Summative II

The faster starch-water dispersion is heated; the thinner it will be at the identical endpoint temperature.

Incomplete gelatinized starch will not attain optimum starch paste viscosity or gel strength.

Over gelatinization results in increased starch paste viscosity and gel strength.

Weaker gel is due to loss of water from the starch and protein molecules near the surface of the mixture.

Cooking time differ to every shape and size of the pasta.

Pasta shapes with holes or ridges, such as wagon wheels or rotini, are perfect for thinner sauces.

Al dente is an Italian phrase that means to the tooth.

Syneresis is a pale powder obtained from the starch, and used as an adhesive.

Sugar will delay or inhibit the gelatinization of starch.

Dextrin is formed through the process of dextrinization.