WorksheetsCOMPLEX CARBOHYDRATES
Total questions: 15
Worksheet time: 10mins
In starch, how are amylose and amylopectin structurally different?
Amylose is branched, while amylopectin is linear
Amylose is linear, while amylopectin is branched
Both are linear in structure
Both are highly branched
What is the basic structural unit of cellulose?
Glucose
Fructose
Galactose
Maltose
What is dextrin?
polysaccharide extracted from plants
sugar acid that is made from sugar by plants
packet of digestible polysaccharides
polysaccharide formed when bread is toasted
Which enzyme is responsible for breaking down amylose into maltose units during digestion?
Cellulase
Protease
Lipase
Amylase
The function of gums in food is
caramelization
gelling
stabilizer and thickener
pasting
How does retrogradation affect the texture of certain foods?
It makes them more tender
It causes them to become crunchy
It results in a firmer or stiffer consistency
It has no impact on texture
Which complex carbohydrate forms jams and jellies with a spreading consistency?
starch
cellulose (fiber)
gum
pectin
When flour is mixed with a liquid and heated, as in a sauce, the mixture will thicken. This is called_________
Thickening
Caramelization
Gelatinization
Pasting
What type of linkage connects glucose units in cellulose?
Ester bond
Beta-1,4-glycosidic bonds
Alpha-1,4-glycosidic bonds
Peptide bond
How can one prevent or minimize retrogradation in starchy foods?
Cooking at high temperatures
Adding more sugar
Rapid cooling after cooking
Extending cooking time
The temperature at which maximum swelling occurs
swelling point
critical point
gelatinization point
boiling point
What is modified starch?
Starch extracted from genetically modified plants
Starch used exclusively in gluten-free products
Starch produced through enzymatic reaction
Starch that has undergone chemical or physical alterations
Which type of modified starch is often used as a thickening agent in sauces and gravies due to its resistance to breakdown during cooking?
Cross-linked starch
Acetylated starch
Oxidized starch
Hydroxypropylated starch
In retrogradation, what component of food undergoes structural changes?
Proteins
Fats
Sugars
Starches
Which of the following is most likely to experience retrogradation?
Fresh fruits
Boiled pasta
Grilled meat
Raw vegetables
