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Author Question: Decreasing the amylose content of starch causes (1) increased viscosity of the paste, (2) ... (Read 99 times)

LCritchfi

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on: Aug 2, 2018
Decreasing the amylose content of starch causes
 
  (1) increased viscosity of the paste, (2) decreased viscosity of the paste, (3) stronger gels, (4) weaker gels, (5) lumping.

Question 2

A famous spread in New Zealand is
 
  (a) vegemite, (b) vegetable mash, (c) pavlova, (d) peanut crunch, (e) none of these.


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Cheesycrackers

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Reply #1 on: Aug 2, 2018
Answer to Question 1

4

Answer to Question 2

(a)


LCritchfi

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Reply #2 on: Aug 2, 2018
Thank you!


Cheesycrackers

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Reply #3 on: Aug 2, 2018
Always glad to help...


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