NU FS374 Final: Starch Review
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Department
Nutrition and Food Sciences
Course
NU FS374
Professor
Mirko Betti
Semester
Winter

Description
stanch Finals Prep l. Starch is a sugan. It is a polymer of a-glo- 2. Stach mels awa nau. themsdul A intocamPlex netuor ks lu this prevents am낭lao, ¢rom break- ing down thu stanch, n terms of, digesta bily this means the stau ch is resistant. The, stanch mcls form 9omwas, which Pack are blockluts. Thune blo kats hawecnt"talline amorphw, rear-ens. Crystaline is discribed above. Amorphous region is similar but not so tightly packed. Nhen atack sth ornorphow regwor, if is more 3, Starch Solubility: Native sta ch MCL au. Solasaluu in watw Houwouar、natiuu Starch ana nuns are neth lua- ble in usatu b/e of thuir tiantly Packad struc tune. ThL watu mel cannot th struct- Hea ting the. Stanch cauaes gelatenizatisn 2 the water is alute to ha chau Hu arnerPwus region cauam aranuaa swelling. Thiwhore, heating allows na tuu stanch ga rules to Besides gamuuke Swelling , ryota inc5eonsib casL melting leaching is aloo resonsible When the Product cools this leads to retrou dation , In shor + this is just the re-formation of Hu bar, ds +h a t e bo ken during heating but less rder ..m… a r .. Gelati ni zation .. aualal,ility of stanch For anYu.ane hudolysis and retro- 4. Corn sump is a hutdro lized com stwch Product. It is uaed in mary products because ;t is mueh eheaper than other suga of Corn sy…n: High Fructose corn supup (707, ) lpMediern FCS (SO ) Low FCS (30 y. ) are tru amount of qucose converted Auctose. Corn srup ns glucose &fructose in different proportions This product is natrual & fits a clean lalu. HF℃S (ie, Glucose/ Fructose) hao a high% cenk stanch Finals Prep l . Starch is a sugan . It is a polymer of a - glo- 2. Stach mels awa nau . themsdul A intocamPlex netuor ks lu this prevents am 낭 lao , ¢ rom break- ing down thu stanch , n terms of , digesta bily this means the stau ch is resistant . The , stanch mcls form 9omwas , which Pack are blockluts . Thune blo kats hawecnt " talline amorphw , rear - ens . Crystaline is discribed above . Amorphous region is similar but not so tightly packed . Nhen atack sth ornorphow regwor , if is more 3 , Starch Solubility : Native sta ch MCL au . Solasaluu in watw Houwouar 、 natiuu Starch ana nuns are neth lua- ble in usatu b / e of thuir tiantly Packad struc tune . ThL watu mel cannot th struct- Hea ting the . Stanch cauaes gelatenizatisn 2 the water is alute to ha chau Hu arnerPwus region cauam aranuaa swelling . Thiwhore , heating allows na tuu stanch ga rules to Besides gamuuke Swelling , ryota inc5eonsib casL melting leaching is aloo resonsible When the Product cools this leads to retrou dation , In shor + this is just the re - formation of Hu bar , ds + h a t e bo ken during heating but less rder ..m … a r .. Gelati ni zation .. aualal , ility of stanch For anYu.ane hudolysis and retro- 4. Corn sump is a hutdro lized com stwch Product . It is uaed in mary products because ; t is mueh eheaper than other suga of Corn sy … n : High Fructose corn supup ( 707 , ) lpMediern FCS ( SO ) Low FCS ( 30 y . ) are tru amount of qucose converted Auctose . Corn srup ns glucose & fructose in different proportions This product is natrual & fits a clean lalu . HF ℃ S ( ie , Glucose / Fructose ) hao a high % cenkindex because stanch exsists in mon
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