Solved

Starch from Which Source Is Most Accurately Described as Forming

Question 47

Multiple Choice

Starch from which source is most accurately described as forming a viscous, long-bodied, relatively clear paste when gelatinized, and then a weak gel upon cooling?


A) roots and tubers
B) cereal grains
C) waxy hybrids
D) high-amylase hybrids

Correct Answer:

verifed

Verified

Unlock this answer now
Get Access to more Verified Answers free of charge

Related Questions

Q38: Which starch source(s)has/have the ability to form

Q39: Which of the following sauces is made

Q40: Oxidized starches<br>A) are more viscous than cross-linked

Q41: Cereal grains typically gelatinize between _ degrees

Q42: Tomato sauce is one of the mother

Q43: Starch consists of repeating units of:<br>A) fructose.<br>B)

Q44: The base for a tartar sauce is

Q45: Small sauces are<br>A) sauces made in small

Q45: A smooth, lump-free sauce depends on the

Q48: Beurre manié is an uncooked butter and