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Gelatinization (Factors that affect the gelatinisation of starch…
Gelatinization
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What is gelatinisation??
Food starch comes from plants like maize, wheat, rice, potato and cassava
Starches are used in cooking to thicken mixtures, this is gelatinisation
Agitation
to create a smooth sauce within the temperature range within which starch is gelatinized, the mixture should be stirred
The addition of acids
vinegar, lemon juice and other fruit juices breakdown the starch molecules into smaller molecules of dextrin which do not thicken so efficiency. Therefore acids may be added once gelatinisation has taken place
The addition of sugar
sugar competes with the starch for water and also raises the temperature at which starch starts to gelatinise
The addition of fat
a equal mixture of fat and starch in a roux helps to disperse the starch and prevent lumps forming in a sauce
The main properties of a starch in sauces are:
Clarity - how clear it is (we want the sauce to be clear)
Viscosity - how thick it is
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- Starches such as cornflour, wheat flour and arrowroot gelatinise when heated with water, but the results are different
- Starches you can use:
Conflour (maize flour), wheat flour, potato flour, tapioca flour, arrowroot, rice flour
- MIX 10 grams or each starch with 100ml cold water in a bowl and stir.
Describe the appearance of the mixture
- Equipment:
Small bowls to use in the microwave, digital scales, measuring cylinder or a jug, teaspoons, food temperature probe, microwave oven
- Heat different starches in water
- Work in groups for this experiment
- Describe what each starch looks like when dry
- Each group works with a different starch
- Hold the temperature probe in the mixture until the temperature probe settles.
Heat the samples to 95*C to make sure they are well cooked
- Heat a sample in a microwave.
Remove every few seconds, stir when the mixture begins to thicken record the temperatures
- Collate the results from the other groups.
Allow sauces to cool and note the appearance and thickness
- With a clean spoon, taste each mixture and record the results