Multiple Choice
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 the above decreases or delays gelatinzation
Correct Answer:
Verified
Correct Answer:
Verified
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