Quarter 4 M2

• STARCH - nutrient carbohydrates found notably in corn, potatoes, wheat and rice, and is commonly prepared as a whole tasteless powder
• VISCOSITY - measures the resistance of a fluid which is being deformed by tensile stress
• GELATINIZATION - on a point when jelly is formed
• AMORPHOUS - lacking definite organization or form
• BIREFRINGENCE - is defined as double refraction of light in a transparent molecularly order material that is cause by the existence of orientation-dependent differences in refractive index
• AL DENTE - cooked just enough to retain the firm texture of pasta
• what comes from starch present in corn?

  cornstarch
• what comes from the starch present in rice grain?

  rice strach
• comes from the starch present in cassava?

  tapioca starch
• comes from starch present in potato?

  potato starch
• comes from the starch present in wheat grain?

  wheat starch
• what refers to the starches as originally derived from its plant source?


  native starches
• what are those with structured altered by treatment with physical or chemical agents?

  modified starches
• it is the process where starch and water are subjected to heat causing the starch granules to sweat, what is it?

  gelatinization
• it is the state of being thick, sticky, and semi-fluid in consistency due to internal friction, what is it?

  viscosity
• what factors are these

  A)

  
• syneresis - is characterized by the expulsion of moisture from the gel
• dextrinization - are partially hydrolyzed starches that are prepared by dry roasting starch
• hydrolysis - starches undergo this method during cooking, processing, and during storage of food.
• prolonged heating of starches with acid will promote hydrolysis
• Give all functions of starch in preparing various dishes:

  1. Thickening
  2. Gelling
  3. Binding and Filling
  4. Stabilizing
  5. Moisture retaining
  6. Coating or ducting
  7. Diluent
  8. Coloring