PREPARE CEREALS AND

STARCH DISHES
10-AMETHYST
FUNCTIONAL PROPERTIES OF STARCHES
starch plays various roles in food, a typical multi tasker

 1.) thickeners in gravies , sauces and pudding , it absorbs water and

become a gel when cooked.
 2.) colloidal stabilizers
 3.) moister retainer
 4.) gel forming agents
 5.) binders
 6.) package
 7.) flavor carriers- its ability to trap oils and fats , which absorbs flavoring
substances more efficiently.
NUTRITIONAL SIGNIFICANCE
OF NOODLES AND PASTA OR
ALIMENTARY PASTE
The physiological function of
noodles and paste will
depend on its starch and
other constituents. Since it is
basically a starchy foods.
> NUTRITIVE VALUE
water, protein , fat, carbon, calcium,
phosphorous , thiamin, riboflavin , niacin.
> DRIED NOODLES AND PASTA
macaroni , spaghetti, pancit
canton,bihon, sotanghon, miswa, miki ,
chicken mami, linguini, lasagna
LEARNING OUTCOME 2:
PREPARE CEREALS AND STARCH DISHES
 FACTORS
 1.) STRESS OR OTHER FACTORS, STIRRING AMOUNT AND TYPE
- this is gelatinized cornstarch dispersion that likely to break: the granules
broke apart due to stirring
2.) KIND AND AMOUNT OF STARCH
-certain type of starch will influence the characteristics of the starch paste
viscosity and gel strength. The greater the amount of amylopectin the more
viscous the starch paste , whereas, the greater the amount of amylase the
The firmer the gel is.
 HIHI

3.) HEATING RATE

- the faster starch water dispersion is heated , the thicker it will be at the identical end point
temperature
4.)ENDPOINT TEMPERATURE
>each type of starch has a specific endpoint temperature at which it will undergo optimum
gelatinization
> incompletely gelatinized starch will not attain optimum starch paste viscosity or gel
strength.
> over gelatinization results in decreased starch paste viscosity and gel strength because
swollen granules fragmented with stirring and/ or collapse due to extensive loss of amylase
from the granule
5.) COOLING AND STORAGE CONDITIONS
> if cooled to 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 to each other an the liquid portion will not trapped in the
micelles. In both instances there will be weeping and syneresis.
6.) INGREDIENTS ADDED
a.) addition of acid or enzyme can also cause dextrinization
 DEXTRIN – a pale powder obtained from the starch
 In making kalamansi pudding or pie, dextrinization of the starch will occur I
the juice is added early in the gelatinization process, resulting in decreased
viscosity and gel strength.
 Sugars will delay or inhibit gelatinization of starch
 Starch pudding with excess sugar will be less viscous or form less form gel
 A cake may collapse as the structural contribution of starch is delayed or
inhibited
 Decreased starch paste viscosity , sugar added to water used also affects
the viscosity.
 Fat and surfactants will serve to waterproof the starch granules so that the
water will not penetrate as readily during gelatinization process.
COMMON PROBLEMS
IN STARCH COOKERY
 THINNING OF GEL- usually encountered when using acid or acid
ingredients such as lemon and sugar
 WEAK GEL- too much liquid added
 SKIN FORMATION- due to loss of water
 SCORCHING- this can be avoided by temperature control and constant
stirring
 RAW STARCH FLAVOR- due to ungelatinized starch
PRINCIPLES IN COOKING CEREALS

 USE DOUBLE BOILER

 OBSERVE CAREFULLY THE CORRECT PROPORTION OF CEREALS, WATER AND
SALT
 COOK AT BOILING TEMPERATURE (212 DEG. F)
 WATCH THE TIME BY THE CLOCK AND ALWAYS COOK THE FULL TIME
PRESCRIBED, PREFERABLY LONGER.
 SERVE ATTRACTIVELY
 IMPROPER COOKING AND POOR SERVING ARELARGELY RESPONSIBLE FOR
UNPOPULARITY OF CERREAL FOOD.