CHAPTER 10: STARCH

Question 1

biggest starch

Answer 1

potato

Question 2

smallest starch

Answer 2

rice

Question 3

fractions of starch molecules

Answer 3

amylose and amylopectin

Question 4

starch is made up of ______

Answer 4

glucose units

Question 5

series of steps that is dependent on water and heat resulting in a viscous and thickened starch products

Answer 5

gelatinization

Question 6

more soluble in h2o; ability to thicken, gel, and retrogradate

Answer 6

amylose

Question 7

branched; larger molecule; thickens more but does not gel; less soluble in h2o

Answer 7

amylopectin

Question 8

t/f: cereal gelatnizes at lower temp than root starch

Answer 8

false, root starch gelatinizes at lower temp than cereal

Question 9

t/f: agitation or stirring causes stronger gel

Answer 9

false, it causes weaker gel

Question 10

t/f: acids delay gelatinization and results in softer gel

Answer 10

true

Question 11

t/f: fats lower gelatinization temperature

Answer 11

true

Question 12

t/f: milk and eggs decreases firmness of the gel

Answer 12

false, it increases

Question 13

setting of sol into a solidified mass

Answer 13

gelation

Question 14

process which causes drying and hardening of cooked starches

Answer 14

retrogradation

Question 15

starch with higher _____ content readily gels

Answer 15

amylose

Question 16

more _____, more thickening property

Answer 16

amylopectin

Question 17

t/f: sugar and acid decreases thickening

Answer 17

true

Question 18

as cooled gel ages, some water weeps from the network

Answer 18

synerisis

Question 19

t/f: dextrin is water soluble

Answer 19

true

Question 20

proportion of starch and water: 1:1

Answer 20

thin sauce

Question 21

proportion of starch and water: 2:1

Answer 21

thick sauce

Question 22

proportion of starch and water: 3:1

Answer 22

tender delicate gel

Question 23

proportion of starch and water: 4:1

Answer 23

rigid, firm gel

Question 24

sauce and gravies, starch to water proportion?

Answer 24

3:1

Question 25

gelatinization point

Answer 25

90 celcius

Question 26

t/f: noodles and pasta made with rice, soft wheat, soy bean, cassava and other root crop do not hold their shapes well when cooked

Answer 26

true

Question 27

egg noodles made from flour and duck’s egg, salt, and soda

Answer 27

pancit canton

Question 28

long, thin, round, translucent noodles made from mung bean and cassava starch

Answer 28

sotanghon

Question 29

made from rice and corn flour, dough is extruded then boiled

Answer 29

bihon

Question 30

flat yellowish noodles made from wheat flour, lye, and salt

Answer 30

miki

Question 31

formed under alkaline conditions, usually in combination with either acetic anhydride or succinic anhydride

Answer 31

crosslinked starches

Question 32

starch + na-tripolyphosphate or othe phosphates, reduce syneresis

Answer 32

esterified starched

Question 33

____ has the least thickening ability

Answer 33

wheat

Question 34

starches that are generally higher in _____ content forms a tender, opaque, cloudy gel

Answer 34

amylose

Question 35

starches that are generally higher in _____ forms a firmer, clear gel or paste

Answer 35

amylopectin