the function of starch granules in plant cells is energy.
the function of starch granules in plant cells is energy.
what is the function of starch granules in plant cells?
energy
starch gelatinization is the most important feature in instant noodles that can enhance water retention during cooking. two key steps in instant noodle processing serve the function to trigger starch gelatinization, which are steaming and oil-frying. starch gelatinization occurs when starch granules swell in water with heat, amyloses leak out of starch granules, which could bind to water and increase the viscosity of gluten matrix. steaming offers an optimal condition for the gelatinization of potato starches. after steaming, rapid oil-frying vaporize the free water, and gelatinization continues until all the free water is dehydrated. during frying, water in noodle strands migrates from central region outwards to replace the surface water that is dehydrated during frying. therefore, a porous sponge structure in the noodle is created due to vaporization. during the migration of water, it carries thermal energy from oil to the surroundings and bound water to offer the heat for finishing starch gelatinization. furthermore, the heat transfer during evaporation protects instant noodles from burning or being overcooked during frying. moreover, as a common additive, guar gum can not only increase the elasticity and viscosity of noodles to enhance the mouthfeel, it can also increase the water binding ability of noodles when cooking in boiling water. hydrocolloids could bind large amounts of water; the more water they bind, the faster heat will transfer to the center of noodles.
instant noodle
starch gelatinization occurs around the same time as when expansion stops and the cake sets or collapses. when starch granules are exposed to heat and water, they swell, leaching out some starch and forming hydrogen bonds with other starch granules. about 96% of the starch granules are gelatinized. starch granules create very strong and rigid gel networks. the starch gel network is interspersed throughout the structure along with the aggregated protein network. the formation of the starch gel may interfere with expanding bubbles, causing them to burst and air to leave the cake. this would result in s collapsed cake.
angel food cake