Quiz 1

• What are cereals and starches primarily composed of?

  Carbohydrates from grains
• What are starches made up of?

  Long chains of glucose molecules
• What are common sources of manufactured food starch?

  Corn, potato, tapioca
• What is corn starch derived from?

  Corn
• What is the definition of native starch?

  Starches as originally derived from plants
• What are modified starches?

  Starches altered to change properties
• How is purified starch separated from grains?

  By wet milling process
• What are common cereal grains?

  Rice, corn, wheat, oats, rye
• What is the nutritional composition of starch?

  91.5g carbohydrates, 7.8% water
• What is the nutritional composition of flour?

  73.7g carbohydrates, 12.6g protein
• What is the nutritional composition of rice?

  81.3g carbohydrates, 7.6g protein
• Where is starch stored in plant cells?

  In leucoplasts
• What are alimentary pastes made from?

  Semolina flour
• What is the quality of rice dependent on?

  Variety, storage, grain size, cleanliness
• What types of rice are considered staple food?

  White rice, red rice, brown rice
• What is glutinous rice used for?

  Making native delicacies like bibingka
• What are some varieties of rice?

  C-4, dinurado, intan, R36, sinandomeng
• What is corn classified as?

  Third most widely used cereal
• What are the types of flour?

  All-purpose, cake, bread, rice flour
• What is the purpose of properly cooking starchy products?

  To achieve smooth, lump-free consistency
• What is the effect of gelatinization on starch?

  Starch becomes viscous and translucent
• What happens during gelatinization?

  Starch granules absorb water and swell
• How do starch granules differ in size?

  Bigger granules gelatinize faster
• How do cereal starches compare to root starches?

  Cereal starches are cloudier than root starches
• What happens when gelatinized starch is stirred?

  The gelatin result is weakened
• What effect does sugar have on gelatinization?

  Delays gelatinization and softens gel
• How does acid affect gelatinization?

  Delays gelatinization and softens gel
• What is the effect of fats on starch viscosity?

  Lower the maximum viscosity temperature
• What happens with rapid heating of starchy paste?

  Results in greater viscosity
• What is syneresis?

  Separation of water from starchy paste
• What is retrogradation in starch?

  Molecular rearrangement into a crystal mass
• What happens when starch is cooked on dry heat?

  Breakdown into smaller fragments called dextrins
• What is the objective of properly cooking cereal products?

  To improve flavor, color, and digestibility
• What is the moist-heat method in cooking?

  Dependent on the presence of water
• What is the dry-heat method in cooking?

  Uses heat alone to break down particles
• What is the effect of adding sugar to a starch-water solution?

  Delays gelatinization and softens gel
• What is the effect of adding acid to a starch-water solution?

  Delays gelatinization and results in a softer gel
• What is the effect of fats on starch viscosity?

  Lower the maximum viscosity temperature