Starch from which source is most accurately described as forming a viscous, long-bodied, relatively clear paste when gelatinized, and then a weak gel upon cooling?
A) roots and tubers
B) cereal grains
C) waxy hybrids
D) high-amylase hybrids
Correct Answer:
Verified
Q2: The primary functions of starch in food
Q3: Short-bodied pastes that set to very rigid,
Q4: Which starch source(s)has/have the ability to form
Q5: It is the varying _ content causes
Q6: The most common solid starch hydrolysates used
Q7: The food industry utilizes starch because it
Q8: Which of the following countries rely on
Q9: The mainstays of diets throughout the world
Q10: Cereal grains typically gelatinize between _ degrees
Q11: Starch consists of repeating units of:
A) fructose.
B)
Unlock this Answer For Free Now!
View this answer and more for free by performing one of the following actions
Scan the QR code to install the App and get 2 free unlocks
Unlock quizzes for free by uploading documents