HTM 2100 Study Guide - Midterm Guide: Egg White, Dextrin, Amylose

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2100
• Professor: Allisoncrerar

Document Summary

Sol = water penetrates the starch granules and the expand in size when heated with water (irreversible). Amylose diffuses out while amylopectin stays in the granule. Starch + heated with water gelatinization sol (thicker, more translucent, pourable mixture) As starch continues to cool, additional bonds are formed between the amylose and the amylose molecules more closely together causing the gel to shrink and squeeze water out. Caused by: aging of gel during prolonged storage, freezing and then thawing a gel, cutting a gel, overheating of egg gels. On sol ruptures swollen starch granules, causing h 2 o to leave the granule. Acid + heat results in hydrolysis of starch molecules [amylose and amylopectin] into dextrin. Dextrin = short chain of glucose molecule. Dextrin have less thickening power for a sol and will not form a gel or a at best a very weak gel. Sugar competes with starch for h 2 o, therefore decreasing thickness of sol.