國中教甄｜家政家政109 年第 75 題單選題

Which of the following characteristics is NOT associated with starch retrogradation?

ALeftover, long-grain rice gets hard

BAmylopectin retrogrades and recrystallizes in bread

CExpulsion of liquid from a cooked, cooled starch gel

DExposure of the starch granules to dry heat正確答案

答案與詳解

正確答案

澱粉老化是糊化後冷卻重新結晶的過程，而暴露於乾熱會導致糊精化而非老化。

ALeftover, long-grain rice gets hard✕ 錯誤

米飯冷卻後變硬是澱粉分子重新排列結晶的典型老化現象，屬於老化特徵。

BAmylopectin retrogrades and recrystallizes in bread✕ 錯誤

麵包放久變硬（麵包老化）的主要機制正是支鏈澱粉的重結晶，屬於老化特徵。

CExpulsion of liquid from a cooked, cooled starch gel✕ 錯誤

DExposure of the starch granules to dry heat✓ 正確

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