I. Different definitions

1. Starch pasting:

Starch is insoluble in water at room temperature, but when the temperature of the water rises above 53 degrees Celsius, dissolution occurs, collapses, and forms a homogeneous, viscous pasty solution. The essence is that the starch granules in the ordered and disordered state of the starch molecules between the hydrogen bonds broken, dispersed in water to form a colloidal solution.

The property of starch to dissolve and split to form a homogeneous pasty solution at high temperatures is known as pasting of starch.

2, the aging of starch:

The aging of starch refers to the aging of starch after pasting at room temperature or below room temperature, it will become opaque or even coagulation and precipitation. Aging is the inverse process of pasting, the essence of which is that during the pasting process, the starch molecules that have been dissolved and swollen are rearranged and combined to form a substance similar to the structure of natural starch.

Two, different factors affecting

Factors affecting the paste:

1, the starch itself: branched starch due to branching, water is easy to penetrate, so it is easy to paste, but they have poor heat resistance, heating excessively after the phenomenon of deslurries. The straight chain starch is more difficult to paste, has a better "cooking resistance", with a certain degree of gel, can produce in the dishes with elasticity, toughness of the gel structure.

2, temperature: the paste of starch must reach its melting point, that is, the paste temperature, a variety of starch paste temperature is different, generally in the water temperature rises to 53 degrees, the physical properties of starch changes significantly.

3, water: the paste of starch requires a certain amount of water, otherwise the paste is not complete. Under normal pressure, it is difficult to paste completely with less than 30% water.

4, acid and alkali value: when the PH value is greater than 10, reduce the acidity will accelerate the paste, add acid can reduce the viscosity of starch, alkali is conducive to starch pasting, for example, boiling rice with a small amount of alkali can be made viscous.

5, *** storage material: high concentration of sugar can reduce the degree of starch paste, lipids can form a complex with starch to reduce the degree of paste.

Factors affecting aging:

1, the type of starch: straight-chain starch is easier to age than branched-chain starch, for example, glutinous rice, sticky corn in the branched chain, not easy to age.

2, water: water content between 30% and 60%, easy to aging phenomenon, water content of less than 10% or higher than 60% of the food, not easy to aging.

3, temperature: the optimal temperature for aging 2-4 degrees, higher than 60 degrees or lower than 20 degrees are not aging.

4, freezing speed: starch solution temperature drop rate has a great impact on aging. Slow cooling, can make the starch molecules have time oriented arrangement, can aggravate the degree of aging, and rapid cooling can reduce the degree of aging.

5, PH value: PH in the range of 5-7, the most easy to aging, in the acidic or alkaline environment below 4, starch is not easy to aging.

6, puffing treatment: grain or starch after high-pressure or puffing treatment, can be stored for a long time without aging. In addition there are inorganic salts and *** storage material, etc. on starch aging also has a certain effect.

Three, the application of different

1, the texture of soft rice than the texture of hard rice for digestion, which shows that the paste of starch can improve the digestion and absorption of food. Secondly, the pasting of starch can also be applied in the process of hanging, sizing and thickening of dishes.

In addition, the production of some foods also uses the principles related to starch pasting. For example, when making vermicelli, you should choose the starch that contains more straight-chain amylose and ages better, such as mung bean starch. And in the production of rice cakes, Lantern, dumplings and other pastries, to choose almost no straight chain starch, not easy to aging, easy to absorb water expansion, easy to paste, have a high viscosity of starch, such as glutinous rice flour, etc..

2, and the aging of starch is mainly applied in the production process of vermicelli, vermicelli, starch only after aging to have a strong toughness, the surface produces a glossy, not easy to break after heating, and the taste of the texture of the strong, so you should choose a high content of straight-chain amylose bean starch as raw materials.

Baidu Encyclopedia - Starch Dextrination

Baidu Encyclopedia - Starch Aging