TLE 4.

Syneresis
STARCHES ● Syneresis happens when liquid ooze from
1. Native or Natural Starch gel when cutting and allowed to stand (e.g.,
● Refers to the starches as derived initially jelly or baked custard). The oozing of liquid
from its plant source from a rigid gel is sometimes called
2. Modified Starches weeping. This reaction occurs in all kinds of
● Are starches that have been altered gels:
physically or chemically ● puddings
● Modified starch provides the following ● custards
properties: thickening, gelatinization, and ● agar
adhesiveness. It also improves water ● jellies
retention, enhances palatability and sheen, ● gelatin
and removes or adds opacity. 5. Dextrinisation
The reasons why native starch is modified are: ● Baked, grilled, or roasted food undergoes
● To improve cooking characteristics color and flavor changes.
(gelatinization) ● Dextrinisation contributes to the flavor of
● To reduce paste's tendency to gelatinize many foods, such as toast, bread, and
● To increase paste's stability when cooled or croissants.
frozen 6. Hydrolysis
● To increase the transparency of pastes and ● Starches undergo hydrolysis during cooking
gels or processing and during storage of food,
● To improve the texture of pastes and gels where a chemical reaction of water with
3. Purified starch another compound form two or more
● may be separated from grains and tubers by products.
a process called wet milling. This procedure 1. Corn
employs various techniques of grinding, 2. Potato
screening, and using a specialized machine 3. Tapioca
to separate the starch from fiber, oil, and LESSON 3
protein. The Pasta
Starch Properties and Reactions ● Pasta and noodles are important starchy
1. Gelatinization foods made from grains and sometimes
● Starch gelatinization is the process from wheat, rice, and other grains.
ofapplying heat to starch and water to form ● The word pasta is Italian for "paste" since it
a gel. is a mixture of wheat flour and water and,
2. Viscosity sometimes, eggs.
● Viscosity is the resistance to flow or the ● Before, we only knew spaghetti with tomato
increase in thickness or consistency. While sauce and elbow macaroni with cheese,
stirring the newly gelatinized starch, there is among all pasta products. Today, through
an increase in viscosity or thickness that the influence of Italian cooks, we have a
forms a firm structure needed in bread wide array of pasta dishes.
making. ● Pasta is available in a variety of sizes,
3. Retrogradation shapes, colors, and flavors. It is considered
● is a process where disaggregated amylose a staple in many commercial kitchens and is
and amylopectin chains in a gelatinized a trendy menu choice.
starch paste to form more ordered ● To cook delicious pasta dishes, you need to
structures. Starch in its retrograded form is be familiar with the types of pasta and their
much less digestible because the starch preparations.
crystals cannot be readily broken down by ● A hard grain wheat flour that is high in
our stomach enzymes. proteins form gluten, which is the main
 ingredient of commercial dried pasta. Manicotti - these are characterized by
Semolina flour produces a smooth dough medium-sized hollow tubes that are cut straight or
and creamy yellow color that reflect its angled.
flavor. They are stuffed with cheese, meat, seafood, or
● Each pasta shapes makes them ideal for vegetables, and baked.
certain sauces. For example, a thinner Soba - Japanese noodles that are similar in
tomato-based sauce like marinara is a appearance to egg pasta. They are made from
perfect accompaniment for angel hair pasta, buckwheat flour. Soba is used in Asian foods, hot
while Alfredo sauce goes well with and cold dishes, and salads.
fettuccini. Western pasta types use wheat Penne - these are short to medium size hollow
flours. tubes that are cut diagonally. They are also called
● Asian pasta and noodles may use rice quills or pens. Penne is usually baked with hearty
flour or potato starches or bean flours. meat or tomato sauces and cheese.
Conchiglie - these are shaped like shells, usually
Common Pasta Shapes stuffed, or used in salads. They are good with meat
Elbow Macaroni - curved, narrow tubes that are or seafood sauce, and are often filled with seafood,
short in length and usually used for baked macaroni meat, or cheese, and baked.
and cheese, macaroni salad, and casseroles.
Spaghetti - characterized by thin, round strands; Some Classic Pasta Dishes
the very thin spaghetti is called spaghettini. Fettuccine Alfredo is a dish with flat noodles in;
Spaghetti is boiled and served with meat or tomato creamy and cheese sauce.
sauce, oil, butter, or thin sauces.
Egg noodles - these are long or short ribbons with Linguine with clam sauce This classic tosses
spinach, tomato, or other flavorings that are added chopped clams and linguine pasta in a buttery
to the dough. Egg noodles are baked into white wine sauce, mixed with earthy mushrooms,
casseroles, some sauces, and puddings. garlic, and fresh herbs.
Lasagna - wide, flat noodles that have rippled
edges. They are baked as a layered casserole with Pasta Bolognese is a classic Italian dish made
tomato sauce, cheese, and meat or seafood. with ground beef, tomatoes, and onions.
