Matching Definition Choices

Multiple Choice

Matching
Definition choices:
-dextrinization

A) the seepage of water out of an aging gel due to contraction of the gel
B) the development of a semi-solid sol from a cooked starch paste
C) the simmering or boiling of a liquid until the volume is reduced through evaporation, leaving a thicker, concentrated, flavorful mass
D) the increase in volume, viscosity, and translucency of starch granules when they are heated in a liquid
E) the breakdown of starch molecules to smaller, sweeter-tasting molecules in the presence of dry heat