starch is a type of
starch is produced by .
starch contrasts with
starch has subunit of .
what is accelerated by freezing
retrogradation and syneresis.
what is the absorption of water and swelling, increasing viscosity, translucency and leaching of amylose?
what is further leaching of amylose from the granule and implosion of granule?
what is complete loss of granular structure after prolonged heating.
the more pasting the lower.
if further heating of gelatinized starch is pasting, what is cooling after gelation?
during gelation, energy is loss during cooling, which promotes H bonding between what molecules?
As more amylose forms H bond, gelatinized starch solution is transformed into .
more amylose creates a more .
less amylose creates a .
what is the breaking and reformation of H bond in gel that leaves crystals, resulting in a more orderly arrangement of amylose molecules
what is the release of free water due to rearrangement of amylose and where the water is squeezed out of the gel and become exposed
syneresis / weeping.
What are three types of modified starches
- Cross linking
What is a thin-boiling or acid-thinned starch
What type of starch is able to withstand long heating time and high shear (spaghetti sauce or pie filling
when using acid for gelatinization, starch must gelatinize _______ acid is added!
what are the options to make lump free solution
- disperse dry starch with melted fat
- blend dry starch w/ sugar
- mix dry starch with cold water and make slurry