One result of dextrinization is a. an increase in sweetness. b. ...

[aabwk4]

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

[fur]

Answer to Question 1

a

Answer to Question 2

b

[aabwk4]

Gracias!

[samiel-sayed]

Excellent