cereals and starch

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

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

• Native starch

• Modified starch

• Purified starch

• Rice starch

What classification of starch that have been altered physically or chemically?

• Modified starch

• Native or natural starch

• Processed starch

• Purified starch

What is the plant source for tapioca?

• cassava

• Corn

• Potato

• Rice

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

• Cereal grains

• legumes

• Roots

• Tubers

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

• Amylopectin

• Amylose

• Modified

• Tapioca

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

• Modified starch

• Native starch

• Potato starch

• Purified starch

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

• Modified starch

• Native starch

• Potato starch

• Purified starch

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

• Cassava

• Cereals

• Corn

• Potato

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