The best way to prevent retrogradation is to
a. freeze the starch before gelatinization occurs.
b. use potato or tapioca starches in frozen starch products.
c. use the gelled food as soon as possible.
d. all of the above answers are correct
Question 2
Which of the following factors either decreases the viscosity of a starch paste or delays the gelatinization of a starch paste?
a. adding acid prior to the end of pasting
b. stirring late in the cooking process
c. adding sugar to the starch prior to cooking
d. all of the above decrease or delay gelatinization
e. none of the above decreases or delays gelatinzation
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