See Table 1 for a list of different thickening and binding agents and their characteristics. Starches can be fairly straightforward extracts of plants, such as cornstarch, tapioca, or arrowroot, but there are also modified starches and pre-gelatinized starches available that have specific uses. The more protein structure there is, the chewier the bread. The softness of the crumb of baked bread is due largely to the starch. Starches develop a softer structure when baked than proteins do. Although starches by themselves generally can’t support the shape of the baked items, they do give bulk to the structure. Starch molecules make up the majority of most baked goods, so starch is an important part of the structure. When pasta is cooked in boiling water, the starch in the pasta swells as it absorbs water, and as a result the texture of the pasta softens. Pasta is made mostly of semolina wheat (durum wheat flour), which contains high amounts of starch.Some starches will remain cloudy when cooked others will remain clear. The type of starch determines the final product. The starch will absorb liquid and swell, resulting in the liquid becoming thicker.In sauces, starches are added to liquids, usually while heating.
The most common examples of starch gelatinization are found in sauce and pasta preparations and baked goods. Excessive heating, however, may cause evaporation of the water and shrinkage of the gel. Starch-based gels are thermoirreversible, meaning that they do not melt upon heating (unlike gelatin, which we will discuss later). The result of the reaction is a gel, which is used in sauces, puddings, creams, and other food products, providing a pleasing texture. This gives the system a viscous and transparent texture. As a result, the water is gradually absorbed in an irreversible manner. Starch gelatinization is the process where starch and water are subjected to heat, causing the starch granules to swell.
0 kommentar(er)
