2100 Flashcards
1
Q
Which starch is most likely to reassociate
A
Amylose
2
Q
What is gelatinization impacted by (6 things)
A
Stirring, acid, enzymes, fat, sugar, temp
3
Q
The difference between flour and cornstarch?
A
Flour has proteins, cornstarch does NOT
4
Q
What is pregelatinized starch?
A
Dried gelatinized starch
5
Q
Parts of a grain (3) .
A
Endosperm, Bran, Germ
6
Q
Endosperm is high in
A
Starch, protein
7
Q
Bran is high in
A
protein fiber mircos
8
Q
Germ is high in
A
fat
9
Q
Type of flour used for cake?
A
Low protein aka soft flour
10
Q
What does brown rice have
A
bran
11
Q
Pasta is made from…
A
Semolina from durum wheat
12
Q
What is the main dietary lipid
A
Triacyglyerides
13
Q
What is plasticity
A
The ability of fats to hold their shape and be molded. liquid and solid
14
Q
Top oils
A
Soy and palm
15
Q
Tropical oils
A
Coconut oil, usually solid
