Cereals and Starches

Starches that have been altered physically or chemically to modify one or more of its chemicals/ and/or physical structure.

• Modified starch

• Native starch

• Potato starch

• Purified starch

Classification of starch that refers to the starches as originally derived from its plants.

• Native starch

• Modified starch

• Purified starch

• Rice starch

What is the plant source of tapioca?

• Cassava

• Corn

• Potato

• Rice

Corn, wheat ,rice, grain, sorghum and oats are classified as _________.

• Cereal grains

• Legumes

• Roots

• Tubers

It refers to any grains or starchy pod that is used as food.

• Cassava

• Cereals

• Corn

• Potato

What are the parts of plants that store most starch?

• Roots, leaves and seeds

• Seeds, roots and leaves

• Seeds, roots and tubers

• Tubers, seeds and leaves

One of the molecule of native starch that contributes gelling characteristics to cooked and cooled starch mixtures.

• Amylopectin

• Amylose

• Modified

• Tapioca

Starches that maybe separated from grains and tubers by a process called wet milling.

• Modified starch

• Native starch

• Potato starch

• Purified starch

Native starch molecule that contributes cohesion, viscosity or thickening properties when a starch mixture is cooked in the presence of water.

• Amylopectin

• Amylose

• Modified

• Tapioca

The following are classification of starch except

• Modified

• Native or natural

• Purified

• Cereal