FAQ		| Educ.& Training Serv. | Glossary | References | Image Pages | Faq to Top Site Sponsor to Top College of Health and Human Sciences, Oregon State University Dedicated to improving the lives, health, and environment of individuals, families and communities. Describe one of the reasons starches are used in food and give an example of a starch used for this reason. to Top Starch plays many roles and functions in foods. It may contribute to binding of foods contribute viscosity to foods contribute gelling to foods serve as yeast food contribute color serve to contribute calories The example that comes to mind for the binding of foods is its role and function in the making of croquettes. Croquettes are usually a mixture of starch, meat and possibly vegetables that are fried or baked in a patty. A example of where it contributes viscosity is in the making of a gravy. Puddings are where its gelling properties are important. Starch may be hydrolyzed by amylases and the glucose used in the fermentation. Of course, generally starch contributes approximate 4 calories per gram in the diet. Heat dextrinization of starch may bring about a brown color. dextrinization starch pudding potato and gravy bread to Top Updated: Wednesday, April 21, 2010.
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