starch Flashcards

1
Q

a carbohydrate stored as granules in the leucoplasts of plant cells.

A

starch

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2
Q

Common Source of
Manufactured Food Starch

A
  1. corn
  2. potato
  3. tapioca (cassava)
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3
Q

refers to the starches as
originally derived from its plant source.

A

native/natural starch

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4
Q

are starches that have been
altered physically or chemically, to modify one or more
of its key chemicals and/or physical property.

A

modified starch

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5
Q

may be separated from grains and
tubers by a process called wet milling. This procedure
employs various techniques of grinding, screening, and
centrifuging to separate the starch from fiber, oil, and
protein.

A

purified starch

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6
Q

a long chain-like molecule, sometimes
called the linear fraction, and is produced
by linking together 500 to 2, 000 glucose
molecules.

A

amylose

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7
Q

is rigid to a certain degree and holds
a shape when molded.

A

gel

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8
Q

has a highly branched, bushy type
of structure, very different from the long,
string-like molecules of amylose.

A

amylopectin

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9
Q

The basic building unit for amylose and
amylopectin is called…

A

glucose

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10
Q

are
contributed by amylopectin when a starch
mixture is cooked in the presence of water, but
this fraction does not produce a gel.

A

cohension or thickening properties

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11
Q

In the storage areas of plants, notably
the seeds and roots, molecules of
starch are deposited in tiny, organized
units called…

A

granules

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12
Q

Amylose and amylopectin molecules
are placed together in tightly packed
stratified layers formed around a
central spot in the granule called the…

A

hilum

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13
Q

swelling of
granules as water is absorbed and disruption of
the organized granule structure.

A

gelatinization

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14
Q

thickness or consistency.

A

viscosity

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15
Q

Different Sweeteners Added to
Starch Gel Preparation:

A
  1. honey
  2. molasses
  3. granulated sugar
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16
Q

is the process in which starch molecules,
particularly the amylose fraction, re-associate or bond
together in an ordered structure after disruption by
gelatinization; ultimately a crystalline order appears.

A

retrogradation

17
Q

Oozing of liquid from gel when cut and allowed to stand (e.g. jelly or baked custard). The oozing of liquid from a rigid gel; sometimes called weeping.

A

syneresis

18
Q

It is the process of forming dextrin.Dextrins – are partially hydrolyzed starches that are
prepared by dry roasting. In home kitchens, dextrinization is achieved by toasting flour for polvoron, rice flour for kare-kare sauce, and bread slices for
breakfast.

A

dextrinization

19
Q

Starches undergo…during
cooking or processing and during storage of food
where a chemical reaction in which a molecular
linkage is broken and a molecule of water is utilized.

A

hydrolysis

20
Q

functional properties of starches:

A
  1. Thickening Agent
  2. Binding Agent
  3. Stabilizing Agent
  4. Gelling Agent
  5. Diluent
  6. Moisture-retaining Agent
  7. Coating and Dusting
  8. Coloring
21
Q

starch products:

A
  1. Alimentary Paste
  2. Noodles