starch and cereal quiz

This problem is usually encountered when using acid or acid ingredients such as lemon or vinegar.

• Thinning of gel

• Weak gel

• Skin Formation

• Scorching

This can be avoided by temperature control and constant stirring so the starch granules do not settle at the bottom of the cooking pan.

• Thinning of gel

• Weak gel

• Skin Formation

• Scorching

Al dente is an Italian phrase which means_________.

• To the pick

• To the tooth

• Firm

• Cooked

It means the faster starch-water dispersion is heated, the thicker it will be at the identical endpoint temperature.

• Endpoint temperature

• stress or other factor

• heating rate

• cooling and storage condition

Addition of acid or enzyme also cause ______________.

• viscosity

• dextrinization

• gelatinization

• syneresis