What are the two basic types of starches? (1 pt.) Describe the differences between the actual structure of the two types of starches. (1 pt.) Describe what type(s) of bonding occurs in each of the two starches. (2 pts). Describe the differences in their gelling characteristics. (1 pt.) 

What are the two basic types of starches? (1 pt.) Describe the differences between the actual structure of the two types of starches. (1 pt.) Describe what type(s) of bonding occurs in each of the two starches. (2 pts). Describe the differences in their gelling characteristics. (1 pt.) 

High deoxy/methoxy pectin has the ability to form a gel when you combine a low pH (acid) and a sugar alternative (sucralose). 

Rank the following fatty acids from HIGHEST to LOWEST.  1.) = highest 5.) = lowest  Fatty acids: Lauric acid (12:0), Palmitic (16:0), Palmitoleic acid (16:1) Linoleic acid, (18:1), Arachidonic acid (20:4)

Which curve on the graph has the highest gel properties?    

Which of the following foods is most susceptible to oxidation?

Name this fatty acid using the common naming system.   

Waxy starches are more likely to  ______ upon cooling than normal starches. (fill in the blank)

Name this fatty acid using the common naming system.   

Using the Brabender graph below which curve shows the starch that has the best pasting forming potential.