Properties Of Starch cookery

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   Starch Cookery


Starch is a Polysaccharide a chain of many glucose molecules. There are two types of glucose chain in starch. One is a simple chain called amylose and the other is a complex branched form called amylopectin. Starch is the major carbohydrate reserve in plant tubers and seed endosperm where it is found as granules.

Starch properties Gelatinization and Retrogradation are the basic properties of starch. 


1) Starch Gelatinization :

When strach are heated with liquid they swell and will thicken. This is a key process in sauce. Making it is known Gelatinization. The water is gradually absorbed in an irreversible manner.Starch is insoluble in cold water but in warm water it swell until Its gelatinization temperature begins to loss its structure and leaches out its constituents. 


2) Starch Retrogradation:

Retrogradation is a reaction that takes place when the amylose and amylopectin chain in cooked gelatinize starch realign themselves as the cooked starch cools. By cooking rice in water the starch molecules gelatinize. The rice grain swell by absorption water. Starch molecules rearrange into a crystalline structure once you refrigerator or again the cooked rice. 

  

Properties of starch:

1)Easily translocated. 

2)Chemically nonreactive. 

3)Easily digested by animals. 

4)Osmotically inactive. 

5)Synthesised during photosynthesis. 


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