Q1. The temperature range required to start gelatinization of wheat is _______.

1. 30˚C- 40˚C
2. 40˚C- 50˚C
3. 50˚C- 60˚C
4. 60˚C- 70˚C

ANSWER – D. 60˚C- 70˚C

• Explanation: 60-70°C is necessary to begin gelatinization, while 90°C is required to finish gelatinization. Continued heating, on the other hand, results in more free amylose. At this point, agitation may disrupt granules and cause a stringy texture. Making ragi kali or ragi balls is a great example of this phenomenon in action.

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Q2. Factors that affect the strength of starch gel include ______.

1. Acidity
2. Dry heat
3. Size of starch molecules
4. All of the above

ANSWER: D. All of the above

• Explanation: When powerful hydrochloric acid is added to a starch gel, it causes hydrolysis and the gel to liquefy. Because citric acid is weak, it takes a long time to hydrolyze. Browning of starch, dextrinization, and loss of gel strength occurs when the starch gel is heated dry. When compared to smaller granules like corn, which require a higher temperature, larger granules like potato starch will gelatinize at a lower temperature (55 C).

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Q3. Modified starches are insoluble in?

1. Cold water
2. Ether
3. Chloroform
4. All of the above

ANSWER: D. All of the above

• Explanation – Modified starches are stable carbohydrate polymers. They are tasteless and odorless white or off-white powders, flakes, and amorphous or coarse particles. Cold water, alcohol, ether, and chloroform are insoluble in them. The granules normally begin to expand at 45 to 80 degrees Celsius when heated in water and gelatinize completely at higher temperatures. In cold water, pre-gelatinized starches hydrate.

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Q4. The activity of the _____ enzyme is probably responsible for the sticky consistency after cooking.

1. Alpha-amylase
2. Phenolases
3. Peroxidase
4. Lipases

ANSWER:  A. Alpha-amylase

• Explanation – Amylases, proteases, lipases, oxidases, peroxidases, and phenolases are all found in rice. Rice’s oxidase activity remains stable after storage, but its amylase, lipase, and peroxidase activity declines. The sticky consistency of cooked rice is most likely due to the action of alpha-amylase in fresh rice. During storage, this enzyme becomes inactive, allowing cooked grains to easily separate.

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Q5. The endosperm of wheat is surrounded by one or more layers of cells known as?

1. Seed coat
2. Bran
3. Embryo
4. Aleurone

ANSWER: D. Aleurone

• Explanation – The endosperm is surrounded by one or more layers of cells known as aleurone, the sixth of which contains the protease enzyme, which softens flour proteins and, as a result, doughs. Aleurone is a single layer of thickly coated cubicle cells that make up 7% of the grain weight in wheat. About 20% of each protein, lipid, and mineral is found in the cells.

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