STARCH PROPERTIES AND REACTIONS
Quiz by Alma Gabarda
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- Q1
What do you call a long chain-like molecule, sometimes called the linear fraction, and is produced by linking together 500 to 2, 000 glucose molecules. This structure contributes gelling characteristics to cooked and cooled starch mixtures. Agel is rigid to a certain degree and holds a shape when molded.
AMYLOPECTIN
AMYLOSE
30s - Q2
It is a highly branched, bushy type of structure. Cohesion or thickening properties are contributed when a starch mixture is cooked in the presence of water, but this fraction does not produce a gel.
AMYLOSE
AMYLOPECTIN
30s - Q3
It is the process of forming dextrin. Dextrins – are partially hydrolyzed starches that are prepared by dry roasting
DEXTRINIZATION
SYNERESIS
VISCOSITY
GELATINIZATION
30s - Q4
The resistance to flow; increase in thickness or consistency.When the newly gelatinized starch is stirred, more swollen granules break and more starch molecules spill causing increase in thickness.
GELATINIZATION
VISCOSITY
DEXTRINIZATION
RETROGRADATION
30s - Q5
The oozing of liquid from a rigid gel; sometimes called weeping.
RETROGRADATION
DEXTRINIZATION
GELATINIZATION
SYNERESIS
30s - Q6
The sum of changes that occur in the first stages of heating starch granules in a moist environment which includes swelling of granules water is absorbed and disruption of the organized granule structure.
SYNERESIS
DEXTRINIZATION
RETROGRADATION
GELATINIZATION
30s