Increasing the Amount of Sugar in a Starch Mixture Decreases

question 29

Multiple Choice

Increasing the amount of sugar in a starch mixture decreases the viscosity of the cooked product because sugar:

• A) Competes for the water
• B) Raises the coagulation temperature
• C) Causes acid hydrolysis
• D) Breaks the ring structure of glucose
• E) None of these

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