Multiple Choice
The best way to prevent retrogradation is to
A) freeze the starch before gelatinization occurs.
B) use potato or tapioca starches in frozen starch products.
C) use the gelled food as soon as possible.
D) all of the above answers are correct
Correct Answer:
Verified
Correct Answer:
Verified
Related Questions
Q3: Commercially, _ is most often used to
Q31: The mainstays of diets throughout the world
Q32: The primary functions of starch in food
Q33: Which of the following countries rely on
Q34: A roux is a thickener made:<br>A) by
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
Q43: Retrogradation is caused by the weakening of