Chaoter 7

Question 1

What is the purpose of starch in plants

Answer 1

Carbohydrate energy

Question 2

What are significant sources of starch

Answer 2

Potato, rice, wheat

Question 3

Amylose vs amylopectin

Answer 3

Amylose has 20 percent starch content
Amylopectin has 80 percent starch content

Question 4

Amylose vs amylopectin
Which one is more highly crystalline

Answer 4

Amylopectin

Question 5

What’s a better thickening agent
Amylose vs amylopectin

Answer 5

Amylopectin

Question 6

Amylose vs amylopectin
Which one is responsible for retrogradation

Answer 6

Amylose

Question 7

Amylose vs amylopectin
More predominant in native starches

Answer 7

Amylopectin

Question 8

What does native mean in starch

Answer 8

Pure form of starch

Question 9

Why is native starch insoluble in water

Answer 9

Extensive extra molecular bonding

Question 10

How is refrigeration implicated in retrogradation of bread

Answer 10

Staling of bread

Question 11

Why shouldn’t starch be added directly to hot water

Answer 11

The starch will clump , mix with cold water then heat

Question 12

Food examples where starch serves as a big role

Answer 12

Roux for soup

Question 13

Hydrolyzed starch

Answer 13

Corn syrup easier to gel

Question 14

Cross linked starch

Answer 14

Tolerance to heat, clear gel

Question 15

Substituted starch

Answer 15

Prevents pre gelatinization

Question 16

Why is water essential for gelatinization

Answer 16

Water is needed to starch granules to swell

Question 17

What is roux

Answer 17

Equal parts butter and flour. Used to thicken