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5. Ingredients Added

(acid or enzyme, sugar, fat and emulsifiers)

acid - can form dextrin

sugar - delay or inhibit gelatinization of starch

fat - "waterproof", water will not penetrate during gelatinization

4. Cooling and Storage Conditions

2. Heating Rate

  • If cooled too fast, the amylase will not have time to form the vital micelles necessary for the three dimensional structure.
  • If cooled too slowly, the amylase fractions will have a chance to align too much and become too close together

3. Endpoint Temperature

The faster starch-water dispersion is heated; the thicker it will be at the identical endpoint temperature

Each type of starch has a specific endpoint temperature at which it will undergo optimum gelatinization.

1. Kind and Amount of Starch

- "native starches" have greater amount of amylopectin the more viscous the starch paste, whereas, the greater the amount of amylace, the firmer the gel is (greater gel strength)

Cereals and Starch Dishes

Factors Affecting Starch Paste Viscosity and Starch Gel Strength

Objectives

1. to identify factors that affects starch paste viscosity;

2.

Prepare and Cook Starch and Cereal Dishes

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