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Starch is the base for a wide and flexible range of extremely important food ingredients. As a major natural constituent of cereals and tuber crops, it greatly influences the processing, physical, chemical and nutritional properties of these foods. As an ingredient in its own right it is widely used to tailor the properties and quality of a range of manufactured and processed foods. Its own properties are influenced not only by the crop species and varieties from which it is derived, but also by post-extraction modification through a range of treatments.
Written by an international expert, this handbook provides practical guidance on starches as raw materials, for use by food technologists and other industrialists. Taking a strong practical stance, and containing the type of information that a practising food technologist is likely to need on a day-to-day basis, it describes what starch is and explains how basic starch materials are made. It then looks at how starch can be treated to modify its properties, describes how these properties can be measured, and examines the performance of starches in a range of liquid, semi-moist and hard foods.
Contents
What is starch?
- Nature; formation; granule structure; crystallinity; location in grain and tubers; gelatinisation; re-crystallisation; commercial forms
How basic forms are made
- Dry milling – wheat; maize; rye; barley; rice; oats
- Wet milling and washing – maize; wheat; rice; potato; tapioca; minor starches
How treated forms of starch are made
- Heat treated raw materials
- Chemical modification
How starch is measured
- Overview; composition; granular size and shape; swelling power; solubility indices; gelatinisation temperature; molecular size; paste viscosity and rheology; gel strength; retrogradation
Performance of starch based materials in fluid foods
- Overview; primary considerations for usage; selection for a production process; dry mix; cold processed sauce; recipes cooked in large pans; recipes processed by heat exchanger; recipes for retorting
Performance of starch based materials in semi-moist foods
- Overview; pie and flan fillings; grains and tubers; pasta; noodles; cakes; breads; samosas and spring rolls; cooked meat products
Performance of starch based materials in hard and brittle foods
- Overview; biscuits; breakfast cereals; breadings; breadsticks, crouton and toast; snack foods; confectionery
Hardcover - 140 pages
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