Binds batters to meat and vegetables during deep frying.

Responsible for the texture of jams and jellies.

Thickens, stabilizes, and traps flavors and color in food products.

Starches can be defined as _____.

(hint- "many")

Syneresis is more likely to occur _____. (hint- "backwards")

The ability of some starch-water mixtures to thicken as they cool is called what?

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

Which factor does NOT affect the ability of starch to thicken?

Cellulose is indigestible but necessary for _____.

How many kilocalories per gram are provided by complex carbohydrates?

Pectin is _____.

Line-spread sheets are used to test what?

(hint- "flow")

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

Starches with a branched structure are called _____.

Another name for fiber is _____.

(hint- makes plant cells ridged)

Pectins are _____.

The function of gums in food is _____.

Which of the following is a function of complex carbohydrates?

Which of the following factors can reduce a starch’s thickening ability?

For pectin to gel, which of the following compounds must be present?

An uncooked mixture of starch and water is called _____.

Retrogradation is undesirable _____.

Which of the following starches will produce an opaque gel?

The measure of how much light passes through an object is _____.

Athletes should eat a high PROTEIN diet just before competition to provide energy.

The least viscous starch mixture is a "SOL".

The more a person exercises, greater amounts of GLYCOGEN will be stored in the muscles

Starches are selected for commercial use based on their what?

CELLULOSE is a polysaccharide made from b-D-glucose.

The temperature at which maximum swelling occurs is the

GELATINIZATION POINT.

Proteins provide the body with ENERGY.