Denaturation, Coagulation and Gelatinisation Quiz

What are the factors that contribute to denaturation of protein molecules?

• Heat, salts, pH, and mechanical action

• Light, sugar, pressure, and air

• Cold, spices, acidity, and stirring

• Water, oxygen, temperature, and time

What is the result of denaturation of protein molecules?

• Formation of foam

• Formation of gel

• Formation of solid network

• Unfolding of the protein's structure

What follows denaturation of egg white?

• Oxidation

• Coagulation

• Fermentation

• Emulsification

At what temperature do starch granules begin to absorb water?

• 40°C

• 60°C

• 80°C

• 100°C

What happens to starch granules at around 85°C?

• They break down

• The starch molecules swell up so much that they become weak and burst

• They form a solid network

• They stop absorbing more water

What is the result of complete gelatinisation of starch?

• Formation of foam

• Formation of solid network

• Unfolding of the starch's structure

• Formation of gel

Why do sauces need to be stirred continually when heated?

• To reduce cooking time

• To enhance flavor

• To increase thickness

• To prevent burning/lumps forming

What happens to the mixture when the starch gel cools?

• It becomes thinner

• It becomes thicker

• It becomes lumpy

• It becomes transparent

What is the purpose of starch in baked products?

• To increase volume

• To add color

• To absorb moisture

• To reduce calories

Which of the following is a common food starch?

• Barley

• Oats

• Rye

• Rice