201 Lecture notes Autumn 2008_Part8

201 Lecture notes Autumn 2008_Part8 - 1 Example...

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36 2. branched: ( amylopectin)
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37 Starch Granule B. Typical starch is 75% amylopectin 25% amylose C. Waxy starch= 95-100% amylopectin 1. Developed to reduce the undesirable reactions of amylose V. Properties/Terminology A. Suspension VI. Gelatinization 1. Occurs when starch granule is heated in water 2. Granule swells to 100-1000 times original A. Cooling a mixture of gelatinized granules results in: 1. A thickened fluid: e.g. gravies and sauces
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38 2. Gel formation: e.g. puddings 3. Gel formation is primarily due to amylase B. Problems with starch
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Unformatted text preview: 1. Example: Refrigerated pudding a. syneresis = loss of fluid from a gel or foam b. cooled granules shrink , squeeze out water c. related to amylose content d. solution = "modified starches" 39 2. Example: Bread staling a. retrogradation = amylose chains reassociate (1) dry (2) texture firms, becomes crumbly 40 b. prevent? (1) Freeze (2) Refrigeration actually accelerates (3) use special flours (a) "enzyme modified" (b) treated with amylases c. reverse? (1) temporary: moist heat microwave...
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This note was uploaded on 02/23/2012 for the course FDSCTE 201 taught by Professor Magino during the Fall '11 term at Ohio State.

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201 Lecture notes Autumn 2008_Part8 - 1 Example...

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