Exam 18: Starches and Sauces

Discuss the structure of a polysaccharide and include why the proportions of the two starch fractions, amylose and amylopectin, are such important contributors to the functionality of the starch What types of starches are high in amylose and which are high in amylopectin?

Viscous, long-bodied, relatively clear pastes with a weak gel upon cooling best describes gelatinization behavior of which of the following starch sources most accurately?

Pregelatinized starches must be heated in the liquid in order for gelation to occur

Oxidized starches

Definition choices: -retrogradation

Which of the following sauces is made with creamed butter, powered sugar, and vanilla or other flavoring?

The best way to prevent retrogradation is to

What are the typical steps in making a gravy, in order?

Ninety-five percent (95%) of the starch in the United States comes from corn

The main difference between a roux and beurre manié is that

Commercially, _____ is most often used to thicken puddings, whereas _____ is preferred in the manufacture of canned and frozen food products

Which of the following factors competes with starch for available water and delays gelatinization?

A roux is a thickener made:

Starch consists of repeating units of:

Describe the gelatinization process that occurs when starches are used as thickeners in food What factors influence gelatinization? What is gel formation? Start with a raw starch and finish with an old gel Be specific with respect to the starch molecules and granules as well as the food product Describe the differences between retrogradation and dextrinization

Complex carbohydrates (polysaccharides) provide _____ calories (kcal) of energy per gram

One characteristic of dextrinization is

It is the varying _____ content causes that texture differences in starch-containing foods

Definition choices: -gelatinization

The mainstays of diets throughout the world are: