Starch and Its Behavior Quiz

What process occurs when starch granules start to absorb water and inflate to many times their original size?

• Oxidation

• Fermentation

• Gelatinization

• Hydrolysis

What is responsible for the liquid leached out of starch-thickened sauces or desserts?

• Hydrolysis

• Oxidation

• Retrogradation

• Fermentation

Which type of starch, due to its shape and inability to easily line up with neighbors, retrogrades less?

• Glycogen

• Cellulose

• Amylopectin

• Amylose

What is responsible for the staling of bread as the rebounded starch molecules firm the bread's texture?

• Fermentation

• Retrogradation

• Gelatinization

• Hydrolysis

What allows water molecules to re-establish bonds with the starch molecules, reversing retrogradation?

• Cooling

• Oxidation

• Heating

• Fermentation

What is the process called when starches begin to reform starch-starch hydrogen bonds, firming the texture of the gel?

• Retrogradation

• Fermentation

• Gelatinization

• Hydrolysis

What is the polymer of the sugar glucose that can be put together by the plant into two forms, linear amylose and branched amylopectin?

• Cellulose

• Glycogen

• Starch

• Fructose

What is formed when shear force is applied to the swollen starch granules, causing them to rupture and spill their contents into the solution?

• Suspension

• Emulsion

• Gel

• Foam

What is responsible for the production of thickened sauces such as veloute and gel desserts such as pudding?

• Hydrolysis

• Fermentation

• Retrogradation

• Gelatinization

What is responsible for the weeping out of water from the gel as the starches begin to reform starch-starch hydrogen bonds?

• Hydrolysis

• Retrogradation

• Fermentation

• Gelatinization