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Starch and Alimentary Paste Starch and Alimentary Paste

This document discusses the properties, structure, and cooking of starches and pastas. It describes how starches are made of glucose polymers and form granules in plants. The process of gelatinization causes starches to absorb water and become soluble and digestible. Different types of pastas are categorized based on their shape, such as thin long noodles like spaghetti, long tube noodles like bucatini, flat long noodles like pappardelle, short tube pastas like penne, small tube pastas like macaroni, and short shaped pastas like fusilli. Proper cooking of pasta is also outlined.

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Irine Limuardo Soriano
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222 views

Starch and Alimentary Paste Starch and Alimentary Paste

This document discusses the properties, structure, and cooking of starches and pastas. It describes how starches are made of glucose polymers and form granules in plants. The process of gelatinization causes starches to absorb water and become soluble and digestible. Different types of pastas are categorized based on their shape, such as thin long noodles like spaghetti, long tube noodles like bucatini, flat long noodles like pappardelle, short tube pastas like penne, small tube pastas like macaroni, and short shaped pastas like fusilli. Proper cooking of pasta is also outlined.

Uploaded by

Irine Limuardo Soriano
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Starch

and
Alimentary
Paste
Soluble or sol component of starch that form
a stiff gel at ordinary temperatures and turns
blue in iodine.

1. As a dispersion medium. Starch in cold


water remains a suspension.
2. Gelatinization the process in which starch
becomes soluble, binds water and forms a
gel. This process makes the starch more
easily digestible. The use of starch as a
thickening agent is based on this process.
Properties of starch

- Is a polysaccharide made up entirely


of glucose present as granules or
grains in amyloplasts/leucoplasts of
plants (seeds, roots, cereals,
legumes). It is a carbohydrate that is
produced by photosynthesis.
- It is a linear starch molecule.
Structure of starch granules

• Starch molecules are present in plant cells as granules


or grains, laid down in concentric rings and deposited
in a radial fashion.
• Starch granules consist of water-compatible,
amorphous (consists of amylose and those parts of
amylopectin where branching occurs), and partially
crystalline (branches of amylopectin) polymers
• These radially arranged crystal lines are link by
amorphous areas in which the starch molecules are
deposited in a less orderly fashion.
• The close packing and orderly arrangement
of starch molecules within granules accounts
for the functional property of starch in food
preparation.
• Starch granules vary in size (potato starch is
the biggest, while rice starch is smallest) and
shape (rice starch is angular, while cassava
starch is spherical)
• Two fractions of starch molecules - amylose
and amylopectin.
Proper cooking of noodles
Amylopectin

1. Pasta
• Dry pasta typically double in volume after cooking.
• Cooking is the same as cereals.
• Add 1 tsp salt and 1 tsp oil to boiling water to
prevent foaming and sticking of the noodles.
• When boiling vigorously, lower flame and simmer
with occasional stirring cooked up to al dente
stage.
• Cooking time is about 20 minutes
• Use 6 cups of water/250 g or 3 cups/cup macaroni
which salt and oil had been added; 3 cups water
per 1 cup macaroni used.
• Qualities of overcooked pasta; soft, pasty and
breaks easily.
FOUR PROBLEMS IN STARCH COOKERY

• INCOMPLETE GELATINIZATION OR
RAW STARCH FLAVOUR
• LUMPING
• GELATION
• PREVENTING RAW STARCH
FLAVOUR
WAYS TO PREVENT LUMPS

A. DISSOLVE IN COLD WATER FIRST TO


KEEP GRAINS DISPERSED
B. MIX WITH SUGAR, COCOA POWDER,
OR DRY MILK WHILE DRY TO AID
DISPERSION
C. COAT WITH FAT-ROUX
D. KEEP STIRRING WHILE COOKING.
E. MAINTAIN UNIFORM TEMPERATURE.
STARCH ALIMENTARY PASTE AND NOODLES
ACTION OF ENZYME

1.THICKENING
2. GELLING
3.STRUCTURAL
4. BINDING AND FILLING
5. STABILIZING
6. COATING OR DUSTING
7. MOISTURE RETAINING
8. DILUENT
9. COLOURING
DIFFERENT TYPES
OF PASTA
THIN, LONG NOODLES
EXAMPLES OF FRESH PASTA THAT COULD
BE CLASSIFEIED, AS A THIN LONG NOODLE
WOULD BE: SPAGHETTI, VERMICELLI AND
CAPELLINI.
LONG TUBE SHAPED NOODLES
MUCH LIKE SPAGHETTI AND ANGEL HAIR PASTA, THESE TYPES
OF PASTA ARE THIN AND LONG. HOWEVER, THESE PASTAS,
SUCH AS PERCIATELLI OR BUCATINI, HAVE A TUBE RUNNING
DOWN THE CENTER OF EACH NOODLE. DUE TO ITS SHAPE,
THIS PASTA IS BEST PAIRED WITH SAUCES THAT HAVE
STRONG FLAVOR.
FLAT, LONG NOODLES
EVEN THOUGH THESE NOODLES HAVE LONG,
DELICATE SHAPE, THEY ARE WIDER, THUS
PROVIDING A SURFACE THAT CAN HOLD A
HEAVIER SAUCE. EXAMPLES ARE FETTUCINE,
PAPPARDELLE AND TAGILATELLE.
SHORT, TUBE SHAPED PASTA
PENNE, RIGATONI AND ZITI ARE EXAMPLES OF SHORT,
TUBE ARTISAN DRIED PASTA. DUE TO THE STURDINESS
OF THE SHORT TUBES, THES PASTAS CAN HOLD A MUCH
HEARTIER SAUCE.
SMALL TUBE-SHAPED PASTA

MACARONI AND DITALINI ARE WELL KNOWN


SMALL, TUBE SHAPED ARTISAN PASTAS.
SHORT SHAPED PASTA
THIS PARTICULAR GROUP OF PASTA HAS A
LARGE VARIETY, THE SHAPES CAN INCLUDE
EVERYTHING FROM RIDGES TO CURLS. FARFALLE
AND FUSILLI PASTAS ARE POPULAR IN THIS
GROUP.
ANY CLARIFICATION??
IF NONE PLEASE BRING OUT ¼
SHEET OF PAPER

CHAARRR……
HOPE YOU LEARNED GUYS ^_^

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