FOOD CHEM starch 2

18問 • 9ヶ月前

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_______ ___ in food means that soluble substances are removed from food by a liquid.

leaches out

A ______ _______ of food when stirred in water" is called a suspension; specifically, this refers to when small particles of food, like uncooked starch grains, are dispersed in water but will eventually settle to the bottom if left undisturbed, meaning they are not truly dissolved but temporarily suspended throughout the liquid.

temporary suspension

_______ are carbohydrates that are used as thickening agents and flavorings in many foods. They are made by breaking down starch, which is found in grains and vegetables.

dextrins

______ is a component of starch that forms a gel when cooked and cooled

amylose

________ is a branched carbohydrate found in many staple foods, including potatoes, wheat, rice, corn, and cassava. It's the main component of starch, making up 75% or more of starch granules

amylopectin

__________ in food is the ability of certain materials to split polarized light into two rays. This property is seen in starch granules, fat crystals, and protein fibers

birefringence

_________ is the process by which dry food absorbs water, which can occur in seeds, wood, and other materials. - is a physical process that causes the food to expand.

imhibition

__________ is a process that occurs when starch granules swell and burst when heated in a

gelatinization

A ___ is a colloidal dispersion of solid particles in a liquid, and is used in many foods to create a smooth and creamy texture. Examples of sols in food: Gravy, Stirred custard, and Thick sauces.

sol

_______food is a flavorful mix of Mediterranean cooking styles influenced by many cultures. It includes dishes like rabbit stew, fish soups, and pastries.

maltese

________ is the process of mechanically moving ingredients together to create a uniform mixture. It's a key step in the food industry for making sauces, purees, and beverages.

agitation

______ is a sugar found in many foods, including malt products, baked goods, and sweet potatoes. It's also used as an additive in processed foods. - is a disaccharide, which means it's made up of two glucose molecules. It's less sweet than table sugar.

maltose

A ___________ (also called a double sugar ) is the sugar formed when two monosaccharides (simple sugars) are joined by glycosidic linkage. Like monosaccharides, disaccharides are soluble in water. Three common examples are sucrose, lactose, and maltose

disaccharide

_______ is the process of turning a liquid into a gel, which is a solid with suspended liquid. Gelation is used in many foods, including jams, jellies, puddings, and ice cream.

gelation

__________ is a process in which starch in food re-crystallizes and changes structure over time. It's a key factor in the staling of bread and other starchy foods

retrogradation

_______ is the process by which baked goods like bread and cakes lose their freshness and become dry and hard. This happens because of chemical and physical changes in the starches in the food.

staling

_____ ________in food can occur when powdered ingredients are added to wet mixtures, or when powders are exposed to moisture. This can happen during storage, transport, or handling.

lump formation

A ______ in cooking is a mixture of equal parts flour and fat that is cooked together until it reaches a desired brownness, used as a base to thicken sauces, soups, stews, and gravies;

roux

biochem

velante · 99問 · 1年前

biochem