Which of the following factors either decreases the viscosity of a starch paste or delays the gelatinization of a starch paste?
A) adding acid prior to the end of pasting
B) stirring late in the cooking process
C) adding sugar to the starch prior to cooking
D) All of the above decrease or delay gelatinization.
E) None of these decrease or delay gelatinization.
Correct Answer:
Verified
Q5: Which of the following processes is the
Q6: The most common solid starch hydrolysates used
Q7: Which continental cuisine has roots, tubers, and
Q8: The increase in volume, viscosity, and translucency
Q9: On which continent is rice the most
Q11: Why should fruit juices be added to
Q12: Complex carbohydrates (polysaccharides) provide _ kcalories of
Q13: Which of the following starches form(s) heavy-bodied,
Q14: Potatoes and cassava are examples of
A) synthetic
Q15: What contribution(s) do starches make to sauces,
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