Week+5+Starches

In developing your wiki postings for starches make sure you are covering the following information.

1. What is Amylose? What is Amylopectin? How does the concentration of Amylose/Amylopectin affect the gelling ability of various starches?

2. Describe each of the following process as they relate to starches

Gelatinization Gel Formation Retrogradation Dextrinization

3. Pulling from what we did in lab describe the viscosity of each of the following starches in both a hot and cold state. Did the results match what is known? What are the concentrations of Amylose/Amylopectin in the starches?

Cornstarch Cornstarch with Acid Cornstarch with Sugar

Potato Starch Tapioca Starch Arrowroot Rice Flour Wheat Flour Browned Wheat Flour

4. Did you notice any special qualities about your starches? Are their certain food products that some of these starches might work better in?

5. Is there anything else we should know about starches?

Starches Group 1

Starches Group 2

Starches Group 3

Starches Group 4

Starches Group 5

Starches Group 6

Starches Group 7

Starchces Group 8