[Answered] Decreasing the amylose content of starch causes (1) increased viscosity of the paste, (2) ...

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Author Question: Decreasing the amylose content of starch causes (1) increased viscosity of the paste, (2) ... (Read 41 times)

LCritchfi

Hero Member
Posts: 519

on: Aug 2, 2018

Decreasing the amylose content of starch causes

(1) increased viscosity of the paste, (2) decreased viscosity of the paste, (3) stronger gels, (4) weaker gels, (5) lumping.

Question 2

A famous spread in New Zealand is

(a) vegemite, (b) vegetable mash, (c) pavlova, (d) peanut crunch, (e) none of these.

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Cheesycrackers

Sr. Member
Posts: 333

Reply #1 on: Aug 2, 2018

Answer to Question 1

4

Answer to Question 2

(a)

LCritchfi

Hero Member
Posts: 519

Reply #2 on: Aug 2, 2018

Thank you!

Cheesycrackers

Sr. Member
Posts: 333

Reply #3 on: Aug 2, 2018

Always glad to help...

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