Chapter 13 Grain Foods
263
All-purpose fl our is generally the least expensive type
of fl our. Specialty fl ours, such as cake fl our and instant
fl our, are usually higher in price.
Most pasta products, regardless of shape or size, are
low in cost. Fresh-made, gourmet pastas are more expen-
sive. Packaged pasta dishes with special sauces and
seasonings also cost more.
Long grain and short grain rice are the lowest priced
rice products. The convenience of converted or instant
rice adds to the cost. Wild rice and seasoned rice mixes
also carry higher prices.
Storing Cereal Products
Store fl ours, breakfast foods, pasta products, and rice
in tightly covered containers in a cool, dry place. Grain
products stored uncovered will attract dust and insects.
Some may also pick up moisture, which will cause them to
lose their characteristic texture. Breakfast foods will keep
well for two to three months. Brown and wild rice will keep
for six months. White rice and pasta will keep for a year.
See 13-4.
Cooking Starches
Starch is a complex carbohydrate stored in plants.
Cereal grains contain plant cells that are the sources of starch granules. Wheat fl our,
cornstarch, and tapioca are starches commonly used in cooking.
Uses of Starch
Cooks use starches primarily as thickening agents. Mixtures thickened with corn-
starch or tapioca are translucent, whereas mixtures thickened with fl our are opaque.
Therefore, cooks use fl our to thicken gravies and unsweetened sauces. They use corn-
starch and tapioca to thicken puddings and sweet sauces. They also use cornstarch and
tapioca to thicken unsweetened sauces in which they want a translucent appearance.
Food Science Principles of Cooking Starches
Starches differ in chemical structure and composition. Thus, different starches
behave differently. Some starch mixtures form gels; others do not. Some starches form
fi rm gels; others form weak gels. Some cooked starch mixtures are clear; some are
semiclear; others are opaque.
Granular starch is completely insoluble (unable to dissolve) in cold water. The granules
need heat to become soluble (able to dissolve). Both dry and moist heat affect starch.
Dry heat causes starch to become slightly soluble and to lose some of its thickening
power. This is why gravy made from browned fl our is thinner than gravy made from
unbrowned fl our. Dry heat also causes color and fl avor changes. The effect of dry heat
Rubbermaid
13-4 Storing cereal products in airtight
containers will keep them fresh and
wholesome.