Increasing the amount of sugar in a starch mixture decreases the viscosity of the cooked product because sugar:
A) Competes for the water
B) Raises the coagulation temperature
C) Causes acid hydrolysis
D) Breaks the ring structure of glucose
E) None of these
Correct Answer:
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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
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,
Q17: The amylopectin content of waxy starches is
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