Advanced Higher Health And Food Technology Practice Questions - Advanced Higher Health And Food Technology (Qualifications Scotland SCQF Level 7) Exam

Granules swell at 60-80°C as hydrogen bonds break; upon cooling, leached amylose chains re-associate to form a continuous three-dimensional network. Granules swell at 100°C as covalent peptide bonds break; upon cooling, amylopectin crystallizes into an insoluble precipitate. Granules shrink at 50°C due to water evaporation; upon cooling, lipids encapsulate starch to form a solid mass. Granules dissolve completely at 40°C via enzymatic hydrolysis; upon cooling, fructose polymerizes into a dense matrix.