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Explain Why a Starch-Egg Pie Filling Recipe Calls for the Starch

Question 8

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Explain why a starch-egg pie filling recipe calls for the starch mixture to be cooked until thickened, and then a small portion of that cooked starch paste added to the eggs in a small bowl and stirred, and then the egg-starch mixture added to the entire cooked starch mixture.

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[Starch gelatinization requires a higher...

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