1. Gelatinization is the process where starch granules swell and disrupt their organized structure as they absorb water when heated in a moist environment. 2. Viscosity is the resistance to flow. As more swollen starch granules break apart during heating and mixing, more starch molecules are released, causing an increase in thickness and viscosity. 3. Retrogradation is the process where starch molecules, particularly amylose, re-associate into an ordered crystalline structure after disruption during gelatinization.

2. 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
as water is absorbed and
of the organized granule
granules
disruption
structure.

3. 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

4. 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
ultimately a crystalline
gelatinization;
order appears.

5. 4. SYNERESIS
Oozing of liquid
from gel when
cut and allowed
stand (e.g. jelly or bakteod custard). The
oozing of liquid from rigid gel;
sometimes called weeping. This reaction
occurs in all kinds of gels: puddings,
jellies, custards, gelatin and agar.

6. 5. DEXTRINIZATION
It is the process
of forming
dextrin. Dextrins
partially hydrolyzed staarreches 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.

7. 6. HYDROLYSIS
Starches
undergo
hydrolysis
processing and duringdsutroinragge c
o
o
f
o
k
f
o
i
n
o
g
d
where a chemical reaoctrion in which a
molecular linkage is broken and a
molecule of water is utilized.

8. 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.
Enriched Cereal are excellent sources of thiamine,
niacin, riboflavin, and iron.
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.

9. Nutritive Value of Noodles and Pasta
Noodles
&
Pasta
Water
Protein
Fat
Carbon
Calcium
Phosphurus
Thiamin
Riboflavin
Niacin

10. Macaroni
BIhon
Sotanghon
Spaghetti
Pancit Canton
Miswa
Miki
Chicken Mami
Linguini
Lasagna