preparation of pasta

2. Factors Affecting Starch Paste Viscosity and
Starch Gel Strength
1.StressorOtherFactors,StirringAmountandT
ype
2.KindandAmountofStarch
3.HeatingRate
4.EndpointT
emper
ature
5.CoolingandStorageConditions
6.IngredientsAdded

3. CommonProblems in StarchCookery
• T
h
i
n
n
i
n
go
fG
e
l– thisproblemisusuallyencounteredw
h
e
nusing
acidoracidingredientssuchaslemonorvinegar
.
• W
e
a
k
G
e
l– resultsifthereistoom
u
c
hliquidinrelationtothe
starch.
• SkinF
o
r
m
a
t
i
o
n– isduetolossofwaterfromthestarchandprotein
moleculesnearthesurfaceofthemixture.T
oreducethisproblem,
covercontainerofthestarchgelwithawaterproofcover
.
• S
c
o
r
c
h
i
n
g– thiscanbeavoidedbytemperaturecontrolandconstant
stirringsothestarchgranulesdonotsettleatthebot
tomofthe
cookingpan.
• R
a
w
S
t
a
r
c
hF
l
a
v
o
r–thisisduetoungelatinizedstarch.

4. Principlesin Cooking Cereals
 Useadoubleboiler
 Observecarefullythecorrectproportionsof
cereal,w
a
t
erandsalt.
 Cookatboilingtemperature(212˚F.)
 W
a
t
chthetimebytheclock,andalwayscookthe
fulltimeprescribed,preferablylonger
.
 Serveattractively.
 Impropercookingandpoorservingarelargely
responsibleforunpopularityo
fcerealfoods.

6. Cooking Pasta
Pastashould be cooked al
den
te
, or “
t
oth
et
o
o
t
h
”
.This
means the cooking should be
stopped whenthe pasta still
feels firm to the bite, not soft
and mushy. Cooking times
differ for every shape and size
of pasta.

7. Types of Pasta