Grains questions 1) How many types of Resistant Starch are there? 2) What are other carbohydrates we eat...

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Biology

Grains questions

1) How many types of Resistant Starch arethere?

2) What are other carbohydrates we eat that we mustferment, and why must we ferment them?

3)What is the major problem with storing wholegrainfoods?

4) What type of compounds lead to rancid aromas? What isthe chemical source of these compounds?

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1.There are 4 types of resistant starches- Type 1( found in grains,seeds and legumes), Type 2 ( found in starchy foods), Type 3( formed when certain foods are cooked .like potaoes,rice etc..), Type 4 ( is man made and formed via chemical process).

3. The whole grain foods have to be stored carefully as the oil content in them can get affected by the sunlight and moisture. The pulses are more difficult to store than the cereals.Whole grain flours s

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