Starch Composition and

Structure
 The Starch Molecule

Starch is polysaccharide made up of

hundreds or even thousands of Glucose
molecules joined together. The molecules
of starch are two general types, called
fractions: amylose and amylopectin.
 Amylose
is a long chain-like molecule, sometimes called
the linear fraction, and is produced by linking
together 500 to 2, 000 glucose molecules. The
amylose fraction of starch contributes gelling
characteristics to cooked and cooled starch
mixtures. A gel is rigid to a certain degree and
holds a shape when molded.
 Amylopectin
has a highly branched, bushy type of structure, very
different from the long, string-like molecules of
amylose. In both, amylose and amylopectin, however,
the basic building unit is glucose. Cohesion or
thickening properties are contributed by amylopectin
when a starch mixture is cooked in the presence of
water, but this fraction does not produce a gel.
The Starch
Granule
In the storage areas of plants, notably the
seeds and roots, molecules of starch are
deposited in tiny, organized units called
granules. Amylose and amylopectin
molecules are placed together in tightly
packed stratified layers formed around a
central spot in the granule called the
hilum.
 The starch molecules are systematically
structured in the granule to form crystalline-like
patterns. If the starch granules, in a water
suspension, are observed microscopically under
polarized light, the highly oriented structure
causes the light to be rotated so that a
Maltesecross pattern on each granule is observed.
This phenomenon is called birefringence.
Starch Properties and
Reactions
 1. Gelatinization
The sum of 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.
 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.
 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.
 4. Syneresis

Oozing of liquid from gel when cut and

allowed to stand (e.g. jelly or baked
custard). The oozing of liquid from a
rigid gel; sometimes called weeping.
 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.It
is the process of forming dextrin.
 6. Hydrolysis
Starches undergo hydrolysis during cooking or
processing and
during storage of food where a chemical
reaction in which a molecular linkage is
broken and a molecule of water is utilized.
 Common Problems in Starch Cookery

1. Thinning of Gel. This problem is usually

encountered when using acid
or acid ingredients such as lemon or vinegar.
2. Weak Gel. Weak gel results if there is too much
liquid in relation to the
starch
3. Skin Formation. Skin formation is due to loss of water from the
starch and protein molecules near the surface of the mixture. To
reduce this problem, cover container of the starch gel with a
waterproof cover.
4. Scorching. This can be avoided by temperaturecontrol and
constant stirring so the starch granules do not settle at the bottom
of the cooking pan.
5. Raw Starch Flavor. This is due to ungelatinizedstarch.