Carbohydrates and Starches Quiz

Starches can be defined as _____.

• monosaccharides

• disaccharides

• indigestible saccharides

• polymers of sugars

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

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.

Cellulose is indigestible but necessary for _____.

• aiding in elimination

• feeling full

• holding food together while cooking

• preventing stomach cancer

How many kilocalories per gram are provided by complex carbohydrates?

• 4.

• 6.

• 9.

• Varies with the food product.

Line-spread sheets are used to test _____.

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

Starches with a branched structure are called _____.