Starch

Forms a highly branched, bushy type of structure

Contributes to the cohesion and thickening properties of starch

Produces gel rigid to a certain degree and holds a shape when molded

Contributes to the gelling characteristics of cooked and cooled starch mixtures (correct)

Root starches (tapioca/cassava, potato, sweet potato, arrowroot) (correct)

Cereal starches (corn, wheat, rice, except waxy varieties)

Tuber starches (yam, taro, jicama)

Legume starches (peas, beans, lentils)

Highly branched, bushy type of structure (correct)

Systematically structured in the granule to form crystalline-like patterns

Forms a gel rigid to a certain degree and holds a shape when molded

Long chainlike molecules, aka linear fractions

<p>Amylopectin</p> Signup and view all the answers

<p>Systematically structured in the granule to form crystalline-like patterns</p> Signup and view all the answers