Effects of Dextrins on Food Taste Quiz

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What is the process called when starch granules swell and hydrate when heated in the presence of water?

Caramelization

Gelatinization (correct)

Dextrinization

Retrogradation

Which of the following is the process where gelatinized starch reforms into a more ordered structure upon cooling?

Retrogradation (correct)

Caramelization

Gel formation

Dextrinization

What is the breakdown of starch into dextrins, resulting in a sweet taste and brown color when heated, called?

Retrogradation

Dextrinization (correct)

Gelatinization

Gel formation

What process occurs when starch is heated in the presence of water and forms a gel upon rapid cooling?

Gel formation Signup and view all the answers

Which process involves the browning and breakdown of sugars in the presence of heat, resulting in a characteristic flavor and color?

Caramelization Signup and view all the answers

What is the reaction that occurs between amino acids and reducing sugars in the presence of heat?

Maillard reaction Signup and view all the answers

What is the process by which starch granules swell and lose their crystalline structure when heated in the presence of water?

Gelatinization Signup and view all the answers

What is the term used to describe the re-association of starch molecules after gelatinization, leading to the formation of a rigid, insoluble gel?

Retrogradation Signup and view all the answers

What is the term used to describe the breakdown of starch into smaller molecules, resulting in a sweeter taste?

Dextrinization Signup and view all the answers

Which process occurs when a starch gel is rapidly cooled, resulting in the formation of a rigid, opaque gel?

Gel formation during rapid cooling Signup and view all the answers

What is the process by which sugars undergo a series of reactions, resulting in the formation of brown, complex molecules with a distinct aroma?

Caramelization Signup and view all the answers

Which of the following is an example of a compound formed during caramelization that contributes to the characteristic aroma and flavor?

Furans Signup and view all the answers

What is the primary reason dextrins cause foods like toast, gravies, and cooked breakfast cereals to taste sweeter?

Dextrins are low-molecular-weight carbohydrates that are more easily perceived as sweet by the taste buds. Signup and view all the answers

Which of the following is NOT a product formed during the process of caramelization?

Maltose Signup and view all the answers

At what approximate temperature does the decomposition of sucrose occur, marking the first step in the caramelization process?

$180^\circ\mathrm{C}$ Signup and view all the answers

What is the first noticeable change that occurs during the caramelization process?

The appearance of aromas coming from the sugar Signup and view all the answers

Which of the following food products is NOT an example where caramelization is used to impart color and flavor?

Bread crust Signup and view all the answers

Which of the following best describes the process of dextrinization?

The hydrolysis of starch into low-molecular-weight carbohydrates called dextrins Signup and view all the answers