Starch_SaucesSoups2010

Starch_SaucesSoups2010 - Starch,Sauces/Soups

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    Starch, Sauces/Soups     Brown , A.  Understanding Food, Thomson/Wadsworth
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    Carbohydrates Glucose Starch
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    Starch in Cooking Complex carbohydrates stored in  plants through photosynthesis. Cornstarch, wheat flour, rice flour,  root starches, etc. Functions as a thickening agent to  achieve desired viscosity by  gelatinization
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    Gelatinization Starch granules (particles) absorb water,  swell and increase viscosity. 
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    Principles of Starch  Cooking  Dry starch granules pack together.  To gelatinize starch, separate  starch  granules w fat or liquid. Add liquid and apply heat.  Constant stirring while applying heat to  keep starch particles dispersed and  expose all starch granules equally to  water and heat.
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    Starch Granules  Starch granules separated by  Fats/oils. Examples ? Cold liquid. Examples? Dry fine powdery ingredients ? Gelatinization depends on: Ratio of liquid to starch. Temperature.
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    Starch Mixing Methods 1. The dry method. Mixing the starch with another dry ingredient prior to the addition  of the hot liquid. 2.The slurry method.
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This note was uploaded on 09/09/2011 for the course HTM 352 taught by Professor Staff during the Spring '11 term at S.F. State.

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Starch_SaucesSoups2010 - Starch,Sauces/Soups

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