The preferred type of starch to be used in formulating a frozen gelatinized starch mixture is
A) Free amylose
B) Free amylopectin
C) Waxy starch
D) Mealy starch
E) Thin film starch
Correct Answer:
Verified
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
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)
Q15: To achieve gels of the same gel
Q16: To achieve gels of the same strength,
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