The Role of Starch in Cooking and Baking
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Questions and Answers

What is the primary role of starch in baked goods?

  • To provide structure and support
  • To create a crispy crust
  • To enhance the flavor
  • To give bulk to the structure (correct)

    • What happens to the starch molecules when pasta is cooked in boiling water?

  • They break down and dissolve
  • They become rigid and firm
  • They absorb water and swell (correct)
  • They remain unchanged

    • What is the effect of protein structure on the texture of bread?

  • It makes the bread softer and more crumbly
  • It makes the bread chewier and denser (correct)
  • It has no impact on the texture of the bread
  • It makes the bread lighter and airier

    • What type of starches are available for specific uses?

    <p>Modified starches, pre-gelatinized starches, and straightforward extracts of plants</p> Signup and view all the answers

    What is the primary factor contributing to the softness of the crumb of baked bread?

    <p>The starch composition</p> Signup and view all the answers

    What is the characteristic of cornstarch when it cools?

    <p>It thickens further</p> Signup and view all the answers

    What is the main difference between modified starches and pregelatinized starches?

    <p>Their temperature stability</p> Signup and view all the answers

    What is the characteristic of agar agar when reheated?

    <p>It thickens more</p> Signup and view all the answers

    What is the function of gelatin in food products?

    <p>To add texture</p> Signup and view all the answers

    What is the characteristic of waxy maize and waxy rice starches when mixed with cold liquid?

    <p>They dissolve in cold water</p> Signup and view all the answers

    What is the result of extended heat exposure on cornstarch-based products?

    <p>They become thinner</p> Signup and view all the answers

    What is the minimum moisture level required for starch to undergo dextrinization?

    <p>5%–7%</p> Signup and view all the answers

    What is the result of starch gelatinization in the presence of water and heat?

    <p>Breaking down of intermolecular bonds</p> Signup and view all the answers

    What is the purpose of dextrinization in baked goods?

    <p>To produce a golden brown color</p> Signup and view all the answers

    What is the term for the process of breaking down starch polysaccharides into smaller molecules?

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

    What is the role of starch in cooking?

    <p>To act as a thickening agent</p> Signup and view all the answers

    What is the catalyst that can facilitate the dextrinization process?

    <p>Acidic or alkaline catalyst</p> Signup and view all the answers

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