Notes from class

Retrograduation- skin layer on surface of pudding Weeping- under cooked starch looses water. Gel collapse can occur. Factors to control when using starch in foods Temperature (heating and cooling) time of heating intensity of stirring pH (acidity) of the mixture Other ingredients (sugars and salt) Freezing Drying- (brown reduced thickening, dextrinization, solubility) Proper Handling- cooling microorganism problems Modified Starches: Pregelatinized starch-instant, swells without heating (instant pudding) Cold Water-Swelling Starch- instead starch that retains its shape (no-fat salad dressings- thick creamy mouth feel) Acid-modified starch- treated below gelatinization temperature. Provides less viscous hot paste but a strong gel upon cooling. Cross-linked starches- more resistant to acid, stirring (high shear), temperature, swells less and thickens less. ALL ON WEBSITE