Understanding Food

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Understanding Food

• Chapter 20
• Starches and Sauces

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Starches as Thickeners

• Starches contribute to the
• Texture
• Taste
• Appearance

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Starches as Thickeners

• Cereals that are common sources of starch are
• Wheat
• Rice
• Corn

• Root starches include
• Potatoes
• Arrowroot
• Cassava (tapioca)
• Other sources of complex carbohydrates are
• Dried beans
• Peas
• Sago palm

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Starches as Thickeners

• Starch is a polysaccharide consisting of long
  chains of repeating units of glucose molecules
  linked together either in the form of
• Amylose, which is made up of largely linear
  molecules.
• Amylopectin, whose molecules are highly branched.

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Starch Characteristics

• Starches have the capacity to go through the
  processes of
• Gelatinization The increase in volume,
  viscosity, and translucency of starch granules
  when they are heated in a liquid.
• Gel formation
• Retrogradation
• Dextrinization

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Starch Characteristics

• Gelatinization is dependent on a number of
  factors, including
• Amount of water
• Temperature
• Timing
• Stirring

• and the presence of
• Acid
• Sugar
• Fat
• Protein

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Starch Characteristics

• Gel formation-requirements
• Gelatinization
• Amylose
• Cooling

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Starch Characteristics

• Retrogradation The seepage of water out of an
  aging gel due to the contraction of the gel
• Dextrinization The breakdown of starch molecules
  to smaller, sweeter-tasting dextrin molecules in
  the presence of dry heat.

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Starch Characteristics

• Modified Starches
• For food industry use
• Crosslinked starch
• Oxidized starch
• Instant or pregelatinized starch

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Starch Characteristics

• Crosslinked starch, one of the more commonly used
  modified starches, has been treated chemically to
  link the starch molecules together with
  crossbridges.
• Crosslinking makes a starch more heat resistant.

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Sauces

• The major sauces used in food preparation are
• Thickened sauces, including
• Cheese sauce
• White sauce
• Some gravies

• Unthickened sauces, including
• Other gravies
• Hollandaise
• Butter
• Fruit
• Barbecue
• Tartar
• Tomato sauces

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Sauces-thickeners

• Roux A thickener made by cooking equal parts of
  flour and fat.
• There are three types of roux that serve as the
  foundation in making thickened sauces
• White
• Blond
• Brown

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Sauces-thickeners

• Beurre manié (pronounced burr mahn-YAY) A
  thickener that is a soft paste made from equal
  parts of soft butter and flour blended together.

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Sauces-thickeners

• Slurry A thickener made by combining starch and
  a cool liquid.

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No lumps

• Lump-free sauces
• Fat and flour thoroughly mixed before adding
  liquid
• Small amount of starch mixed with cold water
  before adding
• Sugar

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Sauces

• Gravy is made from the juices or drippings
  remaining in the pan after meat or poultry is
  cooked.
• The drippings can be served thickened and with
  added seasonings or unthickened.
• Au jus Served with its own natural juices a
  term usually used in reference to roasts.

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Sauces

• Deglaze Adding liquid to pan drippings and
  simmering/stirring to dissolve and loosen
  cooked-on particles sticking to the bottom of the
  pan.
• Reduction To simmer or boil a liquid until the
  volume is reduced through evaporation, leaving a
  thicker, more concentrated, flavorful mass.

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Storage of Starches and Sauces

• The quality of dry starches deteriorates with
  improper storage.

• Thickened sauces should also be prepared, served,
  and stored with caution.