Instructions
This lesson covers the following concepts:
- Starch structure
- Starch gelation (how starch thickens)
- Starch in plants
- Retrogradation
The readings for this lesson are from The Science of Cooking:
- 7.1 (Intro to plants) through 7.3 (types of plant carbohydrate) p. 227 – 232
- 7.5.2 (Changes to Starch during Cooking)
Lecture Videos and Slides
| Videos | Slides |
| 14.1 Starch Part 1 | 14.1 starch |
| 14.2 Starch Part 2 | 14.2 starch part 2 |
| Corn on the Cob | Chef José Andrés reinvents corn on the cob using methylcellulose and agar agar. Methylcellulose and agar agar will behave like starch when it is heated in a water. Agar agar is a mixture polysaccharide agarose and agaropectin and obtained from red algae. Methylcellulose is derived from cellulose.
This is our first example of molecular gastronomy, Molecular Gastronomy is the application of scientific principles to the understanding and improvement of small scale food preparation. |
Post Video Check-In Questions: http://blackboard.richmond.edu/
The questions embedded in the lesson are formative – that is, they test your comprehension and understanding, but they are graded for completion. You can access them here Blackboard under “Check-Ins”.
Worksheets
Recommended by not graded:
Go to Lesson 15
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