Factors affecting starch paste viscosity and starch gel strength
1. Factors affecting starch paste viscosity and starch gel strength
Answer:
List down the factors of affecting starch paste viscosity and starch gel strength.
• stress(stirring)
• Kind and amount of starch.
• Heating rate.
• Endpoint temperature.
Explanation:
ɪ ʜᴏᴘᴇ ɪᴛ ʜᴇʟᴘs...2. 6 factors affecting starch paste viscosity and starch gel strength
Answer:
Factors Affecting Starch Paste Viscosity and Starch Gel Strength Stress or other factor . Stirring Amount and Type. This is a gelatinized cornstarch dispersion that is likely to break; the granules broke apart due to stirring. Kind and Amount of Starch .
Answer:
Factors Affecting Starch Paste Viscosity and Starch Gel Strength Stress or other factor . Stirring Amount and Type. This is a gelatinized cornstarch dispersion that is likely to break; the granules broke apart due to stirring. Kind and Amount of Starch
3. what are the factors affecting starch paste viscosity and starch gel strength?
Answer:
factors affecting starch paste viscosity and starchgel strength stress or other factor Stirring Amount and Type.this is gelatinized.
Explanation:
heating rate the faster starch-water dispersion is heated..:)
4. activity 3: the factor affecting starch paste viscosity and get strength using a graphic organizer
Answer:
In the preparation and cooking of starch and cereal dishes, factors affecting starch paste viscosity and starch gel strength should be considered. cornstarch dispersion that is likely to break; the granules broke apart due to stirring. characteristics of the starch paste viscosity and gel strength.
Carry on learning God bless5. How important are the factors affecting starch paste viscosity and starch gel strength?
Answer:
very important
Explanation:
With starch the greater the amount of amylopectin the more viscous the starch paste, whereas, the greater the amount of amylose the firmer the gel (greater gel strength)
6. TRUE OR FALSE the type of starch will influence the characteristic of the starch space viscosity and gel strength
Answer:
True
Explanation:
Certain the type of starch will influence the characteristics of the starch paste viscosity and gel strength. Generally speaking, with "native starches" the greater the amount of amylopectin the more viscous the starch paste, whereas, the greater the amount of amylose the firmer the gel (greater the gel strength).
#CarryOnLearning
7. explain 6 factors affecting starch paste viscosity and starch gel stength
Answer:
factors affecting starch paste viscosity and starchgel strength stress or other factor Stirring Amount and Type. this is gelatinized.
Factors Affecting Starch Paste Viscosity and Starch Gel Strength Stress or other factor . Stirring Amount and Type. This is a gelatinized cornstarch dispersion that is likely to break; the granules broke apart due to stirring. Kind and Amount of Starch.
8. 1. These are the factors affecting starch paste viscosity and starch gel strength EXCEPT
Answer:
factors affecting starch paste viscosity and starchgel strength stress or other factor Stirring Amount and Type.this is gelatinized.
Explanation:
heating rate the faster starch-water dispersion is heated..:)
9. ACTIVITY #4: YOUR OPINION! Direction: Write your own understanding or opinion. A. Select one factor affecting starch paste viscosity and starch gel strength and write your opinion.
Answer:
good how your her to join keep our power steering
10. What is factors affecting starch paste viscocity and starches gel strenght.
Answer:
1.Stress (Stirring) –_granules ingelatinized cornstarch dispersionbreak apart due to stirring.2.Kind and Amount of Starch - kind ofstarch will influence paste viscosity and gelstrength.With “native starches” the greater theamount of amylopectin the more viscousthe starch paste, whereas, the greater theamount of amylose the firmer the gel(greater gel strength).3.Heating rate The fasterstarch-water dispersion isheated, the thicker it will be atthe identical endpointtemperature.4.Endpoint Temperature•Each type of starch hasspecific endpoint temperature atwhich it will undergo optimumgelatinization.•Incompletely gelatinized starchwill not attain optimum starchpaste viscosity or gel strength.11. Directions: Write FACT if the statement is true and BLUFF if not. Write your answer in the space provided before the number. 1." Al dente" means "to the foot" 2. Dextrinization is the process of forming dextrins 3. Ingredients added is one of the factors affecting starch paste viscosity and starch gel strength 4. Certain type of starch will influence the characteristics of the starch paste viscosity and gel strength 5. Salt will delay or inhibit gelatinization of starch
Answer:1.false 2.true 3.true 4.false 5. false
Explanation:
12. Which of the following is afactor affecting the starchpaste viscosity?
Answer:
Kind and Amount of Starch
Explanation:
13. which among the following is NOT factor affecting paste viscosity and starch gel strength
Answer:
where where where where
14. all of the following are factor affecting starch paste viscosity and starch gel strength exceptA.Cooling and Storge ConditionB.Endpoint TemperatureC.Heating Rate D.Time interval
Answer:
D.Time interval
Explanation:
im not sure po
15. Describe own understanding describe each factors that affects starch paste viscosity and starch gel strength. rhon you add other ingredients in your starch?
Answer:
#Factors Affecting Starch Paste Viscosity and Starch Gel Strength
-Stress or other factor. Stirring Amount and Type. This is a gelatinizedcornstarch dispersion that is likely to break; the granules broke apart due tostirring.
