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Understanding Food 5th Edition by Amy Christine Brown
Edition 5ISBN: 978-1133607151Understanding Food 5th Edition by Amy Christine Brown
Edition 5ISBN: 978-1133607151 Exercise 5
What is the word used to describe the breakdown of starch molecules to smaller, sweeter-tasting molecules in the presence of dry heat?
A) Gelatinization
B) Dextrinization
C) Retrogradation
D) Deglazing
A) Gelatinization
B) Dextrinization
C) Retrogradation
D) Deglazing
Explanation
Verified
Verified
Hence, the correct answer is option (b)....
Understanding Food 5th Edition by Amy Christine Brown
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