Assuming You Had to Use the To-Cook Pudding (No Trips

Q15: Amylopectin is responsible for starch gels.

Q16: Correct by rewriting the following paragraph

Q17: A lemon meringue pie is sliced, in

Q18: Sugar lowers the pH below 4 and

Q19: Sugar increases translucency of a gelatinized starch

Q21: The component of starch that facilitates gel

Q22: Starch is a complex carbohydrate that consists

Q23: For maximum viscosity of a lemon pie

Q24: The preferred type of starch to be

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