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Author Question: One result of dextrinization is a. an increase in sweetness. b. an increase in thickening power. ... (Read 61 times)

aabwk4

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on: Aug 19, 2018
One result of dextrinization is
 a. an increase in sweetness.
  b. an increase in thickening power.
  c. an increase in the amount of water needed for sufficient absorption.
  d. a pale color of the final product.

Question 2

Commercially, _____ is most often used to thicken puddings, whereas _____ is preferred in the manufacture of canned and frozen food products.
 a. tapioca, potato starch
  b. regular cornstarch, waxy cornstarch
  c. regular sorghum, waxy sorghum
  d. high-amylase cornstarch, regular cornstarch


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fur

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

a

Answer to Question 2

b


aabwk4

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Reply 2 on: Aug 19, 2018
Gracias!

upturnedfurball

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Reply 3 on: Yesterday
YES! Correct, THANKS for helping me on my review

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