Lecture 4 Starches

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Total cards: 24•Content version: v3•Public deck•Updated: 8/1/2026

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Front (Question)

What is a starch?

Back (Answer)

A plant polysaccharide stored in roots and seeds of plants and the endosperm of a grain kernel.

Front (Question)

What is another name for starch grains?

Back (Answer)

Granules

Front (Question)

Starch chains contain long-chain ________ polymers and are insoluble in water.

Back (Answer)

Glucose

Front (Question)

True or False. Cooked granules form a temporary suspension when stirred in water.

Back (Answer)

False. Uncooked granules form a temporary suspension when stirred in water.

Front (Question)

Which type of starch cooked or uncooked has irreversible swelling?

Back (Answer)

Cooked starch

Front (Question)

What cereal grains are good sources of starch in the diet?

Back (Answer)

Wheat, corn and rice

Front (Question)

What legumes are good sources of starch in the diet?

Back (Answer)

Soybeans and garbanzo beans

Front (Question)

What fruit is a good source of starch in the diet?

Back (Answer)

Bananas

Front (Question)

The ______ amount of amylose the stronger the gel.

Back (Answer)

greater

#10

Front (Question)

The greater amount of amylopectin content, the _________ the starch paste.

Back (Answer)

More viscous

#11

Front (Question)

What makes up ~ 1/4 of starch?

Back (Answer)

Amylose

#12

Front (Question)

What makes up ~ 3/4 of starch?

Back (Answer)

Amylopectin

#13

Front (Question)

What animal starch is highly branched?

Back (Answer)

Glycogen

#14

Front (Question)

What is the animal storage form of carbohydrates?

Back (Answer)

Glycogen

#15

Front (Question)

Which is true regarding cereal grains. Cereal grains have a stronger gel or are more viscous?

Back (Answer)

Cereal grains have a stronger gel.

#16

Front (Question)

Which is true regarding roots and tubers? Roots and tubers have a stronger gel or are more viscous?

Back (Answer)

More viscous

#17

Front (Question)

If starch composition is 100% amylopectin what cannot form?

Back (Answer)

Gel

#18

Front (Question)

Uncooked starch can demonstrate what formation?

Back (Answer)

The Maltese cross formation

#19

Front (Question)

What is another term for the Maltese cross formation?

Back (Answer)

Birefringence

#20

Front (Question)

Why does Maltese cross formation occur?

Back (Answer)

Uncooked starch is a highly ordered crystalline structure, and light is refracted in two directions.

#21

Front (Question)

What is imbibition?

Back (Answer)

When starch granules take up water and swell as they are exposed to moist heat.

#22

Front (Question)

True or False. Gelatinization occurs in the less dense regions of the start first.

Back (Answer)

True

#23

Front (Question)

What process is known for thickening food systems?

Back (Answer)

Gelatinization

#24

Front (Question)

During gelatinization short chains of ___________ come out of the granules.

Back (Answer)

Amylose