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Questions and Answers
What is the primary function of amylose in starch?
What is the primary function of amylose in 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)
In which type of starch is amylopectin found mostly?
In which type of starch is amylopectin found mostly?
- 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)
What is the structure of amylopectin in starch?
What is the structure of amylopectin in starch?
- 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
What contributes to the cohesion and thickening properties of starch?
What contributes to the cohesion and thickening properties of starch?
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What is the function of starch molecules in the granule structure?
What is the function of starch molecules in the granule structure?
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