Grade 10 Cookery

Prepare Cereals and Starch

Cereals

 usually starchy pods or grains

 the most important group of food crops in the world
named after the Roman goddess of harvest, Ceres. Rice,
wheat and corn are the three most cultivated cereals in
the world
 In manufactured and processed foods, it plays an
obvious role in achieving the desired viscosity in such
products as cornstarch pudding, sauces, pie fillings, and
gravies
Starch

 the second most abundant organic substance on earth.

It is found in all forms of leafy green plants, located in
the roots, fruits or grains
 Many of the food staples of man throughout the world
are basically starchy foods, such as rice, corn, cassava,
wheat, potato and others
 source of up to 80% of calories worldwide
 used in food manufacture, cosmetics, pharmaceuticals,
textiles, paper, construction materials, and other
industries
Tools and Equipment Needed

 Mixing bowl  Measuring spoons

 Sifter  Sauce pan and pots
 Wire whip  Kettle and rice cooker
 Wooden spoon  Double broiler
 Slotted spoon  Steamer
 Blending fork  Colander
 Rubber scraper  Canister
 Strainer  Butcher knife
 Tongs  Channel knife
 Measuring cups
Sources of Starch

The parts of plants that store most starch are seeds, roots,
and tubers. Thus, the most common sources of food starch
are:
 cereal grains, including corn, wheat, rice, grain,
sorghum, and oats
 legumes; and
 roots or tubers, including potato, sweet potato,
arrowroot, and the tropical cassava plant (marketed as
tapioca)
Common Source of
Manufactured Food Starch
1. Corn
2. Potato
3. Tapioca (cassava)
Starches are named after its
plant sources
 corn starch from corn
 rice starch from rice
 tapioca from cassava
Classification of Starch

 Native or Natural Starch refers to the starches as

originally derived from its plant source
 Modified Starches are starches that have been altered
physically or chemically, to modify one or more of its
key chemicals and/or physical property
 Purified starch may be separated from grains and tubers
by a process called wet milling. This procedure employs
various techniques of grinding, screening, and
centrifuging to separate the starch from fiber, oil, and
protein
Starch Composition and
Structure
 polysaccharide made up of hundreds or even thousands
of glucose molecules joined together
 two general types, called fractions: amylose and
amylopectin
Amylose

 a long chain-like molecule, sometimes called the linear

fraction, and is produced by linking together 500 to 2,
000 glucose molecules
Amylopectin

 highly branched, bushy type of structure, very different

from the long, string-like molecules of amylose
The Starch Granule

 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
 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 Maltese cross pattern on each granule is
observed
 When the pattern disappears when the starch mixture is
heated and the structure disrupted it is called
birefringence
Composition of Starch
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
Changes in Gelatinization of
Starch
 hydration and swelling to several times original size
 loss of birefringence
 increase in clarity
 marked, rapid increase in consistency and attainment of
peak
 "dissolution" of linear molecules and diffusion from
ruptured granules.
 with heat removal, retro gradation of mixture to a
paste-like mass of gel
 The type of sugar influences the temperature and rate
of gelatinization. The effect of sugar is attributed to
competition for water. It was observed that sugar
actually interacts with the amorphous areas of the
starch granules
Different Sweeteners Added
to Starch Gel Preparation
 honey
 molasses
 panutsa or granulated sugar
3. Retrogadationi

 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
This reaction occurs in all
kinds of gels
 puddings
 jellies
 custards
 gelatin
 agar
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
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
Functional Properties of
Starches
1. Thickeners in gravies, sauces and pudding. It absorbs
water and become a gel when cooked.
2. Colloidal stabilizers
3. Moisture retainer
4. Gel forming agents
5. Binders
6. Package
7. Flavor carriers– its ability to trap oils and fats, which
absorb flavoring substances more efficiently.
 Starches – are added to processed meats (luncheon meats, hot dogs,
sausages, etc.) as a filler, binder, moisture, retainer, and fat substitute.
The quality characteristics of the starch itself depends upon which role or
function it was used
 Cereal. Cereal is any grain that is used for food. Grains especially whole
grain are not just empty calories. These are very valuable and can
contribute a great deal to our health. You should include at least four
servings from this food group each day
Cereal-processed food:

 A whole grain cereal is a grain product that has retained

the specific nutrients of the whole, unprocessed grain
and contains natural proportions of bran, germ and
endosperm.
 Enriched cereals are excellent sources of thiamine,
niacin, riboflavin, and iron.
 A restored cereal is one made from either the entire
grain or portions of one or more grains to which there
have been added sufficient amounts of thiamine,
niacin, and iron to attain the accepted whole grain
levels of these three nutrients found in the original
grain from which the cereal is prepared
Cereals provide the body with

 Carbohydrates
 Protein
 Fat
 Vitamins
 Minerals
 Water
 Cellulose or roughage