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Author Question: Oxidized starches a. are more viscous than cross-linked starches. b. are cloudier than ... (Read 116 times)

magmichele12

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on: Aug 19, 2018
Oxidized starches
 a. are more viscous than cross-linked starches.
  b. are cloudier than cross-linked starches.
  c. are not appropriate for use as stabilizers and emulsifiers.
  d. are ideal for dusting foods such as marshmallows because of their powder-like consistency.

Question 2

Which of the following is not a characteristic of cross-linked starches?
 a. the starch is more heat resistant
  b. the starch is more likely to lose viscosity when exposed to heat
  c. improved appearance and texture in a pie filling, compared to one that utilizes unmodified starch
  d. ideal for use in pasta, cheese, and barbecue sauces


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ghepp

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Reply #1 on: Aug 19, 2018
Answer to Question 1

d

Answer to Question 2

b


magmichele12

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Reply 2 on: Aug 19, 2018
Excellent

covalentbond

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Reply 3 on: Yesterday
:D TYSM

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