Acid is often added to a starch gel after gelatinization because:
A) Acid fragments starch, causing the gel to thin
B) Sugar thins the gel, and acid is needed to thicken
C) The flavor of the acid will be less pronounced
D) None of the above
E) A and C
Correct Answer:
Verified
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
Q19: For maximum viscosity of a lemon pie
Q20: The fraction of starch that undergoes retrogradation
Q21: Gelatinization can occur without producing a product
Q22: Amylopectin is responsible for starch gels.
Q23: Sugar lowers the pH below 4 and
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