Effects of Dextrins on Food Taste Quiz
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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?

  • 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?

<p>Gel formation (B)</p> 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?

<p>Caramelization (D)</p> Signup and view all the answers

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

<p>Maillard reaction (A)</p> 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?

<p>Gelatinization (A)</p> 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?

<p>Retrogradation (D)</p> 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?

<p>Dextrinization (C)</p> 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?

<p>Gel formation during rapid cooling (A)</p> 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?

<p>Caramelization (C)</p> 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?

<p>Furans (B)</p> Signup and view all the answers

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

<p>Dextrins are low-molecular-weight carbohydrates that are more easily perceived as sweet by the taste buds. (A)</p> Signup and view all the answers

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

<p>Maltose (A)</p> Signup and view all the answers

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

<p>$180^\circ\mathrm{C}$ (B)</p> Signup and view all the answers

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

<p>The appearance of aromas coming from the sugar (C)</p> 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?

<p>Bread crust (A)</p> Signup and view all the answers

Which of the following best describes the process of dextrinization?

<p>The hydrolysis of starch into low-molecular-weight carbohydrates called dextrins (C)</p> Signup and view all the answers
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