Cameroon GCE A-Level Food Science & Nutrition Practice Questions - Cameroon General Certificate Of Education Advanced Level Food Science And Nutrition (Subject Code 0740) Exam

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When a gelatinized starch paste or baked bread cools and ages during storage, it frequently develops staling and syneresis. What biochemical mechanism explains this retrogradation process?

Microbial fermentation of starch granules produces organic acids that dissolve the amylose matrix. Hydrolytic rancidity of associated lipids cleaves the glycosidic bonds linking glucose units. Non-enzymatic Maillard browning condenses free glucose with lysine residues to form insoluble melanoidins. Dispersed linear amylose and branched amylopectin chains realign and re-associate via hydrogen bonding into ordered crystalline networks, expelling water.

Correct Answer:

Dispersed linear amylose and branched amylopectin chains realign and re-associate via hydrogen bonding into ordered crystalline networks, expelling water.

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