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Author Question: As compared with lower-conversion syrups, high-conversion corn syrups a. are more viscous. b. have ... (Read 171 times)

anshika

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on: Aug 19, 2018
As compared with lower-conversion syrups, high-conversion corn syrups
 a. are more viscous.
  b. have greater sweetening power.
  c. have less ability to promote fermentation.
  d. contribute less to browning.

Question 2

Which of the following statements about corn syrup is false?
 a. Corn syrups contain 75 percent sugar and 25 percent water.
  b. Corn syrup is made commercially by adding a weak acid solution to cornstarch, then boiling, filtering, and evaporating the mixture until the correct concentration is achieved.
  c. Adding different enzymes to cornstarch can convert the starch into glucose, maltose, or dextrins.
  d. Beta-amylase enzymes yield more maltose, while glucoamylase enzymes result in a higher-glucose syrup, which is sweeter and less viscous.
  e. Manufacturers control corn syrup characteristics primarily by adjusting the amount of water in the syrup.


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Perkypinki

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

b

Answer to Question 2

e


anshika

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Reply #2 on: Aug 19, 2018
Thanks


Perkypinki

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Reply #3 on: Aug 19, 2018
Welcome :)


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