Polysaccharides - Starch
7 important questions on Polysaccharides - Starch
What are sources of starch?
What is the starch composition?
What happens if you add starch to cold water?
Gelatinization of starch
- Gelatinization temperature
- Loss of polarisation cross
- Peak viscosity
- Disruption of starch granules
Retrogradation when cooling --> increasing viscosity, molecules connect again with each other (irreversible)
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What are 4 modifications of starch?
- Instant starch
- Thin-boiling starch
- Cross-linked starch
- Substituted starch
How is instant starch made?
Native starch: insoluble in cold water
Instant starch: soluble in cold water
How is thin-boiling starch made?
Native starch: large starch molecules, give high viscosity
Thin-boiling starch: smaller molecules, lower viscosity
How is cross-linked starch made?
Native starch: original starch molecules
Cross-linked starch: less sensitive to stirring (soup)
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