Starch Composition

and Structure
 The Starch Molecule

Starch is polysaccharide made up

of hundreds or even thousands of
Glucose molecules joined together.
The molecules of starch are two
general types, called fractions:
amylose and amylopectin.
 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.
 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.
The Starch
Granule
In the storage areas of plants, notably
the seeds and roots, molecules of
starch are deposited in tiny, organized
units called granules. Amylose and
amylopectin molecules are placed
together in tightly packed stratified
layers formed around a central spot in
the granule called the hilum.
 The starch molecules are systematically
structured in the granule to form crystalline-
like patterns. If the starch granules, in a
water suspension, are observed
microscopically under polarized light, the
highly oriented structure causes the light to
be rotated so that a Maltesecross pattern on
each granule is observed. This phenomenon
is called birefringence.
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.
 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.
 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.
 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.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.
 Common Problems in Starch Cookery

1. Thinning of Gel. This problem is usually

encountered when using acid
or acid ingredients such as lemon or vinegar.
2. Weak Gel. Weak gel results if there is too
much liquid in relation to the
starch
3. Skin Formation. Skin formation is due to loss of water from
the starch and protein molecules near the surface of the
mixture. To reduce this problem, cover container of the
starch gel with a waterproof cover.
4. Scorching. This can be avoided by temperaturecontrol
and constant stirring so the starch granules do not settle at
the bottom of the cooking pan.
5. Raw Starch Flavor. This is due to ungelatinizedstarch.