Which of the following statements is false about corn syrup?
A) Corn syrups contain 75 percent sugar and 25 percent water.
B) Corn syrup is made commercially by adding a weak acid solution to cornstarch, then boiling, filtering, and evaporating the mixture until the correct concentration is achieved.
C) Adding different enzymes to cornstarch can convert the starch into glucose, maltose, or dextrins.
D) Beta-amylase enzymes yield more maltose, while glucoamylase enzymes result in higher-glucose syrup, which is sweeter and less viscous.
E) Larger sugars taste sweeter, while shorter ones contribute to viscosity.
Correct Answer:
Verified
Q1: Which statement is accurate?
A)One teaspoon of white
Q5: In baked goods, sugar
A)produces a finer texture.
B)generates
Q6: The only animal source of sugar is
A)sucrose.
B)maltose.
C)fructose.
D)lactose.
E)levulose.
Q7: The thick gumminess of molasses is due
Q8: The sweetest of all the granulated sugars
Q9: The major sources of sweeteners in the
Q10: After honey is extracted from the comb,
Q11: Which of the following is not a
Q11: Glucose is
A)also known as levulose.
B)half as sweet
Q17: High-fructose corn syrup is _ percent fructose.
A)
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