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301 Home : Course Modules / Carbohydrates / Question 5: Water and Starch

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Water and Starch

In the food industry, food grade starch slurry obtained from a wet milling operation is usually used for the hydrolysis of starch by acids and/or enzymes. The production flow chart is shown as follows:

A starch granule requires energy in the form of heat to open the molecular structure and initiate hydration (e.g. gelatinization). Some solids such as sugar, salts, milk solids, hydrocolloids and gums can compete for available moisture and thus delay starch hydration. Fats can inhibit starch hydration, too.

1. Can you explain why?
 
 

Starch viscosity is dependent on proper hydration of the starch granule and is directly related to heating. Modification of the starch by addition of specific functional groups can strengthen the internal bonds in the granule giving it an increased heat tolerance.

2. Can you explain why?
 
 
 
 
 
 

On the basis of different usages of starch for different foods, usually hydrolysis of starch is used for processing starch. Dextrose Equivalence (DE) is a quantitative measure of the degree of starch polymer hydrolysis. It is a measure of reducing power compared to a dextrose standard of 100. The degree of hydrolysis affects the functional properties of maltodextrins (MD) and corn syrup solids (CSS). The higher the DE, the greater the extend of hydrolysis and the greater changes in functional properties.


  Reactions with Starch,  MD and CSS Dextrose Equivalence
Browning Reaction 
Binding 
Solubility 
Sweetness 
Osmolality 
Viscosity/Bodying Agent 
Freezing Point Depression 
Crystal Growth Inhibition 

(The direction arrow of the chart indicates an increase in the particular function.)


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