STARCH AND ALIMENTARY

PASTES
By Virginia S. Claudio
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 as
granules in the leucoplasts of plant cells. This
denotes the granular form of starch which is
the consumer commonly uses for food
preparation.
 SOURCES AND KINDS OF
STARCH
 Starch is obtained from plants like cereal grains and
their products as cornstarch, wheat flour, baked goods,
alimentary pastes and other commodities like:
 CEREALS: RICE, CORN(grits and yellow), OATMEAL,
WHEAT FLOUR;
 NOODLES: Bihon or rice noodles, Miki or wheat noodles
Sotanghon or mung bean noodles, Spaghetti
 ROOTCROPS: Cassava or kamoteng Kahoy, Goa Yam or
tuge, Potato or patatas, Purple Yam or ubi, Sweet Potato
or Kamote, Taro or gabi
 LEGUMES: Cowpeas dried or paayap, Mung beans or
munggo, Lima beans or patani, Soy beans or utaw
 PROPERTIES AND PRINCIPLES OF
PREPARATION

 GELATINIZATION- is a process by which a starch suspension is

gradually heated and the granules swell with accompanying increase
in volume. This suspension is continuously heated over a
temperature range.
 GELATINIZATION POINT IS A CHARACTERISTIC OF A SPECIES OF
STARCH AND IT HAS A CRITICAL TEMPERATURE OF MAXIMUM
VISCOSITY BEYOND WHICH GRANULES START TO RUPTURE
 SOL- the unstable suspension becomes a stable colloidal dispersion.
This becomes increasingly viscous and translucent.
 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
 GELATION IS THE SETTING OF THE SOL INTO A
SOLIDIFIED MASS.
 SYNERESES IS ACHIEVED WHEN GELATINIZED
STARCH IS STORED,IT AGES TO A POINT WHEN THE
LIQUID “WEEPS” OUT FROM THE SWOLLEN
GRANULES
 RETROGRADATION IA MOLECULAR ARRANGEMENT OF
THE MICELLES SUCH THAT THE LINEAR MOLECULES
AGGREGATE INTO A CRYSTALLINE MASS.
 The best example is freezing starchy gels like
freezing gelatin, rice(sinaing), staling bread , scum
formation on top of a refrigerated bread pudding.
* DEXTRINIZATION IS THE EFFECT OF DRY HEAT ON
STARCH. WHEN DRY STARCH IS HEATED TO 160
DEGREES C (320 degrees F), the molecules are broken
down to smaller fragments called dextrins which are
very soluble and produce a thinner paste than the
original starch.
Examples- toasted bread, toasting of flour or 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.
 2. SOTANGHON- made from mung beans and cassava
starches. It is a long ,thin, round, translucent noodles
sometimes called “nylon” or “silk” noodles.
 3. WHITE BIHON- made from rice and corn or rice. First
class bihon is made entirely of rice which is well
polished.
 4. PANCIT CANTON – egg noodles, flour, duck’s eggs,
salt and soda.
 5. MISWA- made from cassava flour and wheat flour.
Also called “hairy noodles”
 6. INSTANT NOODLES –VERY POPULAR under several
brands and with various flavours.