Increasing the amount of sugar in a starch mixture
A) Increases both viscosity and translucency
B) Decreases both viscosity and translucency
C) Has no effect on the viscosity of the cooked product
D) Decreases viscosity and increases translucency
E) Increases viscosity and decreases translucency
Correct Answer:
Verified
Q1: The component of starch that facilitates gel
Q2: A colloidal system in which a liquid
Q4: Starch is a complex carbohydrate that consists
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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