FS HN 101 Chapter Notes - Chapter 5: Starch, Corn Flakes, Amylose

• School: Iowa State University
• Department: Food Science and Human Nutrition
• Course: FS HN 101
• Professor: Terri Boylston

Document Summary

Starch structure and composition of starch: starch is found predominantly in cereal grains and root crops, the content of amylose and amylopectin and the characteristics of the starch granules varies between the different plant sources. These branches interfere with the ability of amylopectin to form gels. In plants, the starch molecules are deposited in the leucoplasts as starch granules: the starch granules from cereal and root starches range in sizes from 2 to 150 microns and may have a round or polygonal shape. Waxy starches are starches that contain less than 2% amylose. The remainder of the starch granule is composed of the branched amylopectin molecule. Starch quiz 2: starch granules from roots and cereals do not have the same size and shape. Gelatinization: process in which starch granules absorb water during heating to form a thickened starch mixture. Gel formation: occurs with cooling following starch gelatinization in food thickened with cereal starches.