Capellini/Angel Hair - fine, solid, strand-like pasta
that is thinner than spaghetti. Capellini is boiled and Linguine in pesto sauce is a dish with long, thin,
used with thin sauces, seafood, tomatoes, garlic, or and flat linguine paired with a fresh green pesto
in soups. sauce made from a purée of olive oil, pine nuts,
Linguine - thin, flattened spaghetti that is about fresh basil, and Parmesan cheese.
18-inch wide, boiled and often served with clam
sauce, marinara sauce, and seafood. Spaghetti Alla Carbonara is a traditional Italian
Farfalle - flat, wide noodles that are squeezed in pasta dish that has pancetta (bacon is also an
the center to resemble bow ties before they are alternative) with a mixture of parmesan cheese
dried. Farfalle is boiled, or baked with artichokes or and eggs.
seafood.
Fettuccini - these are flat, long, 14-inch-wide Penne Cacio e Pepe. Cacio e Pepe means
noodles. They are best boiled and served with rich "cheese and pepper" in several central Italian
cream sauces, such as alfredo, or meat sauces that dialects. As the name suggests, the ingredients of
adhere well to these ribbon-like noodles. the dish are simple and include only black pepper,
Orzo - these are small, rice-shaped pasta. Orzo is Pecorino Romano cheese, and pasta.
best used in pilaf, salads, and soups.
Fusilli - corkscrew-shaped twists. They are boiled Pad Thai is a combination of pad Thai (usually rice)
and baked in dishes with medium or thick, creamy noodles cooked and served with any combination
sauce.
of meat and vegetables. Common flavorings are 6. Pad Thai is a famous Thai cuisine recipe made
tamarind, coconut milk, sugar, and peppers. from rice flour. Thai cuisine primarily uses rice flour
noodles in various widths. Like most rice-based
Lo Mein is a dish of thin lo mein noodles (or even noodles, Thai Pad noodles are very starchy, sticky,
spaghetti) cooked al dente and served boiled or and quickly thicken the sauce.
pan fried with any number of ingredients, such as 7. Vietnamese noodles are typically rice-based
small pieces of meat or vegetables. Lo Mein may noodles such as "Banh hoi," a version of vermicelli,
be served with a lightly flavored sauce or without and bean thread noodles from mung bean starch.
sauce. 8. In Indonesia, tiny, and thin bean thread noodles
Gnocchi Alla Sorrentina is a dish that consists of from mung beans are popular, as is rice vermicelli.
tender al dente gnocchi dumplings tossed with
tomato sauce and fresh mozzarella baked with a Pasta Sauce
Parmesan topping. Carbonara Sauce
Pasta e Fagioli (pasta fasul) Pasta e Fagioli ● Carbonara sauce is a creamy white sauce
means "pasta and beans" in Italian. It is a hearty that is made up of eggs, cheese, and
soup made with ground beef, pasta, vegetables, pepper. This sauce will have a silkier and
and beans, all simmered together in a rich tomato creamier texture if parmesan cheese is
broth. added.
Pasta Provençal is a dish of Italian string pasta Marinara Sauce
served in a spicy and light, diced tomato, olive, and ● Marinara sauce is a simple concoction of
caper sauce. It is an excellent vegan menu tomatoes, herbs, and garlic.
Alternative. ● It has a thick texture and usually added to
pizzas and different kinds of pasta for better
Asian noodles taste.
1. Asian noodle flour sources vary from wheat to Pesto Sauce
rice or other milled grain forms. Most Asian noodles ● The word pesto is derived from the Italian
are flat or string shaped. "pestare," which means to pound or to crush
2. Cellophane noodles, made from mung bean - likely because pesto was traditionally
starch are exceptionally translucent noodles when made using a mortar and pestle. This sauce
softened or cooked. They are found in most Asian is green-colored because it is made up of
cultures. Examples of cellophane noodles include garlic, basil leaves, parmesan cheese,
bean thread noodles, vermicelli, or glass noodles. and pine nuts in olive oil. Pesto sauce
3. Mein is a generic Chinese term for noodles. In tastes the best when paired with spaghetti
China, people liked long noodles, especially when and garlic bread.
served soft (lo mein) rather than fried (chow mein). Alfredo Sauce
Most Chinese noodles are made from wheat flour, ● Alfredo sauce is a simple thick, white
though rice and buckwheat are also used. cream sauce. It is made from butter, heavy
4. Japanese noodles have health promoting cream, and parmesan cheese. This sauce
properties not ordinarily found in traditional Western may also includes cream or eggs in it. It is
style pasta. Ramen, soba, somen, and udon usually garnished with chili flakes and
noodles are the most common. Wheat, rice, and oregano seasoning.
other starches (e.g., mung bean) are typical noodle
flour sources.
5. Koreans are fond of thin sweet potato based
noodles called "tang myron," more commonly
known as vermicelli. The texture is a bit rubbery,
but the thin shape makes it easier to chew.