The document provides an overview of cereals and starches, highlighting their importance as food crops, with rice, wheat, and corn being the most cultivated. It details various tools and sources of starch, along with the types of starch and their properties, including gelatinization and viscosity. Additionally, the document covers the preparation of pasta and defines different types of pasta commonly used in cooking.

1. PREPARE CEREALS AND
STARCH

2. Cereals
- are usually starchy pods or
grains.
- are the most important group
of food crops in the world
named after the Roman
goddess of harvest, Ceres.
- Rice, wheat and corn are the
three most cultivated cereals in
the world.

3. Starch
- is the second most abundant organic
substance on earth.
- It is found in all forms of leafy green
plants, located in the roots, fruits or
grains.
- is the source of up to 80% of calories
worldwide. Besides this significant role,
starches have been used in food
manufacture, cosmetics,
pharmaceuticals, textiles, paper,
construction materials, and other
industries.

4. TOOLS AND EQUIPMENT
1.Mixing bowl
2.Wire Whip
3.Sifter
4.Wooden spoon
5.Slotted spoon
6.Blending fork
7.Rubber scraper
8.Strainer
9.Tongs
10. Measuring cups

5. 11. Measuring spoons
12.Sauce pans and pots
13. Kettles and rice cooker
14. Pressure cooker
15. Double boiler
16.Steamer
17. Colander
18. Canister
19. Butcher knife
20. Channel knife

6. SOURCES OF STARCH
1. cereal grains, including corn, wheat,
rice, grain, sorghum, and oats;
2. legumes; and
3. roots or tubers, including potato,
sweet potato, arrowroot, and the
tropical cassava plant (marketed as
tapioca)

7. COMMON SOURCE OF
MANUFACTURED FOOD STARCH
1. corn
2. potato
3. Tapioca (cassava)

8. STARCHES ARE NAMED AFTER ITS
PLANT SOURCES
1. corn starch from corn
2 . rice starch from rice
3. tapioca from cassava

9. CLASSIFICATION OF STARCH
1. Native or Natural Starch refers to the
starches as originally derived from its plant
source.
2. Modified Starches are starches that
have been altered physically or
chemically, to modify one or more of its
key chemicals and/or physical property.
3. Purified starch may be separated from
grains and tubers by a process called wet
milling.

12. Modified food starch is a food ingredient that is
chemically altered, and made from starch.

14. THE STARCH MOLECULE
Starch is polysaccharide made up of hundreds or even
thousands of glucose molecules joined together.
2 TYPES:
1. Amylose is a long chain-like molecule,
sometimes called the linear fraction, and is
produced by linking together 500 to 2, 000
glucose molecules.
The amylose fraction of starch contributes
gelling characteristics to cooked and cooled
starch mixtures. A gel is rigid to a certain degree
and holds a shape when molded.

15. Amylose molecules contribute to gel
formation. This is because the linear chains
can orient parallel to each other, moving
close enough together to bond.

16. 2. Amylopectin has a highly branched, bushy
type of structure, very different from the long,
string-like molecules of amylose.
In both, amylose and amylopectin, however,
the basic building unit is glucose. Cohesion or
thickening properties are contributed by
amylopectin when a starch mixture is cooked
in the presence of water, but this fraction does
not produce a gel.

17. Amylopectin – a branched molecule of
glucose units that makes up a more significant
proportion of starch and is insoluble

19. STARCH PROPERTIES AND REACTIONS
1. Gelatinization. The sum of changes that occur in the
first stages of heating starch granules in a moist
environment which includes swelling of granules as
water is absorbed and disruption of the organized
granule structure.
Changes in Gelatinization of Starch
• hydration and swelling to several times original size
• increase in clarity
• marked, rapid increase in consistency and attainment of peak
• with heat removal, retro gradation of mixture to a paste-like
mass of gel.

21. 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 increase in viscosity or thickness.
3. Retrogadation is the process in which starch
molecules, particularly the amylose fraction, re-
associate or bond together in an ordered
structure after disruption by gelatinization;
ultimately a crystalline order appears.

24. 4. Syneresis. 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.
This reaction occurs in all kinds of gels:
 puddings
 jellies
 custards
 gelatin
 agar

25. 5. Dextrinization. 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.
6. Hydrolysis 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.
a. Prolonged heating of starches with acid will promote hydrolysis.
This can happen when cooking an acidic food, such as:
Pineapple pie resulting in reduced viscosity or firmness of the pie
filling.

27. FUNCTIONAL PROPERTIES OF STARCHES
Starch plays various roles in food, a typical multi-
tasker
1. Thickeners in gravies, sauces and pudding. It
absorbs water and become a gel when cooked.
2. Colloidal stabilizers
3. Moisture retainer
4. Gel forming agents
5. Binders
6. Package
7. Flavor carriers– its ability to trap oils and fats, which
absorb flavoring substances more efficiently.

28. PREPARING PASTA
Pasta- Is general name for a simple
dough mixture made from hard wheat,
flour and water.

29. TECHNICAL TERMS
Al dente- Refers to the desired texture
of cooked pasta in Italian cooking. It
literally means “to the tooth”
Fettuccine- A type of pasta popular in
Roman cuisine. It is a flat thick noodle
made of egg and flour.
Linguine- A type of pasta that is long,
thin and flat.

30. TECHNICAL TERMS
Rigatoni – a type of pasta that is
shaped like short, wide tubes.
Ziti – Medium sized tubular pasta
Rotini – A type of helix or corkscrew-
shaped pasta.