The effect of acid and of sugar on a gelatinizing starch paste is the same chemically.
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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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Q25: Starch usually needs to be gelatinized if
Q27: Waxy and some root starches do not
Q28: T or F Cereal starches are much
Q29: Which of the following is an example
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Q31: The separation of the liquid from a
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