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PASTES
By Virginia S. Claudio
STARCH
FACTORS AFFECTING
GELATINIZATION
1. Kind of starch
2. Concentration of starch
3.Agitation or stirring
4. Effect of added ingredients
5. Method of cooking
6. Chemical modification of starch
NATURE OG GELATINIZATION
PROCESS
1. HYDRATION OF STARCH MOLECULES. There should be
enough water for absorption by the starch particles.
Thus the concentration of starch determines the
consistency of the paste and its ability to gel. Too much
water yields a thin, runny sol that will not gel.
2. GRADUAL HEATING OF STARCH. Before water is
imbibed by the grains, the kinetic energy of water
molecules must be increased to overcome the attraction
between the starch and molecules.
3. WATER ABSORPTION AND SWELLING. As the starch
granules absorb water, they enlarge and the vo;ume
increased. The number of hydroxyl radicals in a starch
molecules affects its capacity to absorb water.
4. THICKENING AND INCREASED VISCOCITY.
5. LOSS OF BIREFRINGENCE AND INCREASE IN
TRANSLUCENCY
FUNCTIONS OF STARCH
1. Thickening agent- sauces, gravies, pie
fillings, soups
2. Gelling- gum drops, puddings, and other
starchy gelled desserts.
3. Structural framework for baked goods
using flour mixtures.
4. Binding and filling
5. Stabilizing
6. moisture retaining
7. Coating and dusting
8. Diluent
9. Coloring
ALIMENTARY PASTE
Refers to pastas in Italian to a family of
macaroni products of varying shapes and sizes.
It is made from unbleached durum wheat
middlings or semolina
Durum wheat is a type of hard wheat with
higher protein content than most hard wheats
Also called noodles by consumers
Its natural creamy to yellow color makes it
unique for pastas
Noodles maybe prepared from flours other than
durum wheat flour.
KINDS OF NOODLES
1. MIKI-flat yellowish noodles, made from wheat flour,
lye, salt, water , and fat that are mixed and formed into
a dough. Flattened to desired thickness and cut into
strips of desired length, boiled, and drained.