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
Cade and colleagues discovered a way to improve athletic performance and prevent salt and water imba
Saguaro cacti in freeze-free zones.
Care must be taken in handling bodily fluids to prevent the transfer of infectious agents through co
Technical service bulletins (TSBs) are issued by vehicle manufacturers when a fault occurs that ...
To prevent ignition and fuel-injection operation while the engine is being cranked, remove both the ...
Flexible exchange rates are supposed to prevent long-term trade deficits.