Why do we have to process raw starchy foods with heat? What is gofio?

Gelatinisation: Transforming Starch Granules

Starch granules in their native form have limited functionality. Heat treatment, typically by cooking or baking, causes the starch granules to absorb water and swell. Heat treatment causes the starch granules to break down and release starch molecules. This process is called gelatinisation. Gelatinised starch forms a thick, cohesive mass that contributes to the desired texture and consistency of many foods.

Gels or thermally processed starch granules.

Thickening and Binding with Heat-Treated Starch

Heat-treated starches, especially those that have undergone gelatinisation, are excellent thickeners and binders. When added to sauces, soups and gravies, heat-treated starch absorbs liquid and thickens the mixture, creating a smoother and more cohesive texture.

Baking Magic: Starch's Role in Structure Formation

In baking, heat treatment of starch is crucial for structure formation. When starch in flour is exposed to heat in the presence of water, it absorbs moisture, swells and forms a network of interconnected molecules. This network contributes to the structure and texture of baked goods such as bread, cakes and pastries.

Bread dough and thermal processing of starch.

Flavour Alchemy: Heat Treatment and Flavour Development

Heat treatment can also cause flavour development in starchy foods. The Maillard reaction, a chemical reaction between amino acids and reducing sugars, takes place during the baking and cooking process, resulting in the development of rich and complex flavours.

Enhanced Digestibility through Heat Treatment

Cooking or heat treatment can improve the digestibility of starch. The gelatinization process makes starch more accessible to digestive enzymes in the human body, making it easier for the glucose molecules to be broken down and absorbed during digestion.

Starch in potatoes and thermal processing.

Safety and Sanitization: Heat Treatment for Starch-Based Foods

Heat treatment is essential to eliminate any potentially harmful micro-organisms or toxic substances present in raw starch-based products. Cooking starch-based foods ensures their safety for consumption.

In conclusion, heat treatment helps transform raw starch into functional ingredients with desirable properties (thickening, binding and gelling), making them more palatable, safe and versatile for various culinary applications.

And what is gofio?

Gofio is flour obtained by grinding roasted grains such as corn, wheat, chickpeas, oats and barley. Since the grains are already heat-treated, the flour can be used in dishes without cooking.

Try Viva la Gaia!

At Viva la Gaia, we have prepared oat and corn gofio for you. Try it! Try one of our recipes for quick preparation of healthy and nutritious dishes.