- Fats with ___________ crystals are desirable because they are harder fats and have a smooth, fine texture.
- In the process of hydrogenation of oils, a conversion of some double bonds to the ____________ configuration may be the result in foods.
- A type of starch molecule that contains branches is called:
- Almost all naturally occurring fats and oils that are used in food exist in the ____________ configuration.
- Solutes decrease the boiling point of water. (T or F)
- Besides pregelatinized starch, what other product is often used in commercial puddings for thickening?
- What type of fat hydrolyzes more slowly than others?
- Polysaccharides can contain several thousands of glucose units linked together to form a molecule. (T or F)
- If butter or margarine is used in a pie crust, ___________ water will be required for the dough.
- When a hydrogen-bond interchange is involved, solubility _____________ with _____________ temperature.
- More than 95% of the fatty substance in food is which of the following?
- Due to water content, which of the following fats has less shortening power?
- A two-phase system, containing an elastic solid with a liquid dispersed phase in a solid continuous phase is referred to as a:
- If using wheat flour in place of corn starch for thickening, approximately how much more flour would be necessary to produce the same viscosity?
- Fats and oils are soluble in water. (T or F)
- Small molecules dissolved in water is referred to as:
- Fatty acids which contain a single carbon-to-carbon double bond are called:
- Fats can exist in different crystalline forms. This phenomenon is known as:
- Colloidal dispersions are often unstable; thus, food scientists must take care to stabilize them. (T or F)
- Which of the following is NOT a factor that affect the flakiness and tenderness of pie crust: