Enumerate at least four(4) changes on gelatinization of starch 1._______________________2.______________________ 3.______________________ 4.______________________
For example, starch grains from wheat products, cooked in boiling water, will swell, gelatinize and gradually lose the extinction cross when boiled for a long time. In contrast, starch grains from dried wheat products, cooked without water, do not swell but smaller grains attach to larger ones
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For example, starch grains from wheat products, cooked in boiling water, will swell, gelatinize and gradually lose the extinction cross when boiled for a long time. In contrast, starch grains from dried wheat products, cooked without water, do not swell but smaller grains attach to larger ones