FYS part 2

What happens when a starch granule (like that found in potatoes) is heated

•   Water penetrates starch granule

       Competes with starch molecules for hydrogen bonding

        Causes granule to swell and soften

         Some starch escapes granule  If boiling continues

          Amyloplast burst

        Starch disseminates through potato

• it rehydrates by absorbing water and 2) the starches and proteins in the potato break down.

• gets converted into a liquid by breaking the bonds that exist between amino acids.

.  What kind of potatoes make the fluffiest mashed potatoes

• low starch

• high starch

What happens to the consistency of mashed potatoes when you either boil or mash them for too long? 

• fluffy

• mushy

• watery

• hard

True or false

Boiled potatoes develop swollen starch cells. When ruptured during mashing, the cells release starch. If the starch grains are ruptured by aggressive blending/ cutting it releases amylose which creates that 'glue' like sloppy, uneven texture. The more cells that are ruptured, the gummier the mashed potatoes become.

• T

• F

Does starch stain easily

• yes

• no

Are there 2 components of starch

• yes

• no only one

Polysaccharide is

• ·        Branched polymer

•   Polymer composed of Monosaccharides linked together.

• ·        Glucose

  ·        Fructose

• ·        Linear chain glucose monomer units

Monosaccharide is

• A type of protein
• ·        Glucose

  ·        Fructose

• A type of carbohydrate
• A type of vitamin

cellulose

• A type of protein
• A type of lipid
• structural starch

  also how glucose monomers linked together

• A type of nucleic acid

two types of starches are

• Amylose and Glycogen
• Glucose and Fructose
• Sucrose and Lactose
• Amylose and Amylopectin