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Author Question: Short-bodied pastes that set to very rigid, opaque gels upon cooling are most likely prepared from ... (Read 47 times)

Redwolflake15

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on: Aug 19, 2018
Short-bodied pastes that set to very rigid, opaque gels upon cooling are most likely prepared from starch derived from
 a. roots and tubers.
  b. high-amylase hybrids.
  c. cereal grains.
  d. waxy hybrids.

Question 2

Which of the following starches form(s) heavy-bodied, stringy, clear pastes and is/are resistant to gelling upon cooling?
 a. tapioca
  b. sorghum
  c. rice and wheat
  d. waxy corn hybrid
  e. high-amylase corn hybrid


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dlook33

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

b

Answer to Question 2

d


Redwolflake15

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Reply 2 on: Aug 19, 2018
Wow, this really help

komodo7

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Reply 3 on: Yesterday
Great answer, keep it coming :)

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