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STARCH AND ALIMENTARYPASTESBy Virginia S. Claudio

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STARCH

• Is a polysaccharide made up of glucose units joined in alpha linkages. This denotes the

chemical nature of a starch molecule.• Is a carbohydrate, a product of the

photosynthetic process which is stored asgranules in the leucoplasts of plant cells. Thisdenotes the granular form of starch which is

the consumer commonly uses for foodpreparation.

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SOURCES AND KINDS OFSTARCH

Starch is obtained from plants like cereal grains andtheir products as cornstarch, wheat flour, baked goods,alimentary pastes and other commodities like

C!"!#$S "IC!, C%"&'grits and yellow(, %#T)!#$,

*+!#T $%-" &%%/$!S Bihon or rice noodles, Miki or wheat noodles

Sotanghon or mung bean noodles, Spaghetti 

"%%TC"%0S Cassava or kamoteng 1ahoy, Goa Yam ortuge, Potato or patatas, Purple Yam or ubi, Sweet Potato 

or 1amote, Taro or gabi $!2-)!S Cowpeas dried or paayap, Mung beans or

munggo, Lima beans or patani, Soy beans or utaw

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PROPERTIES AND PRINCIPLES OFPREPARATION

2!$#TI&I3#TI%&4 is a process by which a sarch s!spe"sio" is#ra$!a%%y heae$ a"$ he #ra"!%es swe%% wih acco&pa"yi"# i"creasei" 'o%!&e( This s!spe"sio" is co"i"!o!s%y heae$ o'er a

e&pera!re ra"#e(

)ELATINI*ATION POINT IS A CHARACTERISTIC OF A SPECIES OFSTARCH AND IT HAS A CRITICAL TEMPERATURE OF MA+IMUM,ISCOSITY -EYOND .HICH )RANULES START TO RUPTURE

S%$/ he !"sab%e s!spe"sio" beco&es a sab%e co%%oi$a% $ispersio"(

This beco&es i"creasi"#%y 'isco!s a"$ ra"s%!ce"(

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FACTORS AFFECTIN)

)ELATINI*ATION

5. 1ind of starch

6. Concentration of starch

7.#gitation or stirring

8. !ffect of added ingredients

9. )ethod of cooking

:. Chemical modification of starch

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2!$#TI%& IS T+! S!TTI&2 % T+! S%$ I&T% #S%$I/II!/ )#SS.

S;&!"!S!S IS #C+I!V!/ *+!& 2!$#TI&I3!/

ST#"C+ IS ST%"!/,IT #2!S T% # 0%I&T *+!& T+!$I %-T "%) T+! S*%$$!& 2"#&-$!S

"!T"%2"#/#TI%& I# )%$!C-$#" #""#&2!)!&T %T+! )IC!$$!S S-C+ T+#T T+! $I&!#" )%$!C-$!S#22"!2#T! I&T% # C";ST#$$I&! )#SS.

The best e?ample is free@ing starchy gels likefree@ing gelatin, rice'sinaing(, staling bread , scumformation on top of a refrigerated bread pudding.

A /!T"I&I3#TI%& IS T+! !!CT % /"; +!#T %&ST#"C+. *+!& /"; ST#"C+ IS +!#T!/ T% 5:

/!2"!!S C '76 degrees (, the molecules are brokendown to smaller fragments called de?trins which areDery soluble and produce a thinner paste than theoriginal starch.

!?amples4 toasted bread, toasting of flour or starch .

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NATURE O) )ELATINI*ATIONPROCESS

5. +;/"#TI%& % ST#"C+ )%$!C-$!S. There should beenough water for absorption by the starch particles.Thus the concentration of starch determines theconsistency of the paste and its ability to gel. Too muchwater yields a thin, runny sol that will not gel.

6. 2"#/-#$ +!#TI&2 % ST#"C+. Before water isimbibed by the grains, the kinetic energy of watermolecules must be increased to oDercome the attractionbetween the starch and molecules.

7. *#T!" #BS%"0TI%& #&/ S*!$$I&2. #s the starch

granules absorb water, they enlarge and the Doumeincreased. The number of hydro?yl radicals in a starchmolecules affects its capacity to absorb water.

8. T+IC1!&I&2 #&/ I&C"!#S!/ VISC%CIT;.

9. $%SS % BI"!"I&2!&C! #&/ I&C"!#S! I&

T"#&S$-C!&C;

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FUNCTIONS OF STARCH

5. Thickening agent4 sauces, graDies, piefillings, soups

6. 2elling4 gum drops, puddings, and otherstarchy gelled desserts.

7. Structural E framework for baked goodsusing flour mi?tures.

8. Binding and filling

9. Stabili@ing

:. moisture retaining

F. Coating and dusting

G. /iluent

H. Coloring

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ALIMENTARY PASTE

"efers to pastas in Italian to a family ofmacaroni products of Darying shapes and si@es.

It is made from unbleached durum wheatmiddlings or semolina

Durum wheat is a type of har wheat withhigher protein !ontent than most har wheats

 "lso !alle nooles by !onsumers  Its natural creamy to yellow color makes it

uniue for pastas

&oodles maybe prepared from flours other than

durum wheat flour.

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KINDS OF NOODLES

0. )I1I4flat yellowish noodles, made from wheat flour,

lye, salt, water , and fat that are mi?ed and formed intoa dough. lattened to desired thickness and cut intostrips of desired length, boiled, and drained.

6. S%T#&2+%&4 made from mung beans and cassaDastarches. It is a long ,thin, round, translucent noodles

sometimes called =nylon> or =silk> noodles.

7. *+IT! BI+%&4 made from rice and corn or rice. irstclass bihon is made entirely of rice which is wellpolished.

8. 0#&CIT C#&T%& E egg noodles, flour, duckJs eggs,salt and soda.

9. )IS*#4 made from cassaDa flour and wheat flour.#lso called =hairy noodles>

:. I&ST#&T &%%/$!S EV!"; 0%0-$#" under seDeral

brands and with Darious flaDours.