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Quiz: El almidón

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Quiz: El almidón

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About this activity

Conociendo el almidón

Created by

Karina Suárez
Karina Suárez
Ecuador

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Quiz: El almidón
 

Quiz: El almidónOnline version

Conociendo el almidón

by Karina Suárez
1

¿Qué es el almidón?

2

¿Dónde se encuentra principalmente el almidón?

3

¿Qué dos componentes principales componen el almidón?

4

¿Qué prueba se usa para identificar almidón?

5

¿Qué cambia durante la gelatinización del almidón?

6

¿Cuál es la diferencia principal entre amilosa y amilopectina?

7

¿Qué efecto tiene el almidón al hornearse o cocerse?

8

¿Qué enzima es crucial para digerir el almidón en humanos?

9

¿Qué ocurre con el almidón en frío tras cocer y enfriar?

10

¿En qué alimentos es común encontrar almidón?

Explicación

El almidón es un polisacárido formado por glucosa, utilizado por plantas para almacenar energía.

El almidón se acumula en semillas, raíces como papas y granos como maíz.

El almidón está formado por cadenas lineales de amilosa y ramificadas de amilopectina.

El yodo cambia de color azul en presencia de almidón.

Al calentarse, las moléculas de almidón absorben agua y se hinchan.

La amilosa es principalmente lineal; la amilopectina tiene ramificaciones.

La cocción gelatiniza el almidón, espesando mezclas.

La amilasa descompone el almidón en azúcares simples.

El retrogradado de almidón puede hacer más espesa la solución fría.

El almidón es abundante en productos derivados de plantas cerealíferas y tubérculos.

 
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