Which of the following is not a characteristic of cross-linked starches?
A) The starch is more heat resistant.
B) The starch is more likely to lose viscosity when exposed to heat.
C) The starch improves appearance and texture in a pie filling compared to one that utilizes unmodified starch.
D) The starch is ideal for use in pasta, cheese, and barbecue sauces.
Correct Answer:
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Q29: Starches may also be modified, specifically degraded,
Q31: What occurs when the gel cools and
Q32: A roux is a thickener that is
Q33: High amylopectin starches like cornstarch and tapioca
Q34: Glaze is a thickener that is made
Q35: Dextrinization results in an increase in
A) sweetness.
B)
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