Quiz on Carbohydrates: Gelatinisation

What is the main carbohydrate involved in the process of gelatinisation?

• Fat

• Starch

• Fiber

• Protein

At what temperature do starch granules begin to swell and absorb liquid?

• 30°C

• 96°C

• 60°C

• 85°C

What happens to starch granules at around 85°C?

• They shrink

• They evaporate

• They dissolve completely

• They absorb a large amount of water and burst

What effect does sugar have on the gelatinisation process?

• It completely stops the process

• It slows down the process

• It has no effect

• It speeds up the process

At what temperature is gelatinisation considered complete?

• 85°C

• 38°C

• 60°C

• 96°C

What is the result of the starch granules bursting?

• The liquid changes color

• The liquid thickens

• The liquid becomes thinner

• The liquid evaporates

What happens to the mixture as it cools after gelatinisation?

• It becomes more liquid

• It thickens and sets

• It loses flavor

• It becomes acidic

What is the difference between gelatinisation and gelation?

• Both involve cooling

• Gelatinisation involves cooling, gelation involves heating

• Gelation involves cooling, gelatinisation involves heating

• Both involve heating

What can completely prevent gelatinisation if present in excess?

• Salt

• Oil

• Sugar

• Water

What is the approximate temperature at which the mixture turns into a gel?

• 38°C

• 60°C

• 96°C

• 85°C