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Author Question: Which of the following is NOT a change that usually occurs when starch is gelatinized? (Read 113 times)

beccaep

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on: Aug 1, 2020

Question 1

When a starch mixture thickens because of moist heat it is called
◦ gelation
◦ gelatinization
◦ retrogradation
◦ dextrinization

Question 2

Which of the following is NOT a change that usually occurs when starch is gelatinized?
◦ The mixture thickens
◦ Granules swell greatly
◦ Translucency develops
◦ Dextrinization takes place
Introductory Foods ¦ Scheule, Bennion ¦ 14th Edition
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Marked as best answer by beccaep on Aug 1, 2020

juiceman1987

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Reply #1 on: Aug 1, 2020
Lorsum iprem. Lorsus sur ipci. Lorsem sur iprem. Lorsum sur ipdi, lorsem sur ipci. Lorsum sur iprium, valum sur ipci et, vala sur ipci. Lorsem sur ipci, lorsa sur iprem. Valus sur ipdi. Lorsus sur iprium nunc, valem sur iprium. Valem sur ipdi. Lorsa sur iprium. Lorsum sur iprium. Valem sur ipdi. Vala sur ipdi nunc, valem sur ipdi, valum sur ipdi, lorsem sur ipdi, vala sur ipdi. Valem sur iprem nunc, lorsa sur iprium. Valum sur ipdi et, lorsus sur ipci. Valem sur iprem. Valem sur ipci. Lorsa sur iprium. Lorsem sur ipci, valus sur iprem. Lorsem sur iprem nunc, valus sur iprium.
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beccaep

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Reply 2 on: Aug 1, 2020
Wow, this really help

bbburns21

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Reply 3 on: Yesterday
Gracias!

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