Podcast
Questions and Answers
Which starch is more tolerant of freezing and thawing?
Which starch is more tolerant of freezing and thawing?
Which starch thickens quickly at a lower temperature than others?
Which starch thickens quickly at a lower temperature than others?
Which starch should be avoided in foods to be frozen or thawed?
Which starch should be avoided in foods to be frozen or thawed?
Which starch is more likely to result in a glossy sauce when used for thickening?
Which starch is more likely to result in a glossy sauce when used for thickening?
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Which starch is gluten free?
Which starch is gluten free?
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Which starch contains 25% amylose and should not be used in foods to be frozen or thawed?
Which starch contains 25% amylose and should not be used in foods to be frozen or thawed?
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Which starch is produced from the roots of the cassava plant and contains 15-18% amylose?
Which starch is produced from the roots of the cassava plant and contains 15-18% amylose?
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Which starch is more tolerant of freezing and thawing than some other starches and is gluten free?
Which starch is more tolerant of freezing and thawing than some other starches and is gluten free?
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Which starch thickens quickly at a lower temperature than other starches and is produced from the milling of wheat?
Which starch thickens quickly at a lower temperature than other starches and is produced from the milling of wheat?
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Which starch is not glossy when used for thickening and contains 20% of amylose?
Which starch is not glossy when used for thickening and contains 20% of amylose?
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