Gelatinisation of starch – NEA 1

Food and Nutrition GCSE has an Investigation NEA which could be

Investigate the ingredients used to thicken sauces and soups

Look at the Book NEA 1 Food Investigations

This is how I do it:
Think what ingredients are used to thicken sauces and soups and which starch is best for recipes.

White sauce, Tomato sauce or soup, Fruit sauce…

Starchy ingredients thicken sauces when they are heated in liquid.

So test some starches:
Rice starch, cornflour, plain flour, arrowroot, potato flour … you choose.

Create a FAIR TEST. Mix the same amount of starch (10g) with the same amount of water (100ml).

Heat each one in the microwave and look every 20 seconds, stir and remove when it is thick.

Taste and test each one.

Use the Star Profile on the Nutrition Program to show your results:

First list the starches, then choose Descriptors – words to describe the results – thick, creamy, clear, glossy, tasty …

Different starches and gelatinisation
Different starches and gelatinisation
This star profile from Nutrition Program shows tasting results
This star profile shows tasting results

Fill in your tasting results:-

This star from Nutrition Program shows the results
This star shows the results for the starches
This star shows the evaluations of gelatinisation
This star from the Nutrition Program shows the evaluations of gelatinisation
These are the final results of the starch test.
These are the final results of the starch test presented using The Nutrition Program.





Food Science You Can Eat – Powerpoint

Food Science PowerpointCreated for the Food Preparation and Nutrition GCSE 2016

The basics – means I’ve stripped things back to essential information – a quick way to learn!

What do you need to know? Food Science Equipment, Key words for food science

Caramel, Dextrin, Gelatinisation, Enzymic browning, Protein coagulation, Eggs and coagulation, Eggs and foams, Eggs and emulsions, Gluten, Raising agents, Raising agents – chemical, Raising agents – yeast, Raising agents – choux buns, Pastry – shortening and plasticity, Acid denature, Yogurt, Cooking food, Do you know? – a few questions, Useful websites

Available on Ridgwell Press website.