Solved

Increasing the Amount of Sugar in a Starch Mixture Decreases

Question 29

Multiple Choice

Increasing the amount of sugar in a starch mixture decreases the viscosity of the cooked product because sugar:

A) Competes for the water
B) Raises the coagulation temperature
C) Causes acid hydrolysis
D) Breaks the ring structure of glucose
E) None of these

Related Questions

Q24: The preferred type of starch to be

Q25: Retrogradation is<br>A) A decreased swelling of the

Q26: Gelatinization can occur without producing a product

Q27: Increasing the amount of sugar in a

Q28: The separation of the liquid from a

Q30: Amylose sub-units are linked together primarily by:<br>A)

Q31: Amylopectin sub-units are linked together by:<br>A) 1,4-α-glucosidic

Q32: Arborio rice is an aromatic rice

Q33: Acid thins starch pastes because the acid

Q34: To achieve gels of the same gel