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Grains: Gelatinization Quiz

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Grains: Gelatinization Quiz

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Gelatinization & factors

Created by

بيان الحربي
بيان الحربي
Saudi Arabia

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Grains: Gelatinization Quiz
 

Grains: Gelatinization QuizOnline version

Gelatinization & factors

by بيان الحربي
1

What process describes starch granules swelling when heated in a liquid?

2

Which step in gelatinization involves amylose leaving the granule?

3

Name a key factor that decreases starch gel viscosity when present.

4

What happens if you stir gelatinizing starch too much?

5

What is the effect of heating beyond gelatinization temperature?

Feedback

Gelatinization is the swelling of starch granules in heat-liquids.

Step 3 is when amylose exits the granule and bonds with water.

Acidic conditions weaken starch thickening.

Over-stirring can rupture granules and reduce viscosity.

Overheating reduces viscosity after gel formation.

 
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