Card 321
Question
The milling of rice involves an additional process compared to other grains called what?
Answer
Polishing
Carbohydrates
Discover Carbohydrates: 455 flashcards with questions and answers.
- Subject
- Sciences / Chemistry
- Language of creation
- English
455 flashcards
No ratings yet
0 views
Add to my sets
Sign in to add this set to your collection. You will return here afterwards.
Cards in this set
Card 322
Question
What can be considered the original puffed cereal?
Answer
Popcorn
Card 323
Question
From which type of starch is a starch sponge made?
Answer
Potato starch, maize starch (cornstarch, or cornflour), and tapioca starch
Card 324
Question
Wheat flour is characterized by a relatively high concentration of what two protein classes?
Answer
Prolamines and glutelins.
Card 325
Question
What limits the possibility of making a rye bread from 100% rye flour?
Answer
Protein is too weak to support the bread structure.
Card 326
Question
What are the products of corn wet milling process?
Answer
Protein, starch , oil and fiber
Card 327
Question
What high-fiber grain is in both Kellogg's Heartwise cereal, as well as in a Proctor & Gamble laxative?
Answer
Psyllium
Card 328
Question
What is semolina?
Answer
Purified middling obtained from durum wheat
Card 329
Question
Which ancient grain experienced a resurgence due to its gluten-free status?
Answer
Quinoa
Card 330
Question
Which grain is botanically classified as a pseudocereal?
Answer
Quinoa.
Card 331
Question
What is the prominent trisaccharide found in beets?
Answer
Raffinose
Card 332
Question
What is the more common name for (alpha-D-galactopyranosyl-(1-6)-alpha-D-glucopyranosyl-(1-2)-beta-D-fructofuranoside?
Answer
Raffinose
Card 333
Question
What is raffinose?
Answer
Raffinose is a trisaccharide composed of galactose, glucose, and fructose
Card 334
Question
Name three free sugars present in soybean.
Answer
Raffinose, Stachyose, Sucrose
Card 335
Question
Which of the following is a major determinant of the fermentation of cellulose in the gut?
Answer
Ratio of lignin to cellulose
Card 336
Question
The Maillard reaction is a reaction between what two specific components in foods?
Answer
Reducing sugar and amino acid
Card 337
Question
What is the process of staling of bread also known as?
Answer
Retrogradation
Card 338
Question
Name the complex process that occurs during the cooling of gelatinized starch, where water is expelled and the product texture becomes firm and often brittle (e.g., in stale bread).
Answer
Retrogradation (or Staling)
Card 339
Question
What is starch retrogradation?
Answer
Retrogradation in food refers to the process where disaggregated starch chains, typically amylose and amylopectin, in gelatinized starch begin to reassociate and form ordered structures, often crystalline, as the food cools
Card 340
Question
What is the reaction of acid-catalyzed combination of two monosaccharide molecules?
Answer
Reversion
How to use this set
Read the preview and check whether the content and answers suit your learning goal. You can add the public set to your sets to study it. Your account shows the available actions.