• most likely to leave starch granule during cooking
• found in cornstarch, flour and tapioca
• for most of thickening in cooking
• retrogrades easily as product cools
• larger of the two molecules
• has a branched-chain structure

• increased amylose in native starch
• sugar addition to the dispersion
• fat addition to the dispersion (with mono-, di- and triglyceride)
• monoglyceride addition to the dispersion
• increased agitation over the usual
• heating past optimum gelatinization.
• addition of sucrose
• addition of an acid
• substitution of nonfat dry milk
• substitution of homogenized milk
• increased agitation throughout the heating and cooling period
• surfactants and fats
• cyclamate sweetener
• increase in starch to 10%.
• The standard vanilla cornstarch pudding is a dessert product. If the sugar was tripled in a standard recipe the starch
• Discuss factors influencing paste viscosity and gel strength of starch. Indicate the probable results from tristearin and Crisco or butter addition to a 5% starch dispersion for gelatinization. Briefly compare the two, tristearin versus butter or Crisco, as to their possible similarities, differences, no effects, etc. on the starch dispersion. Otherwise, explain why or why not as to effect.
• Hillary was interested in making a white sauce for a cheese souffle. She had two fat mixtures to use and was not concerned about flavor or color in making her choice. Fat A was clarified purified batter which had not undergone any hydrolytic rancidity. Fat B was clarified butter which had undergone a 5% hydrolysis of the triglycerides due to hydrolytic rancidity. What would you expect to be the influence upon the viscosity of the gelatinized starch paste?
• Waxy starch used in place of regular starch.
• 1 Tbsp. of cornstarch replaces 2 Tbsp. of flour in a recipe.
• lemon juice added to prefilling before cooking.
• flour was browned before gravy made instead of using unbrowned flour
• Hillary was interested in making a white sauce for a cheese souffle. She had two fat mixtures to use and was not concerned about flavor or color in making her choice. Fat A. was clarified butter which had not undergone any hydrolytic rancidity. Fat B was clarified butter which had undergone a 5% hydrolysis of the triglycerides due to hydrolytic rancidity. What would you expect to be the influence upon the viscosity of the gelatinized starch paste? Explain your answer.
• Hillary was having a last minute dinner party. It was decided to make a corn-starch pudding dessert. As soon as it was taken off the heat and placed in the dessert cups; it was placed in the refrigerator to gel. What would be the probable influence on gel strength? Explain.
• If you decided to make a flour or starch thickened soup from chicken broth versus beef broth, you would likely observe that the chicken broth required a greater amount of thickener. What could be the reason(s) for this?
• What would be the influence on the starch paste and starch gel, if any, if one substituted orange juice for water in the cornstarch and water variable.
• Adding sugar 1/3 c./c. milk to a cornstarch pudding at the beginning of cooking

Based on the percent sag test, which starch dispersion most likely had the firmest gel?

Based on amylose (%), which starch-water dispersion would you expect to have the firmest gel?

Based on iodine absorption, which starch would you expect to have the most viscous starch-water dispersion?

Based on the linespread, which starch was most likely a waxy cornstarch?

Based on the percent sag, which starch most likely was a high amylose starch?

Based on the percent sag, which starch most likely had the lowest pH of the water-acid dispersion?

Based on the percent sag, which of the following most likely had corn oil added to the dispersion versus the same percentage butter?

Based on percent sag, which starch dispersion was likely cooked to 90C the fastest (at a speed 5 that of optimum)?

Based on endpoint temperature alone, which starch would you say with greatest assurance had lost its characteristic of birefringence?

On the basis of amylose (%) in the cornstarch, which treatment would likely give the firmest gel?

On the basic of endpoint temperature of the cornstarch paste/gel, which paste likely had the greatest amount of sugar added? Assume all starch pastes were taken to the same degree of viscosity or swelling of the granule.

On the basis of the linespread test, which of the treatments likely had the greatest amount of acid added? Assume that all were taken to 85C.

On the basis of gel strength, which of the treatments likely had the most starch added? Assume a typical 5% cornstarch-water dispersion.

Briefly compare and discuss the results of variables A, B, and C from data presented in the table.