Solved

Polymerization During Frying Results in Increased Viscosity Because of Linking

Question 17

Multiple Choice

Polymerization during frying results in increased viscosity because of linking together.

A) Glycerol molecules
B) Fat molecules
C) Lipase molecules
D) Fatty acid molecules
E) Acrolein molecules

Related Questions

Q12: The levels of trans fats are much

Q13: Complete the following outline of the steps

Q14: A fat with (β) crystals causes a

Q15: Complete the following outline of the steps

Q16: Tenderness in pastry is favored by;<br>A) Flakiness<br>B)

Q18: During frying, the smoke point decreases because

Q19: Hot pressing of oil seed results in:<br>A)

Q20: Complete the following outline of the steps

Q21: Refined oils have a higher smoke point

Q22: Plasticity over a wide temperature range is