STARCHES:
STARCHES Provide
Texture
Taste
Appearance
Sauces
Gravies
Cream soups
Chinese dishes
Salad dressings
Desserts
Cream pies
Fruit pies
Puddings
Tapioca
Rely on thickening agents for quality
STARCH STRUCTURE:
STARCH STRUCTURE A Polysaccharide
amylopectin amylose
STARCHES CHARACTERISTICS:
STARCHES CHARACTERISTICS Starches Undergo
Gelatinization
Heated in Liquid Starch Granules ? in
Volume
Viscosity
Translucency
Gel Formation
STARCHES CHARACTERISTICS :
STARCHES CHARACTERISTICS Gelatinization
Dependent on
Amount of Water
Temperature
Timing
Stirring
Presence of
Acid
Sugar
Fat
Protein
STARCHES CHARACTERISTICS:
STARCHES CHARACTERISTICS Gel Formation
Sol
Fluid Starch Paste
Gel
Semisolid Paste
Forms after Cooling < 100º
Requires Sufficient Amylose
SAUCES:
SAUCES Used to thicken sauces.
SAUCES:
SAUCES Roux
Foundation of Thickened Sauces
Equal Parts Fat & Flour
SAUCES:
SAUCES Slurry
Combine Starch & Cool Liquid
Cool Liquid Inhibits Granule Expansion
Mix Into Simmering Liquid Base
Heat Causes Granule Expansion
Sauce Thickens
May Yield Starchy Taste
Less Stable Thickening
SAUCES:
SAUCES Preventing Lumps
Blend Fat & Flour until Smooth
Add Small Amount of Sugar
Vigorously Mix ~ 2 T Starch w/ Cold Water