The _____ in durum wheat flour gives pasta its elasticity and helps it maintain its shape during cooking.
A) carbohydrate
B) starch
C) protein
D) fat
E) carotenoids
Correct Answer:
Verified
Q18: The endosperm makes up about _ percent
Q19: Which flour is the predominant choice for
Q20: Which of the following is not among
Q22: The cooking time of cereal grains is
Q24: Over _ of the world's population, approximately,
Q27: The aleurone layer is incorporated when grains
Q28: The kernels for which of the following
Q29: Butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT)
Q32: Corn is native to the
A) Americas.
B) Asian
Q35: Which of the following explains why cereal
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