What occurs when the gel cools and bonds continue to form between amylose molecules?
A) gelatinization
B) dextrinization
C) syneresis
D) retrogradation
Correct Answer:
Verified
Q26: The main difference between a roux and
Q27: Retrogradation is caused by the weakening of
Q28: Au jus means _ extracted from meat
Q29: Starches may also be modified, specifically degraded,
Q30: Which of the following is not a
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)
Q36: Gelatinization occurs when starch granules are heated
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