FSHN 101 Lecture Notes - Lecture 14: Starch, Starch Gelatinization, Sweet Corn

• School: University of Illinois
• Department: Food Science and Human Nutrition
• Course: FSHN 101
• Professor: Bohn Dawn

Document Summary

In chemistry, the category includes carbohydrates of similar size: starches, fibers. Composition and structure: starch molecules are composed of glucose units linked together to form polymers, amylose. A (cid:862)(cid:374)early(cid:863) li(cid:374)ear poly(cid:373)er with a few (cid:271)ra(cid:374)(cid:272)hes. Comprises approximately 25% of he native starch structure: amylopectin. Glucose molecules linked by a-1-4 and a-1-6 bonds. Comprises approximately 75% of the native starch structure. Starch functionality in foods: starch as an individual food ingredient. Much of the starch used as a food ingredient come from maize (corn) Starch thickens liquid and semi-liquid systems by gelatinization (not like jello) Retrogradation: re-association of amylose and/or amylopectin after gelatinization has occurred. Extreme retrogradation will resulting in water expulsion from a starch gel. Much o the flour used as a food ingredient comes from wheat. Flour is one of the principle ingredients used in doughs and betters. 2: starches and protein provide structure and body in baked products. Different flours have different protein contents, resulting in different functionality.