour for
Kare-kare sauce, and bread slices for
breakfast.
46. • A plant (as a grass) yielding
starchy grain suitable for food;
also : its grain.
47. Whole Grain Cereal is a grain product that has retained
the specific nutrients of the whole, unprocessed grain and
contains natural proportions of bran, germ and endosperm.
Enriched Cereal are excellent sources of thiamine,
niacin, riboflavin, and iron.
Restored Cereal is one from either the entire grain or
portions of one or more grains to which there have been added
sufficient amounts of thiamine, niacin, and iron to attain the
accepted whole grain levels of these three nutrients found in the
original grain from which the cereal is prepared.
48.
49. Nutritive Value of Noodles and Pasta
Noodles
&
Pasta
Water
Protein
Fat
Carbon
CalciumPhosphurus
Thiamin
Riboflavin
Niacin
