Starches Crossword

polymer of D-glucose; characterized by 1,4- α-glucosidic linkages
polymer of D-glucose; characterized by a 1,6-α- glucosidic linkages in addition to 1,4-α-glucosidic linkages
Plastid in the cytoplasm of plant cells; site of starch storage as granules.
produced commercially from the cassava plant (manioc) and from potatoes (tubers)
physical change caused by being heated with water
chemical change when heated without water
When viewed under polarized filters placed at right angles to each other, raw starch granules reveal a _______
a term used to describe the changes that occur in the starch granule when heating is continued after gelatinization has taken place causing the starch molecules to have a complete loss of granular organization
at temperatures near _____ degrees C some of the granules in starches begin to implode and fragment, a change that reduces viscosity
The ________ nature of sugars causes the sugar to compete w/ the starch for the water causing gelatinization to occur slower
Both fats and milk proteins ______ the temperature at which maximum gelatinization and viscosity occur.
______ depends on availability of free amylose molecules for hydrogen bonding, to form the continuous network
_________ during gelling disrupts hydrogen bonds already formed—and weakens the ensuing gel
Both sugar and acid have a ________ effect on a gel
Separation of the liquid from a gel is called ______
Starch granules are found in the _______ of an individual grain of cereal.
_______ starches are those that are not digested until they enter the large intestine
Unmodified starches tend to be ______ which is why some starches are modified