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Cereals and Starch

This document discusses factors that affect starch paste viscosity and gel strength such as stirring amount, starch type and amount, heating and cooling conditions, and ingredients added. It also covers common starch cooking problems like thinning, weak gel, skin formation, scorching, and raw starch flavor. Principles for properly cooking cereals are outlined as well as tips for cooking pasta al dente instead of soft and mushy.

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Lucille Paglingayen
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1K views7 pages

Cereals and Starch

This document discusses factors that affect starch paste viscosity and gel strength such as stirring amount, starch type and amount, heating and cooling conditions, and ingredients added. It also covers common starch cooking problems like thinning, weak gel, skin formation, scorching, and raw starch flavor. Principles for properly cooking cereals are outlined as well as tips for cooking pasta al dente instead of soft and mushy.

Uploaded by

Lucille Paglingayen
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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Factors Affecting Starch Paste Viscosity and

Starch Gel Strength

1. Stress or Other Factors, Stirring Amount and Type


2. Kind and Amount of Starch
3. Heating Rate
4. Endpoint Temperature
5. Cooling and Storage Conditions
6. Ingredients Added
Common Problems in Starch Cookery
• Thinning of Gel – this problem is usually encountered when using
acid or acid ingredients such as lemon or vinegar.
• Weak Gel – results if there is too much liquid in relation to the
starch.
• Skin Formation – is due to loss of water from the starch and protein
molecules near the surface of the mixture. To reduce this problem,
cover container of the starch gel with a waterproof cover.
• Scorching – this can be avoided by temperature control and constant
stirring so the starch granules do not settle at the bottom of the
cooking pan.
• Raw Starch Flavor – this is due to ungelatinized starch.
Principles in Cooking Cereals
 Use a double boiler
 Observe carefully the correct proportions of
cereal, water and salt.
 Cook at boiling temperature (212˚F.)
 Watch the time by the clock, and always cook
the full time prescribed, preferably longer.
 Serve attractively.
 Improper cooking and poor serving are largely
responsible for unpopularity of cereal foods.
Cooking Pasta

Pasta should be cooked al


dente, or “to the tooth”. This
means the cooking should be
stopped when the pasta still
feels firm to the bite, not soft
and mushy. Cooking times
differ for every shape and size
of pasta.
Types of Pasta

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