If a starch-thickened pudding thins instead of thickening some after egg yolk has been added, the problem is caused by:
A) Adding a little egg white, too
B) Failing to beat the yolk first
C) Inadequate heating to inactivate the α-amylase in the yolk
D) Inadequate heating to inactivate the α-amylase in the starch Too much sugar
E) Too much sugar

Question

Quizplus · Accepted Answer

The problem is caused by inadequate heating to inactivate the α-amylase enzyme present in the egg yolk. α-Amylase can break down starch, leading to a thinner consistency if not properly inactivated through sufficient heating.

If a Starch-Thickened Pudding Thins Instead of Thickening Some After