Chapters 8-9 Food Science

The leakage of liquid from a gel or paste as in ketchup and mustard is called _____.

• gelatinization

• retrogradation

• syneresis

• viscosity

Syneresis is more likely to occur _____. 

• when a starch mixture is cooled too rapidly

• when there is a high level of amylopectin

• when there is extreme retrogradation

• when there is little or no retrogradation

The ability of some starch-water mixtures to thicken as they cool is called _____.

• gelatinization

• retrogradation

• syneresis

• viscosity

Tags

NGSS.MS-PS1-4

NGSS.MS-PS3-4

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

• gelatinization

• retrogradation

• 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 proportion of amylose and amylopectin molecules.

• The serving temperature.

Through photosynthesis, plants _____.

• convert starch to sugar

• convert radiant energy to chemical energy

• turn water into fructose

• All of the above

Tags

NGSS.MS-LS1-6

NGSS.MS-LS2-3

Carbohydrates add taste and texture to many food products.

• True

• False

The leakage of liquid from a gel or paste as in ketchup and mustard is called _____.

• gelatinization

• retrogradation

• syneresis

• viscosity

Starches with a branched structure are called _____.

• amylopectin

• granules

• polymers

• polysaccharides

Another name for fiber is _____. 

• amylose

• cellulose

• gums

• pectins