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Author Question: Which starch source(s) has/have the ability to form viscous, short-bodied pastes and set(s) to an ... (Read 66 times)

saliriagwu

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on: Aug 19, 2018
Which starch source(s) has/have the ability to form viscous, short-bodied pastes and set(s) to an opaque gel upon cooling?
 a. potato
  b. tapioca
  c. rice and wheat
  d. corn and sorghum

Question 2

Starch from which source is most accurately described as forming a viscous, long-bodied, relatively clear paste when gelatinized, and then a weak gel upon cooling?
 a. roots and tubers
  b. cereal grains
  c. waxy hybrids
  d. high-amylase hybrids


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matt95

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

c

Answer to Question 2

a


saliriagwu

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

yeungji

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Reply 3 on: Yesterday
YES! Correct, THANKS for helping me on my review

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