Author Question: Oxidized starches a. are more viscous than cross-linked starches. b. are cloudier than ... (Read 59 times)

magmichele12 · **on:** Aug 19, 2018

Oxidized starches
a. are more viscous than cross-linked starches.
b. are cloudier than cross-linked starches.
c. are not appropriate for use as stabilizers and emulsifiers.
d. are ideal for dusting foods such as marshmallows because of their powder-like consistency.

Question 2

Which of the following is not a characteristic of cross-linked starches?
a. the starch is more heat resistant
b. the starch is more likely to lose viscosity when exposed to heat
c. improved appearance and texture in a pie filling, compared to one that utilizes unmodified starch
d. ideal for use in pasta, cheese, and barbecue sauces