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STARCH PROPERTIES AND REACTIONS

Quiz by Alma Gabarda

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6 questions
Show answers
  • 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

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