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Test 3 - Starch

Quiz yourself by thinking what should be in each of the black spaces below before clicking on it to display the answer.
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Question
Answer
show Tree starch, root starch and cereal/grain starch  
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show Sago  
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show tapioca, arrowroot, and potato  
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what are examples of cereal/grain starches?   show
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What are examples of when you use wheat flour vs cornstarch in foods?   show
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show It is a polysaccharide (complex carb)consisting of amylose and amylopectin  
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show amylose  
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show cornstarch because it is only the starch part of the grain. The fat and protein has been removed whereas the protein still exists on wheat flour.  
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show for 1 T of cornstarch, 2T of flour  
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This occurs when starch granules are heated in a liquid   show
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what happens to the bonds during gelatinization?   show
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show instant pudding, instant cereals, instant mashed potatoes  
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What is a fluid starch paste while it is hot and pourable?   show
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show hot gravy, hot pudding mixtures, and hot bechamel  
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show Gel  
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What does gel formation depend on?   show
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show the strong bonds of amylose network trap water and it will increase the rigidity of the starch mass.  
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What is it called when the gel ages and the bonds tighten between the amylose molecules. Then this leads to seepage of water out of the aging gel..?   show
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show syneresis  
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show 1. type of concentration of starch 2. water 3. temperature 4. timing  
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show wheat vs white or how much starch is used can affect the concentration  
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How does the amount of water affect gelatinization?   show
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show most need to reach boiling piont  
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show if prolonged heating occurs after gelatiniziation, it will decrease viscosity, and can ruin what you are making. You need to cook it until it reaches the desired thickness (do not overdo it)!  
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show positive- stirring is necessary at the beginning to prevent lumps negative - continuous or vigorous stirring causes starch granules to rupture and the starch paste will thin (instead of thicken).  
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show pH below 4.0 decreases viscosity of starch paste. If you want to add an acid, it is best to add it at the end of the gelatinization process.  
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show 1. sugar competes with starch for water. 2. It delays the onset of gelatinization 3. increases temperature required for gelatinization  
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Since sugar can affect gelatinization, what starch is commonly used for making gelatinized desserts?   show
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show a brown roux  
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How does dextrinization work? How does it affect the viscosity?   show
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show 1. roux 2. slurry 3. buerre manie 4. dry mix  
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show 1. roux - cooked fat and flour 2. slurry - cold water and starch or flour 3. buerre manie - uncooked butter and flour paste 4. dry mix - cornstarch puddings  
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When is buerre manie used?   show
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Created by: watermelon25