TRUE OR FALSE
4. The slower starch-water dispersion is heated; the thicker it will be at the identical endpoint temperature.
5. Incompletely gelatinized starch will not attain optimum starch paste viscosity or gel strength.
6. Over gelatinization results in decreased starch paste viscosity and gel strength.
7. To reduce this skin formation problem, cover container of the stareh gel with a waterproof cover.
8. Pasta should be cooked al dente.
9. It is important to be familiar with different shapes of pasta so cooking times can be adjusted.
10. Flavored pasta is available in a variety of shapes in both the dried and fresh forms.
4. The slower starch-water dispersion is heated; the thicker it will be at the identical endpoint temperature.
5. Incompletely gelatinized starch will not attain optimum starch paste viscosity or gel strength.
6. Over gelatinization results in decreased starch paste viscosity and gel strength.
7. To reduce this skin formation problem, cover container of the stareh gel with a waterproof cover.
8. Pasta should be cooked al dente.
9. It is important to be familiar with different shapes of pasta so cooking times can be adjusted.
10. Flavored pasta is available in a variety of shapes in both the dried and fresh forms.
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Answer:
4.false
5.false
6.false
7.true
8.false
9.false
110false
Explanation:
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