STARCH

What are cereals usually made of?

• Fruits

• Starchy pods or grains

• Vegetables

• Meat

Which of the following are the three most cultivated cereals in the world?

• Rice, Wheat, Barley

• Corn, Oats, Rye

• Rice, Wheat, Corn

• Sorghum, Millet, Quinoa

What is the chief form of stored energy in plants?

• Protein

• Vitamins

• Fat

• Carbohydrate

What is the main component of cereals and tubers?

• Fat

• Vitamins

• Starch

• Protein

Which of the following is a common source of manufactured food starch?

• Rye

• Barley

• Tapioca

• Millet

What is the process in which starch molecules re-associate or bond together in an ordered structure after disruption by gelatinization?

• Dextrinization

• Retrogradation

• Viscosity

• Gelatinization

What is the resistance to flow or increase in thickness or consistency called?

• Gelatinization

• Retrogradation

• Viscosity

• Dextrinization

What is the sum of changes that occur in the first stages of heating starch granules in a moist environment called?

• Gelatinization

• Retrogradation

• Dextrinization

• Viscosity

What is the process of forming dextrin?

• Viscosity

• Dextrinization

• Gelatinization

• Retrogradation

What are noodles and pasta primarily made of?

• Vitamins

• Fat

• Starch

• Protein