This document discusses starches and cereals. It begins by defining starch as a complex carbohydrate found in plants that functions as a major food storage component. The three main sources of starch are identified as cereal grains, roots and tubers, and legumes. Common starchy foods from these sources like rice, corn, potatoes and beans are mentioned. The document then discusses the plant sources and characteristics of different types of starches like amylose and amylopectin. It also covers the processes involved in starch gelatinization and retrogradation. Finally, it defines cereals and discusses whole grains, enriched and restored cereals along with the nutritional value of various noodle and pasta foods.

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 sauces.

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 bowl.

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

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
as water is absorbed and
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. 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.

40. 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.

41. 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.

42. 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.

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.
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.

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

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