starch+fiber

starch+fiber - Q: Difference between "Regular...

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1 Q: Difference between “Regular chocolate pudding” and “Instant” ! Regular is smoother and has better texture ! Regular must be heated to gelatinize the starch ! Instant just needs milk added and is then mixed ! The reason it thickens without heating is that they have used pre-gelatinized starch Starch — Retrogradation ! The realignment of the starch polymers that causes the expulsion of water ! Causes the staling of bread (and other foods) Retrogradation - Inhibition or slowing ! The more amylopectin, the less retrogradation ! To prevent retrogradation manufacturers chemically modify starches ! Bread becomes tough ! Stalling is not the formation of mold
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2 Folklore ! Q. Does bread stale more quickly being left on the counter or when put in the refrigerator? ! A. Bread stales less quickly when left on the counter ! Refrigeration causes: ! Retrogradation to proceed more quickly than leaving bread on counter Bottom line… ! Q. Does bread stale more quickly being left on the counter or when put in the refrigerator? ! A. Bread stales less quickly when left on the counter ! Bread will last longer (mold free) in the refrigerator ! But it will be more stale when taken out ! You can compensate (a little) by reheating (like nuking in a microwave for a few seconds) Carbohydrates - Starch ! Amylase: enzyme(s) used to breakdown starch
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3 Carbohydrates - Starch ! Amylase: enzyme(s) used to breakdown starch to glucose and maltose ! Important to digestion ! Important to corn syrup industry ! This is especially important to brewers amylase action on starch G G G G G G G G G G G G G G G G G G G G G G G G G G G G G G G G G G G G G G G G G G G G G G G G G G G G G G G Egypt 1200 BC
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starch+fiber - Q: Difference between "Regular...

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