9.which of the following changes in starch during cooking is the resistance to flow, increase in thickness or consistency a.Dextrinization b.gelatinization c.retrograditon d.viscosity
The resistance to flow; increase in thickness or consistency. When the newly gelatinized starch is stirred, more swollen granules break and more starch molecules spill causing increase in viscosity or thickness.
Answers & Comments
The answer is d po
The resistance to flow; increase in thickness or consistency. When the newly gelatinized starch is stirred, more swollen granules break and more starch molecules spill causing increase in viscosity or thickness.
Answer:
the answer is D :)
Explanation:
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