12.which of the following problems in cooking pasta can be reduced by covering the container of the starch gel with a waterproof cover? a.scorching b.skin formation c.thinning of gel d.gelling
This is due to loss of water from the starch and protein molecules near the surface of the mixture. To reduce this problem, cover container of the starch gel with a waterproof cover. This can be avoided by temperature control and constant stirring so the starch granules do not settle at the bottom of the cooking pan.
Answers & Comments
Answer:
d.gelling
Explanation:
This is due to loss of water from the starch and protein molecules near the surface of the mixture. To reduce this problem, cover container of the starch gel with a waterproof cover. This can be avoided by temperature control and constant stirring so the starch granules do not settle at the bottom of the cooking pan.
Answer:
A SCORCHING
Explanation:
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