It is the process of forming dextrina. Hydrolysis c. dextrinizationb. Syneresis d. retrogadization
1. It is the process of forming dextrina. Hydrolysis c. dextrinizationb. Syneresis d. retrogadization
Answer:
Obviously c. Dextrinization
Explanation:
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2. it is the process of forming dextrin?
Answer: Since it is a dry process, recovery of water-soluble materials is simpler than with aqueous fluidity
3. It is the process of forming dextrin.
Answer:
dextrinization
Explanation:
sana mkatulong
4. 1. It is the resistance to flow of starch and modified starch paste.A. gelatinizationC. dextrinizationB. viscosityD. syneresis
Answer:
B. viscosity
Explanation:
Yan po ang totoong sagot...
5. Dextrinization is a property and reaction of starch that occurs when cooking polvoron
Answer:
focus and concentrate
6. which of the choices below is a type of adhesive?A. Non-hardeningB. Hardening typeC. PolynerD. Dextrin
Answer:
C. Polyner
Explanation:
Hope it helps
7. dextrins-are partially hydrolyzed starches with acid will promote hydrolysis:true or false
Answer:
true
Explanation:
no more explanations:)
8. differentiate syneresis with dextrinization
Answer:
Synerisis is the shrinkage of a gel and subsequent loss of liquid. Gels affected by synerisis more quickly if exposed to protein, e.g. in a lemon meringue to starchy lemon meringue filling reacts to synerisis quickly because it is exposed to protein in the meringue while Dextrinization is the process involving the browning of starch foods when subjected to dry heat. It is defined as the breakdown of starch into dextrins and it is a non-enzymatic browning and chemical change which is easily digested as partial breakdown is complete.
Explanation:
Hope it helps!
Answer:
The key difference between gelatinization and retrogradation is that gelatinization refers to the act of making or becoming gelatinous, whereas retrogradation refers to the motion in a retrograde manner.
The terms gelatinization and retrogradation describe the properties of starch. Starch is a polymeric carbohydrate that consists of numerous glucose units that are joined by glycosidic bonds. It is a polysaccharide that is produced by most of the green plants as an energy-storing substance.
9. Define gelatinization and dextrinization; give 2 examples of cooked foods that undergoA. Gelatinization_________________________________________________________B. Dextrinization___________________________________________________________
Answer:
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10. which of the choices below is a type of adhesive?A. Non-hardeningB. Hardening typeC. PolynerD. Dextrin
LETTER
C.
Explanation:
CARRY ON LEARNING
ALWAYS HEALTHY
THANK YOU
11. which of the choices below is a type of adhesive?A. Non-hardeningB. Hardening typeC. PolynerD. Dextrin
Answer:
d. po Ang tama sagot
Explanation:
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LETTER
C.
Explanation:
THANKS FOR THE PUNTOS
BRANLES PO
12. compare and constrast syneresis and dextrinization using venn diagram
ANSWER:
a b c d po
Explanation:
sorry po challenge lang po sakin ng ate ko
13. cellulose is composed of this substancea. glycogenb. dextrinc. glucosed. sucrose
Answer:
C.Glucose
Explanation:
polymer of glucose molecules joined together
Answer:
C.glucose
Explanation:
sana makatolong na
14. which of the following changes in starch during cooking increase in thickness or consistencya. dextrinizationb. gelatinizationc. Retrogradationd. viscosity
Answer:
Which of the following changes in starch during cooking increase in thickness or consistency?
-D. Viscosity
Explanation:
-sana makatulong po:)
15. It is the process of forming dextrin
Answer:
Dextrins are formed through acid modification of a dry powder.
Answer:
1.it is the process of forming dextrin
2.the sum of changes that occur in the first stages of heating
3.strach granules in a moist environment
4.the resistence to flow,increase in thickness or consistency
5.oozing of liquid from gel when cut and allowed to stand
6.starches undergo during cooking or processing and during storage of food
16. which of the choices below is a type of adhesive?A. Non-hardeningB. Hardening typeC. PolynerD. Dextrin
LETTER
C.
