The document discusses starches and sauces. It describes the purposes and characteristics of starches, how they transform during cooking processes like gelatinization, and how altering starches affects their properties. It also discusses the functions and types of sauces, including thickened sauces made with roux and unthickened varieties. The preparation and storage of starches and sauces is covered.

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Understanding Food Principles and Preparation • Fifth Edition
AMY BROWN
© Cengage Learning 2015
Starches and
Sauces
18

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Starch Characteristics

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• Purposes of starch in food products
– Thickening agent
– Edible films
– Sweetener source: dextrose and syrups
• Starch structure
– Amylopectin only: waxy starches
– High levels of amylose: gelling
– High levels of amylopectin: nongelling
Starch Characteristics (cont’d.)

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Starch Characteristics (cont’d.)

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• Gelatinization
– Factors influencing gelatinization
• Water
• Temperature
• Heating time
• Stirring
• Acid
• Sugar
• Fat
Starch Transformations

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• Gel formation
• Retrogradation
• Dextrinization
• Altering starches
– Instant or pregelatinized starches
– Resistant starches
Starch Transformations (cont’d.)

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Starch Transformations (cont’d.)

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Starch Transformations (cont’d.)

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• Functions of sauces in foods
– Moistness
– Flavor
– Texture
– Body appearance
Sauces

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• Thickened sauces
– Cheese sauce, white sauce, and some
gravies
• Unthickened sauces
– Hollandaise, fruit sauce, chocolate sauce,
barbeque sauce, and tomato sauce
Sauces (cont’d.)

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Sauces (cont’d.)

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• Preparation of thickened sauces
– Ingredients: liquid, thickening agent, and
seasonings/flavorings
– Preparing thickeners: roux, beurre manié, and
slurry
– Preparing a sauce from a roux
• Combining the liquid and roux
• Heating the sauce
• Adding seasonings/flavorings
Sauces (cont’d.)

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Sauces (cont’d.)

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• Preventing lumps
– Fat and flour in roux should be blended before
adding liquid
– Add a small amount of sugar
– Mix small amount of starch vigorously with
water in lidded jar before incorporating it into
rest of liquid to be added to roux
Sauces (cont’d.)

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• Preparation of unthickened sauces
– Examples:
– Gravy: degreasing, deglazing, reduction,
straining, seasoning
– Hollandaise: use indirect heat to combine egg
yolks, butter base, and lemon or vinegar
Sauces (cont’d.)

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Calorie Control: Sauces Hiding Sneaky
Kilocalories

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• Dry starches: store in airtight container in
cool, dry place
• Sauces with eggs or dairy products: heat
thoroughly
• Thickened sauces: store in refrigerator
Storage of Starches and Sauces

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• Starch is a mainstay of many diets
– Found in potatoes, rice, noodles, and
sorghum
– Contributes to texture, taste, and appearance
• Be knowledgeable about:
– The characteristics and transformations of
starches
– The preparation of sauces
– Storage of starches and sauces
Chapter Summary