Basic Foods Lab 1 (Starch and Flour)

often used as stabilizers, texturizers, thickeners, and binders

• starch

• flour

• cornstarch

• slurry

found mostly in cereal starches; long chain-like molecules (linear fractions)

• amylopectin

• amylose

The (a)   are systematically structured in the granule to form crystalline like patterns.

If the starch granules, in a water suspension, are observed microscopically under polarized light, the highly oriented structure causes the light to be rotated so that a Maltese cross pattern on each granule is observed.

(a)  

a flour mixture that contain enough fluid; 2/3 - 1 cup water : 1 cup flour)

• dough

• drop batters

• pour batters

• quick bread

hybrid of shortened and unshortened cakes

• carrot cake

• chiffon cake

• tiramisu

derived from wet milling dent of corn (maize)

• wheat

• tapioca

• rice

• cornstarch

prepared by blending melted fat, such as clarified butter, with flour to form a paste the consistency of wet sand.

• roux

• slurry

• dry heat cooking

means "to the tooth" in Italian; it refers to pasta that is tender, yet firm enough to offer some resistance to the teeth

(a)  

types of yeast bread, EXCEPT

• rolls

• tea breads

• english muffin

• raised doughnuts