Sugar decreases the viscosity of starch gels by:
A) Competing for water, thus decreasing swelling
B) Diffusing the water out of the gel
C) Fragmenting the starch
D) Hydrolyzing the starch bonds
E) Osmosis causing water to flow from the starch
Correct Answer:
Verified
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
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)
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