Matching
Definition choices:
Premises:
dextrinization
gelation
reduction
retrogradation
gelatinization
Responses:
the increase in volume, viscosity, and translucency of starch granules when they are heated in a liquid
the development of a semi-solid sol from a cooked starch paste
the seepage of water out of an aging gel due to contraction of the gel
the breakdown of starch molecules to smaller, sweeter-tasting molecules in the presence of dry heat
the simmering or boiling of a liquid until the volume is reduced through evaporation, leaving a thicker, concentrated, flavorful mass
Correct Answer:
Premises:
Responses:
dextrinization
gelation
reduction
retrogradation
gelatinization
Premises:
dextrinization
gelation
reduction
retrogradation
gelatinization
Responses:
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