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Questions and Answers
What is the process called when starch granules swell and hydrate when heated in the presence of water?
What is the process called when starch granules swell and hydrate when heated in the presence of water?
Which of the following is the process where gelatinized starch reforms into a more ordered structure upon cooling?
Which of the following is the process where gelatinized starch reforms into a more ordered structure upon cooling?
What is the breakdown of starch into dextrins, resulting in a sweet taste and brown color when heated, called?
What is the breakdown of starch into dextrins, resulting in a sweet taste and brown color when heated, called?
What process occurs when starch is heated in the presence of water and forms a gel upon rapid cooling?
What process occurs when starch is heated in the presence of water and forms a gel upon rapid cooling?
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Which process involves the browning and breakdown of sugars in the presence of heat, resulting in a characteristic flavor and color?
Which process involves the browning and breakdown of sugars in the presence of heat, resulting in a characteristic flavor and color?
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What is the reaction that occurs between amino acids and reducing sugars in the presence of heat?
What is the reaction that occurs between amino acids and reducing sugars in the presence of heat?
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What is the process by which starch granules swell and lose their crystalline structure when heated in the presence of water?
What is the process by which starch granules swell and lose their crystalline structure when heated in the presence of water?
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What is the term used to describe the re-association of starch molecules after gelatinization, leading to the formation of a rigid, insoluble gel?
What is the term used to describe the re-association of starch molecules after gelatinization, leading to the formation of a rigid, insoluble gel?
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What is the term used to describe the breakdown of starch into smaller molecules, resulting in a sweeter taste?
What is the term used to describe the breakdown of starch into smaller molecules, resulting in a sweeter taste?
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Which process occurs when a starch gel is rapidly cooled, resulting in the formation of a rigid, opaque gel?
Which process occurs when a starch gel is rapidly cooled, resulting in the formation of a rigid, opaque gel?
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What is the process by which sugars undergo a series of reactions, resulting in the formation of brown, complex molecules with a distinct aroma?
What is the process by which sugars undergo a series of reactions, resulting in the formation of brown, complex molecules with a distinct aroma?
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Which of the following is an example of a compound formed during caramelization that contributes to the characteristic aroma and flavor?
Which of the following is an example of a compound formed during caramelization that contributes to the characteristic aroma and flavor?
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What is the primary reason dextrins cause foods like toast, gravies, and cooked breakfast cereals to taste sweeter?
What is the primary reason dextrins cause foods like toast, gravies, and cooked breakfast cereals to taste sweeter?
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Which of the following is NOT a product formed during the process of caramelization?
Which of the following is NOT a product formed during the process of caramelization?
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At what approximate temperature does the decomposition of sucrose occur, marking the first step in the caramelization process?
At what approximate temperature does the decomposition of sucrose occur, marking the first step in the caramelization process?
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What is the first noticeable change that occurs during the caramelization process?
What is the first noticeable change that occurs during the caramelization process?
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Which of the following food products is NOT an example where caramelization is used to impart color and flavor?
Which of the following food products is NOT an example where caramelization is used to impart color and flavor?
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Which of the following best describes the process of dextrinization?
Which of the following best describes the process of dextrinization?
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