Prepare Cereals and Starch

Cereals
• usually starchy pods or grains
• the most important group of food crops in the world
named after the Roman goddess of harvest, Ceres.
Rice, wheat and corn are the three most cultivated
cereals in the world
• In manufactured and processed foods, it plays an
obvious role in achieving the desired viscosity in such
products as cornstarch pudding, sauces, pie fillings,
and gravies
 Starch
• the second most abundant organic substance on earth. It
is found in all forms of leafy green plants, located in the
roots, fruits or grains
• Many of the food staples of man throughout the world are
basically starchy foods, such as rice, corn, cassava, wheat,
potato and others
• source of up to 80% of calories worldwide
• used in food manufacture, cosmetics, pharmaceuticals,
textiles, paper, construction materials, and other
industries
 Tools and Equipment Needed
• Mixing bowl • Measuring spoons
• Sifter • Sauce pan and pots
• Wire whip • Kettle and rice cooker
• Wooden spoon • Double broiler
• Slotted spoon • Steamer
• Blending fork • Colander
• Rubber scraper • Canister
• Strainer • Butcher knife
• Tongs • Channel knife
• Measuring cups
 Sources of Starch
The parts of plants that store most starch are seeds,
roots, and tubers. Thus, the most common sources of
food starch are:
• cereal grains, including corn, wheat, rice, grain,
sorghum, and oats
• legumes; and
• roots or tubers, including potato, sweet potato,
arrowroot, and the tropical cassava plant (marketed
as tapioca)
Common Source of Manufactured Food Starch
1. Corn
2. Potato
3. Tapioca (cassava)
Starches are named after its plant sources
• corn starch from corn
• rice starch from rice
• tapioca from cassava
 Classification of Starch
• Native or Natural Starch refers to the starches as
originally derived from its plant source
• Modified Starches are starches that have been altered
physically or chemically, to modify one or more of its key
chemicals and/or physical property
• Purified starch may be separated from grains and tubers
by a process called wet milling. This procedure employs
various techniques of grinding, screening, and
centrifuging to separate the starch from fiber, oil, and
protein
 Starch Composition and Structure
• polysaccharide made up of hundreds or even
thousands of glucose molecules joined together
• two general types, called fractions: amylose and
amylopectin
 Amylose
• a long chain-like molecule, sometimes called the
linear fraction, and is produced by linking together
500 to 2, 000 glucose molecules
 Amylopectin
• highly branched, bushy type of structure, very
different from the long, string-like molecules of
amylose
 The Starch Granule
• storage areas of plants, notably the seeds and roots,
molecules of starch are deposited in tiny, organized
units called granules
• Amylose and amylopectin molecules are placed
together in tightly packed stratified layers formed
around a central spot in the granule called the hilum
• If the starch granules, in a water suspension, are
observed microscopically under polarized light, the
highly oriented structure causes the light to be
rotated so that a Maltese cross pattern on each
granule is observed
• When the pattern disappears when the starch
mixture is heated and the structure disrupted it is
called birefringence
Composition of Starch
Starch Properties and Reactions
 1. Gelatinization
• The sum of changes that occur in the first stages of
heating starch granules in a moist environment which
includes swelling of granules as water is absorbed
and disruption of the organized granule structure
 2. Viscosity
• The resistance to flow; increase in thickness or
consistency. When the newly gelatinized starch is
stirred, more swollen granules break and more starch
molecules spill causing increase in viscosity or
thickness
 Changes in Gelatinization of Starch
• hydration and swelling to several times original size
• loss of birefringence
• increase in clarity
• marked, rapid increase in consistency and attainment
of peak
• "dissolution" of linear molecules and diffusion from
ruptured granules.
• with heat removal, retro gradation of mixture to a
paste-like mass of gel
• The type of sugar influences the temperature and
rate of gelatinization. The effect of sugar is attributed
to competition for water. It was observed that sugar
actually interacts with the amorphous areas of the
starch granules
Different Sweeteners Added to Starch Gel
Preparation
• honey
• molasses
• panutsa or granulated sugar
 3. Retrogadationi
• the process in which starch molecules, particularly
the amylose fraction, re-associate or bond together
in an ordered structure after disruption by
gelatinization; ultimately a crystalline order appears
 4. Syneresis
• Oozing of liquid from gel when cut and allowed to
stand (e.g. jelly or baked custard). The oozing of
liquid from a rigid gel; sometimes called weeping
This reaction occurs in all kinds of gels
• puddings
• jellies
• custards
• gelatin
• agar
 5. Dextrinization
• It is the process of forming dextrin. Dextrins – are
partially hydrolyzed starches that are prepared by dry
roasting. In home kitchens, dextrinization is achieved
by toasting flour for polvoron, rice flour for kare-kare
sauce, and bread slices for breakfast
 6. Hydrolysis
• Starches undergo hydrolysis during cooking or
processing and during storage of food where a
chemical reaction in which a molecular linkage is
broken and a molecule of water is utilized
 Functional Properties of Starches
1. Thickeners in gravies, sauces and pudding. It absorbs
water and become a gel when cooked.
2. Colloidal stabilizers
3. Moisture retainer
4. Gel forming agents
5. Binders
6. Package
7. Flavor carriers– its ability to trap oils and fats, which
absorb flavoring substances more efficiently.
• Starches – are added to processed meats (luncheon
meats, hot dogs, sausages, etc.) as a filler, binder,
moisture, retainer, and fat substitute. The quality
characteristics of the starch itself depends upon
which role or function it was used
 • Cereal. Cereal is any grain that is used for food.
Grains especially whole grain are not just empty
calories. These are very valuable and can contribute
a great deal to our health. You should include at least
four servings from this food group each day
 Cereal-processed food:
• A whole grain cereal is a grain product that has retained the
specific nutrients of the whole, unprocessed grain and contains
natural proportions of bran, germ and endosperm.
• Enriched cereals are excellent sources of thiamine, niacin,
riboflavin, and iron.
• A restored cereal is one made from either the entire grain or
portions of one or more grains to which there have been
added sufficient amounts of thiamine, niacin, and iron to attain
the accepted whole grain levels of these three nutrients found
in the original grain from which the cereal is prepared
Cereals provide the body with
• Carbohydrates
• Protein
• Fat
• Vitamins
• Minerals
• Water
• Cellulose or roughage