Starch is a complex carbohydrate that consists of two fractions:
A) Amylose and amylopectin
B) Gel and sol
C) Dextrin and dextrose
D) Lignin and hilum
E) Disaccharide and Polysaccharide
Correct Answer:
Verified
Q1: The component of starch that facilitates gel
Q2: A colloidal system in which a liquid
Q3: Increasing the amount of sugar in a
Q5: Amylopectin sub-units are linked together by:
A) 1,4-α-glucosidic
Q6: The amylose content of most starches is
Q7: The building blocks of waxy cornstarch are:
A)
Q8: A thickened starch mixture that flows is
Q9: Sugar decreases the viscosity of starch gels
Q10: Starch gel formation occurs due to the
Q11: The preferred type of starch to be
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