Author Question: Which starch source(s) has/have the ability to form viscous, short-bodied pastes and set(s) to an ... (Read 56 times)

saliriagwu · **on:** Aug 19, 2018

Which starch source(s) has/have the ability to form viscous, short-bodied pastes and set(s) to an opaque gel upon cooling?
a. potato
b. tapioca
c. rice and wheat
d. corn and sorghum

Question 2

Starch from which source is most accurately described as forming a viscous, long-bodied, relatively clear paste when gelatinized, and then a weak gel upon cooling?
a. roots and tubers
b. cereal grains
c. waxy hybrids
d. high-amylase hybrids