Direction: Read each statement carefully write Tif the statement is true and F if the statement is false. Write the correct
-n the space provided before each number.
11. Retrogadation is the process in which starch molecules, particularly the amylose fraction, re-associate or bond
together in an ordered structure after disruption by gelatinization; ultimately a crystalline order appears.
12. The type of sugar does not influence the temperature and rate of gelatinization.
13. Enriched cereals are excellent sources of thiamine, niacin, riboflavin, and iron.
14. Amylopectin has a highly branched, bushy type of structure, very different from the long, string-like molecules
of amylose.
15. The root starches of tapioca and potato are lower in amylose content than the cereal starches of corn, wheat,
and rice.
16. The physiological function of noodles and pasta will depend on its starch and other constituents.
17. Dextrins - are partially hydrolyzed starches that are prepared by wet roasting.
18. Prolonged heating of starches with acid will promote hydrolysis
19. The quality characteristics of the starch itself depends upon which role or function it was used.
20.A whole grain cereal is a grain product that has retained the specific nutrients of the whole, unprocessed grain
and contains natural proportions of bran, germ and endosperm.​