HTM 2700 Chapter Notes - Chapter starch: Corn Starch, Dextrin, Amylopectin

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2700
• Professor: Alison Crerar

Document Summary

Form during starch hydrolysis , the effect acid or dry heat of starch molecules. It"s an enzymatic reaction (eg lab-stir-frying rice without water) Molecules of starch are deposited as tiny organized units in the seeds and roots of plants. Small amount of water enters starch granule but strong bonds with starch molecules. Irreversible swelling of starch granules when heated in the presence of water. As starch granules are heated the kinetic energy of water molecules surrounding the granules increase. Hydrogen bonds holding the starch molecules (amylose and amylopectin) together within the starch granules are broken. Water entre granules and breaks hydrogen bonds between starch molecules and granules expand in size-sol (pourable. Water entre granules and breaks hydrogen bonds between starch molecules and granules expand in size-sol (pourable mixture)- Increase in the viscosity( thickness)-more conce of starch more viscous. Swollen granules are fragile it will rupture by any strong agitation.