What effect does acid have on the gelatinization of a starch paste? Why?
Acid added prior to gelatinization decreases viscosity of the paste by hydrolyzing the starch to form smaller dextrin molecules. Therefore, starch mixtures should be cooked and gelatinization should occur before adding acid. Acid should be added while the starch paste is hot to avoid disturbance and weakening of the gel.
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Before Alonzo prepares potatoes for dinner, he takes them out of the refrigerator and allows them to sit by a sunny window for about 30 minutes. To prepare them, he peels the potatoes, cuts them into small pieces, and boils them in water. Which of his actions can lead to losses of minerals from the vegetable?
A. Cooking the potatoes at high temperatures B. Storing the potatoes in the refrigerator C. Using excess water to cook the potatoes D. Exposing the potatoes to sunlight
Which of the following statements is true?
A. Megadoses of vitamin E are associated with bone pain, general weakness, and death. B. Technically, vitamin E is not a vitamin because the body can make the nutrient. C. Premature infants are at risk of vitamin E deficiency. D. According to scientific research, 75% of Americans consume diets that supply excessive amounts of vitamin E.
Most glycogen in the body is stored in the:
a. intestines. b. brain and nervous system. c. heart and blood. d. liver and muscles.
A hormone that opposes insulin's actions is
a. glucagon. b. testosterone. c. estrogen. d. glycogen.