NUTRITION
CARBOHYDRATES
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Which of the following factors can reduce a starch’s thickening ability?
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Adding an acid
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Heating to the gelatinization point
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Reducing salt content
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Reducing water content
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Explanation:
Detailed explanation-1: -The ability of some starch water mixtures to thicken as they cool is called. retrogradation. The test used by food scientists to measure the resistance to flow of a starch thickened mixture is called. viscosity.
Detailed explanation-2: -Excessive agitation after gelatinization is complete may rupture granules and thin starch mixture.
There is 1 question to complete.