To achieve gels of the same gel strength:
A) Always use the same amount of starch
B) Vary the amount of starch, depending on the type of starch
C) Start by dextrinizing the starch
D) Heat all starches to the same final temperature
E) Avoid heating above 60°C.
Correct Answer:
Verified
Q10: Starch gel formation occurs due to the
Q11: The preferred type of starch to be
Q12: Increasing the amount of sugar in a
Q13: The change that can be observed after
Q14: Amylose sub-units are linked together primarily by:
A)
Q16: To achieve gels of the same strength,
Q17: The amylopectin content of waxy starches is
Q18: Acid is often added to a starch
Q19: For maximum viscosity of a lemon pie
Q20: The fraction of starch that undergoes retrogradation
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