Retrogradation involves hydrogen bonding of starch molecules into a rigid, irreversible gel.
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Q21: Distinguish between:
Q34: Retrogradation is
A) A decreased swelling of the
Q35: Pasting is the change that occurs to
Q36: Acid thins starch pastes because the acid
Q37: All starches have the same size and
Q38: Sugar increases translucency of a gelatinized starch
Q40: Flour will form a stronger gel than
Q41: The food industry is interested in making
Q43: A lemon meringue pie is sliced, in
Q44: Once the pudding and whipped cream were
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