STARCH 3

Question 1

are cereals naturally digestible

Answer 1

no

Question 2

what does heating in water soften

Answer 2

hard-outer coating and makes
starchy endosperm digestible

Question 3

what does cooking do to the starch

Answer 3

gelatinizes the starch: heated starch molecules
absorb water and expand
* Improves texture and flavor

Question 4

why should grains be stirred as little as possible

Answer 4

because stirring can rupture starch granules prematurely and create a gummy texture

Question 5

what affects cooking time

Answer 5

any reduction in particle size decreases cooking time, removing bran or hull decreases cooking time
* A more alkaline environment (e.g., hard water)
causes faster cooking
* because increases breakdown of cellulose

Question 6

where can whole grains vs grains without a germ be stored

Answer 6

grains without germ can be stored in a cool, dry area; whole grains should be stored in the fridge

Slows rancidity
Cooked grains can be frozen for future use

Question 7

whats the biggest contributor to gran deterioration

Answer 7

moisture

Question 8

what are pastas made from and why

Answer 8

semolina— a flour derived from
durum wheat
because protein content makes it best to withstand
mechanical stress of kneading and heat

often enriched with b vitamins

Question 9

what contributes to pastas rich golden color

Answer 9

carotenoids of semolina

Question 10

what are egg noodles

Answer 10

• Egg noodles: 5.5% by weight eggs

Question 11

what are asian noodles

Answer 11

made from flours other than semolina, rarely contain eggs

Question 12

whats couscous

Answer 12

made from semolina that has been cooked,
dried, and pulverized into small particles

Question 13

how are instant ramen noodles made

Answer 13

have been dehydrated, makes
them porous and more rapidly absorb water

Question 14

how is fresh, cooked, and dried pasta stored

Answer 14

• Dried: tightly wrapped, stored in cool, dry place
• Fresh: refrigerated or frozen
• Cooked: refrigerated