FS HN 111 Chapter Notes - Chapter 10: Waxy Corn, Thickening Agent, Corn Starch

• School: Iowa State University
• Department: Food Science and Human Nutrition
• Course: FS HN 111
• Professor: Kenneth Prusa

Document Summary

Made of long chains of glucose, lacking sweet taste of glucose. Able to swell and thicken foods when heated with water. Corn, wheat, waxy corn, rice, cornstarch, flour. Tapioca, potato, arrowroot (from root or tubers of plants) Varies in size and shape as well as function. Thickening agent for sauces, soups, gravies, puddings, pie fillings, etc. Molecules of starch are broken into shorter chains of glucose call dextrins. Dextrins are more soluble than starch with less thickening ability. Cold water: limited swelling occurs, must be stirred to be maintained in suspension. Heat and water are always needed for effective thickening. Water gradually absorbed into starch granules in presence of adequate heat. Higher ratio of starch to liquid=thicker product. Gelation: lost ability to flow when become cool. Frozen: cream pies; ready to serve desserts after thawing. Roux method: preparation of gravy by stirring starch into measured drippings from fried or roasted meats.