Food Scientist's Handbook

Forms the rigid structure of plants.

• amylose

• carbohydrate gum

• cellulose

Binds batters to meat and vegetables during deep frying.

• amylose

• carbohydrate gum

• pectin

Responsible for the texture of jams and jellies.

• carbohydrate gum

• polysaccharides

• pectin

Tags

NGSS.MS-PS1-2

Thickens, stabilizes, and traps flavors and color in food products.

• amylose

• carbohydrate gum

• pectin

Starches can be defined as _____.

(hint- "many")

• monosaccharides

• disaccharides

• polymers of sugars

Tags

NGSS.MS-PS1-1

Syneresis is more likely to occur _____. (hint- "backwards")

• when a starch mixture is cooled too rapidly

• when there is extreme retrogradation

• when there is a high level of amylopectin

Tags

NGSS.MS-PS3-4

NGSS.MS-PS3-5

The ability of some starch-water mixtures to thicken as they cool is called what?

• retrogradation

• gelatinization

• viscosity

Tags

NGSS.MS-PS1-4

The test used by food scientists to measure the resistance to flow of a starch thickened mixture is called _____.

• gelatinization

• syneresis

• viscosity

Which factor does NOT affect the ability of starch to thicken?

• The size of crystals formed from a solution.

• The pH level of the food.

• The serving temperature.

Cellulose is indigestible but necessary for _____.

• feeling full

• helping in elimination of wastes

• preventing stomach cancer