WACE ATAR Food Science And Technology Practice Questions - WACE Year 12 ATAR Food Science And Technology Examination Exam

Starch granules absorb liquid, swell at 60-70°C, rupture, release amylose, and form a viscous gel network upon cooling Starch molecules break down into dextrins due to dry thermal cleavage of glycosidic bonds Starch proteins coagulate and form insoluble peptide cross-links that trap water molecules Sugar molecules react with amino acids under high thermal heat to produce melanoidin pigments