Cooking science
Starch pasting
Swollen granules crowd and rupture, releasing polymer into the surrounding water and building viscosity.
What it depends on
-
Starch pasting is governed by starch gelatinisation.
Reasonable evidence
- Evidence type
- controlled experiment
- Confidence
- medium
- Sources
- New insights into gelatinization mechanisms of cereal endosperm starches (Scientific Reports 8:3011) Results and Discussion reputable
-
Starch pasting is governed by starch granule swelling.
Reasonable evidence
- Evidence type
- controlled experiment
- Confidence
- medium
- Sources
- New insights into gelatinization mechanisms of cereal endosperm starches (Scientific Reports 8:3011) Results and Discussion reputable
-
Starch pasting requires water activity.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
What follows it
-
Starch pasting precedes gelation.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Physicochemical Characterization and Properties of Cassava Starch: A Review (Polymers 17(12):1663) 3.4. Pasting authoritative
-
Starch pasting precedes starch retrogradation.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Physicochemical Characterization and Properties of Cassava Starch: A Review (Polymers 17(12):1663) 3.5. Retrogradation authoritative
What you notice
-
Starch pasting increases viscosity.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Applies
- Effect direction raises
How this connects
Read this as a list
- Starch gelatinisation is distinct from starch pasting.
- Starch gelatinisation precedes starch pasting.
- Starch gelatinisation precedes starch retrogradation.
- Starch granule swelling is a special case of starch gelatinisation.
- Starch pasting precedes gelation.
- Starch pasting precedes starch retrogradation.
- Starch retrogradation is distinct from staling.
- Starch retrogradation precedes staling.