QUIZ 3 - CARBOHYDRATES

Sugar help stabilize foam in creaming process.

• True

• False

Sugar alcohol occurs naturally in food and vegetables.

• True

• False

As the temperature of water rise, the amount of sugar capable of being dissolved in given amount of water decrease.

• True

• False

Glucose, fructose, galactose, lactose and maltose are reducing sugar.

• True

• False

Crystalline candies are easy to bite and lack an organized because of their very high concentration.

• True

• False

Taffy can still be pulled and twisted when it is cool enough to be held without burning the hands.

• True

• False

The increasing amount of acid in sugar-starch mixtures causes a decrease in the viscosity and a higher gelatinization temperature.

• True

• False

Starches lacking amylose do not form gels in the concentrations normally used in making food products.

• True

• False

Sugar not only causes the gel to be tenderer, but is also decrease its translucence.

• True

• False

Dextrinization is a chemical breakdown of starch molecules resulting from intensive dry heating.

• True

• False