The document discusses the importance of starch and cereal grains, highlighting their roles in food preparation, cooking methods, and their cultural significance. It outlines the characteristics and properties of different types of starches, including amylose and amylopectin, as well as the processes involved in their gelatinization and dextrinization. Additionally, it touches upon the nutritional value of whole grains and enriched cereals, providing insights into the composition of various noodles and pasta.

3. are usually starchy pods or
grains. Cereals grains are the
most important group of crops
in the world. In
manufactured and processed
foods, it plays an obvious role
in achieving the desired
viscosity in such products as
sauces, gravies etc. Rice,
wheat and corn are three
most cultivated cereals in the
world.

4. Is the most abundant
organic substance on
earth. Commonly found in
all forms of leafy green
plants, located in the
roots, fruit and grains.
Source of up to 80 %
calorie. Rice, corn,
cassava ,potato etc. are
some source of starch.

7. used when preparing
cake mixture,
salads, creams and

8. used for separating coarse
particles of flour, sugar and
any powdered ingredients
to retain finer texture.

9. used for beating egg whites,
egg yolk, creams and
mayonnaise.

10. used for mixing creams,
butter, and for tossing salads.

11. used to
separate solid
particles
from a soup
or any liquid
ingredients.

12. used for testing the tenderness
of meat, combining big cuts and
particles of meat and
vegetables and for blending
other ingredients

13. used for scraping off mixtures
of butter, sugar, and egg
from the sides of the mixing

14. used for separating liquids
from fine or solid food
particles.

15. used for handling hot
foods.

16. used for
measuring high
quantity of
dry and liquid
ingredients.

17. used for measuring dry and
liquid ingredients which require a
little amount.

18. used for cooking meat and fish
dishes with gravy and sauce.

19. used for cooking
rice and other
foods.

20. used for
tendering or
cooking meat,
chicken, and
other grains
or legumes,
such as mongo
and white
beans in
lesser time.

21. used for preparing sauces which
easily get scorched when
cooked directly on the stove

22. used for
cooking
food by
steam.

23. a perforated bowl
of varying sizes
made of stainless
steel, aluminum or
plastic, used to
drain, wash, or
cook ingredients
from liquid.

24. a plastic or
metal
container with
a lid that is
used for
keeping dry
products.

25. used for cutting,
sectioning, and
trimming raw meats.

26. a small hand tool
used generally in
decorative works
such as making
garnishes.

28. • Starch is a white odorless
tasteless granular or powdery
complex carbohydrate
(C6H10O5)x that is the chief
storage form of carbohydrate in
plants, is an important foodstuff,
and is used also in adhesives and
sizes, in laundering, and in
pharmacy and medicine
• A substance that is found in
certain foods (such as bread, rice,
and potatoes)

29. 1. Cereal Grains
2. Roots &
Tubers
3. Legumes

30. Corn Potato
Tapioca(Cassava)
Starches are named after
its plant sources:
• Corn Starch from Corn
• Rice Starch from Rice
• Tapioca from Cassava
Arrowroot

31. Native or Natural Starch refers to the starches
as originally derived from its plant source.
Modified Starches are starches that have been
altered physically or chemically, to modify one or
more of its key chemicals and/or physical property.
Purified Starch may be separated from grains and
tubers by a process called wet milling. This procedure
employs various techniques of grinding, screening,
and centrifuging to separate the starch from fiber
, oil,
and protein.

34. Amylose
• Is a long chain-like molecule,
sometime called linear fraction. It
contributes gelling characteristics to
cooked and cooled starch mixture.
Amylopectin
• Has a highly branched, brushy type of
structure, very different from the
long, string-like molecules of
Amylose. Cohesion or thickening
properties are contributed by
amylopectin but this fraction does
not produce gel.

35. Moisture,
%
19 13 13
Ash, % 0.4 0.2 0.2
Protein,% 0.06 0.1 0.4
Lipid, % 0.05 0.1 0.8
Phosphor
us, %
0.08 0.01 0.06
Amylose,
%
21 17 28

37. 1. GELATINIZATION
The sum of the
changes that occur
in the first stages
of
heating
starch
granules in a
moist
environment which includes swelling of
absorbed
and
as water
is of
the
organized
granule
granules
disruption
structure.

38. 2. VISCOSITY
The resistance
to flow; increase
in thickness or
consistency. When the newly gelatinized
starch is stirred, more swollen
granules
break and more starch molecules spill
causing
thickness.
increase in viscosity or

39. 3. RETROGRADATION
Is the process in
which starch
molecules,
particularly
the
amylose fraction, re-
associate or bond together in an ordered
structure
after
disruption by
ultimately a crystalline
gelatinization;
order
appears.

40. Oozing of
liquid from gel
when cut and
allowed to stand (e.g. jelly or baked
custard). The oozing of liquid from a
rigid gel; sometimes called weeping.
4. SYNERESIS

41. It is the process of
forming dextrin.
Dextrins – are partially
hydrolyzed starches
that are prepared by dry roasting. In home kitchens,
dextrinization is achieved by toasting flour for
polvoron, rice flour for kare-kare sauce, and bread
slices for breakfast.
5. DEXTRINIZATION

42. Starches undergo
hydrolysis during
cooking or processing
and during storage of food where a chemical
reaction in which a molecular linkage is broken
and a molecule of water is utilized.
6. HYDROLYSIS

46. • A plant (as a grass) yielding
starchy grain suitable for food;
also : its grain.

47. Whole Grain Cereal is a grain product
that has retained the specific nutrients
of the whole, unprocessed grain and
contains natural proportions of bran,
germ and endosperm.

48. Enriched Cereal are excellent sources of
thiamine, niacin, riboflavin, and iron.

49. Restored Cereal is one from either the entire grain or
portions of one or more grains to which there have been
added sufficient amounts of thiamine, niacin, and iron to
attain the accepted whole grain levels of these three
nutrients found in the original grain from which the cereal is
prepared.

51. Nutritive Value of Noodles and Pasta
Noodl
es
&
Past
a
Wate
r Protei
n
Fa
t
Carbon
Calcium
Phosphurus
Thiamin
Riboflavin
Niacin

52. Macaroni
Bihon
Sotanghon
Spaghetti
Pancit Canton
Miswa
Miki
Chicken Mami
Linguini
Lasagna