Explanation:
SABI NG MAMA KO NONG TITA KO
NGAYUN KAYA MAMA KONA SYA ANG TITA
MO NOON
BTW BRANLES PO
THANKS FOR POINTS
17. 1. It is the process of forming dextrin.
Answer:
Dextrins are formed through acid modification of a dry powder.
Explanation:
Dextrins (pyrodextrins) are made by heating dry starch with or without acid. Since it is a dry process, recovery of water-soluble materials is simpler than with aqueous fluidity and oxidized starches.
18. 5. Cellulose is composed of this substanceA) glycogenB) dextrinC) glucoseD) sucrose
Answer:
C. Glocose
Explanation:
Choose the best answer
19. explain dextrinization in your own words 3 sentences
Answer:
Dextrinization is the process involving the browning of starch foods when subjected to dry heat. It is defined as the breakdown of starch into dextrins (disaccharides) and it is a non-enzymatic browning and chemical change which is easily digested as partial breakdown is complete.
20. 9. Viscosity: Resistance to flow,a. hydrolysis: Weepingb. dextrinizationd. retrogadationC. syneresis
Answer:
a resistance to flow is
A.DEXTRINIZATION
21. How does Dextrinization achieved? PA HELP PO! NEED KO NOW NA
Answer:
Dextrinization is a special type of acid hydrolysis that occurs by heating acidified starch with reduced moisture or heating of the aqueous starch slurry with or without pH change, Fig. 4.10. A variety of products (dextrins) of various viscosities, solubilities, color, and stability is obtained.
Explanation:
Dextrinization is a special type of acid hydrolysis that occurs by heating acidified starch with reduced moisture or heating of the aqueous starch slurry with or without pH change
22. Compare and contrast Gelatinization and Dextrinization. Please pa help :(((
Answer:
The distinction between gelatinization and dextrinization is that during gelatinization, the starch granule absorbs water, swells, and loses crystallinity, whereas during dextrinization, the starch granule is physically torn apart. However, both processes make the starch more easily digestible.
( If you're wondering what the similarities are between gelatinization and dextrinization, the answer is that both processes make starch more digestible. hopeee this helps. ^^ )
23. it is the process of forming this dextrins
Dextrins are made by heating dry startch with or without the precense of acid
24. Which of the following starch reaction are prepared by dry roasting A. dextrinizationB. GelatinizationC. SyneresisD. Viscosity
Answer:
A. dextrinization
Explanation:
25. 2. Which of the starch molecule contributed of thickening properties? A. Amylopectin C. Dextrin B. Amylose D. Mucin
C.dextrin. Sana po nakatulong ako
26. Which is the responsible for the gel strength of the starch?Select one:a. Dextrinsb. Syneresisc. Amylopectind. Amylose
Answer:
Explanation:
The gelatinization temperature of starch depends upon plant type and the amount of water present, pH, types and concentration of salt, sugar, fat and protein in the recipe, as well as starch derivatisation technology are used.
27. it is the process of forming dextrin
Answer:
Well based on my braincells left it is
"Acid modification of a dry powder"
28. it is the process of forming dextrins
Answer:
Dextrins are formed through acid modification of a dry powder. Dextrins are more completely hydrolyzed products than fluidity starches. Hydrochloric acid is favored, but sulfuric and orthophosphoric acids are also used. Dextrins are used where dispersions or sols having high solids are desired.
Explanation:
ays ba?
29. It is the process of forming dextrin.
Answer:
Dextrins are formed through acid modification of a dry powder.
30. it is used in postage stampsa. dextrinb. glycogenc. proteind. cellulose
Answer:
a
Explanation:
Answer:
I THINK ITS A.
Explanation:
BECAUSE DEXTRIN USE TO STAMP IN OTHER COUNTRY...
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