One characteristic of dextrinization is
A) that there is an increase in sweetness.
B) an increase in thickening power.
C) that an increase of water is needed for sufficient absorption.
D) a pale color of the final product.
Correct Answer:
Verified
Q6: The most common solid starch hydrolysates used
Q13: Glucose derived from starch is called
A) dextrose.
B)
Q13: Which of the following starches form(s) heavy-bodied,
Q19: The mainstays of diets throughout the world
Q21: Which of the following sauces is made
Q25: Glazes are concentrated flavorings and/or seasonings used
Q26: The main difference between a roux and
Q26: Ninety-five percent (95%) of the starch in
Q32: A smooth, lump-free sauce depends on the
Q37: Commercially, _ is most often used to
Unlock this Answer For Free Now!
View this answer and more for free by performing one of the following actions
Scan the QR code to install the App and get 2 free unlocks
Unlock quizzes for free by uploading documents