Card 241
Question
What is the most widely used mono and disaccharide in the food industry?
Answer
Glucose, sucrose
Carbohydrates
Discover Carbohydrates: 455 flashcards with questions and answers.
- Subject
- Sciences / Chemistry
- Language of creation
- English
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Cards in this set
Card 242
Question
There are 3 saturated sugar solutions: fructose, glucose, sucrose. List the order in which sugars would crystallize.
Answer
Glucose, sucrose, fructose
Card 243
Question
The interaction of glutenin and gliadin forms a class of proteins called?
Answer
Gluten
Card 244
Question
What is the principal functional protein in kneaded wheat flour?
Answer
Gluten
Card 245
Question
The structure of baked goods is provided by which protein component?
Answer
Gluten
Card 246
Question
What is the main protein complex responsible for bread structure?
Answer
Gluten
Card 247
Question
What is the primary protein complex in wheat flour that is responsible for dough structure and elasticity?
Answer
Gluten
Card 248
Question
What is the main protein in wheat responsible for dough elasticity?
Answer
Gluten (gliadin + glutenin)
Card 249
Question
What is the primary storage protein in wheat responsible for dough elasticity?
Answer
Gluten.
Card 250
Question
What are the 2 component proteins of gluten?
Answer
Glutenin and gliadin
Card 251
Question
What is the simplest carbohydrate?
Answer
Glyceraldehyde
Card 252
Question
What is the scientific name of soybean?
Answer
Glycine max
Card 253
Question
What are the principle proteins in soybeans?
Answer
Glycinin and Beta-conglycinin
Card 254
Question
What type of bond is formed between two monosaccharides in a disaccharide?
Answer
Glycosidic bond
Card 255
Question
What is the specific type of chemical bond that links glucose units together in starch and cellulose?
Answer
Glycosidic Bonds
Card 256
Question
What terpene glycoside extracted from licorice root is a non-nutritive sweetener commonly used as a flavoring?
Answer
Glycyrrhizin
Card 257
Question
What is the difference between hard and soft wheat?
Answer
Hard has a higher protein content (12-15%) and soft has a lower protein content (7-10%).
Card 258
Question
What type of wheat is used to make bread?
Answer
Hard wheat (red, white)
Card 259
Question
What unstable intermediate of monosaccharides mutarotate?
Answer
Hemiacetal
Card 260
Question
What is the most commonly used food ingredient produced enzymatically?
Answer
High Fructose Corn Syrup
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