watch the following video
Do you have any questions?
A hydrogen bond is
compared to the bonds inside the molecules, hydrogen bonds are
When you heat water the molecules of the water
molecules moving faster makes it to break the hydrogen bond.
cooking involves frequently breaking hydrogen bonds.
quick review - match the type of bond to what is being bonded
| Draggable item | arrow_right_alt | Corresponding Item |
|---|---|---|
hydrogen bonds | arrow_right_alt | protons and neutrons |
covalent bonds | arrow_right_alt | bonds between atoms because they have different charge. these form some molecules |
nuclear bond | arrow_right_alt | bonds between atoms because they are sharing electrons. these form some molecules |
ionic bonds | arrow_right_alt | bonds between different molecules, one frequently being water |
Watch this video on gelatinization and retrogradation. Do you have any questions?
What keeps two strands of amylose together?
What breaks those molecules apart?
What bonds them back together?
The starch molecules are in little granules. What does not happens after those absorb water?
The structure of the molecules after gelatinization is
When you leave bread out it goes stale this is called
If you make something gelatinize and then let retrogradation happen, you end up exactly where you started.
The next four questions are just for the 8th grade and honors students.
explain the difference between Amylose and Amylopectin molecules described in the videos.
Explain why the bonds between amylose and the bonds between amylopectin tend to be different.
Would you consider the process of gelatinization to be a physical change or a chemical change? explain why.
How something gelatinizes can sometimes depend on the amount of sugar you have mixed in with your starch and water. Different amounts of sugar might
Raises the temperature required for gelatinization
Interferes with water absorption by starch molecules
Prevents complete starch granule swelling
Increases the stability of starch structures
Explain why understanding these interactions may be important for someone to learn to cook well.