Functional Properties of Starch

Functional Properties of Starch

Multiple Choice

Starches are ...

• Carbohydrates

• Protein

• Fat

• Sugar

​A starch is ...

• Starches are carbohydrates

• ​They are small gritty granules found in the endosperm of cereal grai

Open Ended

Can you think of some examples of starches

(you have looked at some already today)

The role of starches

Starch is responsible for the structure of baked products- cakes, breads, muffins

​Starch absorbs moisture which helps bind ingredients together (making a cake)

​Starch can be a dusting powder for sweets- icing sugar

​Starch is a thicken agent when heated. This process is caused gelatinisation (starch granules are heated, causing them to expand and absorb liquid, forming a gel/thicken of liquid)

Multiple Choice

Starch ...

• Gives structure

• Absorbs moisture

• Thickening agent

• All of above

Multiple Choice

Gelatinisation is the process of heating starch granules, causing them to absorb the liquid and expand, resulting in the

• Browning of a liquid

• Discolouring of the liquid

• Thickening of the liquid

​Cooking with Starch

DRY HEAT

​

​Dextrinisation is the process of exposing starch to dry heat, this results in the starch being broken down to dextrin, resulting in a golden brown colouring.

Multiple Choice

Examples of where we see dextrinisation

• Bread

• Cooking toast

• Scones

• All of the above

​Cooking with Starch

WET HEAT

​When starch granules are heated the absorb the water and expand.

​In cooking we do this when making:

​

• ​Lemon curd

• ​Cheese sauce/white sauce

• ​Custard

Open Ended

What does dry heat do to starch granules?

Open Ended

What does wet heat do to starch granules?