-Kind and Amount of Starch.Certain type of starch will influence thecharacteristics of the starch paste viscosity and gel strength. Generally speaking,with "native starches" the greater the amount of amylopectin the more viscousthe starch paste, whereas, the greater the amount of amylase, the firmer the gelis (greater the gel strength).
-Heating rate. The faster starch-water dispersion is heated; the thicker it will be atthe identical endpoint temperature.
Explanation:
i hope it help you
16. Identification: Identify the terms and factors affecting starch paste viscosity and starchgel strength.1. It is (he faster starch-water dispersion.2. It is state of being thick, sticky, and semifluid in consistency.3. The construction of gel accompanied by the separating out of liquid.4. It is a pale powder obtaining from starch, used mainly as an adhesive.5. It is an ingredients added to delay or inhibii gelatinization of starch.
Answer:
1. Heating Rate
2. Viscosity
3. Weeping and Syneresis
4. Dextrin
5. Sugar
Explanation:
17. list down the factors of affecting starch paste viscosity and starch gel strength
Starch
Starch is a complex carbohydrate that is insoluble in water, in the form of a white, tasteless and odorless powder.
Starch is the main ingredient produced by plants to store excess glucose (as a product of photosynthesis) in the long term. Starch or carbohydrates in general are the first organic materials produced from air and water from the soil in a photosynthesis process using solar radiation energy. Starch is used as an ingredient used to concentrate liquid foods such as soups and so on. In industry, starch is used as a component of adhesives, mixtures of paper and textiles, and in the cosmetics industry.
Factors Affecting Starch Paste Viscosity and Starch Gel Strength
1. Temperature
Starch produces starch suspensions with non-uniform viscosity and gel-forming ability. This is because the gelatinization profile of natural starch is strongly influenced by climate and physiological conditions of the plant, so that the same type of starch does not necessarily have the same functional properties.Most natural starches are not resistant to high temperatures. In the starch gelatinization process, there will usually be a decrease in the viscosity of the starch suspension (viscosity breakdown) with increasing heating temperature. If high temperatures are used in the processing (for example, natural starch is used in sterilization products), an inappropriate product viscosity will be produced.2. Solution Concentration
Starch is not resistant to acidic conditions. Starch is easily hydrolyzed under acidic conditions which reduces its gelatinization ability. For example, if starch is used as a thickener in the manufacture of sauces, there will be a decrease in the viscosity of the sauce during storage due to hydrolysis of the starch.
3. Dissolved Molecular Weight
The solubility of starch is limited in water. The ability of starch to form a thick and gel texture will be a problem if in the processing a high starch concentration is desired but high viscosity and gel structure are not desired.
4. Pressure
Natural starch is not resistant to mechanical processes, where the viscosity of starch will decrease with the stirring or pumping process.
To learn more about starch, visit the following link:
https://brainly.ph/question/7252923
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18. What are the factors that affect starch paste viscosity?
a large granule will gelatinize much quicker than a small granule
19. Identify and discuss at least 5 factors affecting starch paste viscosity and starch gel strength
Answer:
•stress(stirring)
•Kind and amount of starch.
•Heating rate.
•Endpoint temperature.
Explanation:
Hope its help ^-^
Carry on learning
sory wala akong number (5) kayo nalang bahala.
20. one of the properties of starch is viscosity which is the resistance to flow of starch and modified starch paste in the preparation and cooking of starch and cereal dishes factors effecting starch paste viscosity and starch gel strength should be considered
Answer:
the resistance to flow of starch and modified starch paste. In the preparation and cooking of starch and cereal dishes, factors affecting starch paste viscosity and starch gel strength should be considered.
Explanation:
hope it helps
21. Why is it important to know the factors affecting starch paste viscosity and starch gel strength?
Answer:
One important factor to consider when providing starchy and cereal dishes to people is their age and health condition. We all know meals that are high in carbohydrates aren't good for us, even though we love it.
Explanation:
Hope it helps carry on learning PAKIBRAINLIEST AT PAKIFOLLOW NALANG PO STAY SAFE GUYS ❤️❤️❤️22. Identifica ciom: Identify the terms and factors affecting starch paste viscosity and starchgel strengtch.2. It is state of being thick, sticky, and semifluid in consistency.
Answer:
Viscosity
Explanation:
Sana makatulong
23. Identification: Identify the terms and factors affecting starch paste viscosity and starchgel strength1. It is the faster starch-water dispersion.
HEATING RATE
Explanation:
the faster starch - water dispersion is heated; the thicker it will be at the identical endpoint temperature.
24. these are the factors affecting starch paste viscosity and starch gel strength EXCEPTa. Cooling and storing conditionb. Heating ratec. Stirring amount and typed. Tools and equipment used
Answer:
B. heating rate
Explanation:
this is the correct answer
25. incompletely gelatinized starch will attain optimum starch paste viscosity or gel strengthTRUE OR FALSE
Answer:
TRUE pa brainly po salamat
26. true or false the kind of sugar to be used can also affect the starch paste viscosity and gel strength
Answer:
True
Explanation:
The addition of sugar to a typical starch dispersion will serve to decrease starch paste viscosity and gel strength because the sugar will compete for water and it won't be available for gelatinization.
27. 2. Kind and Amount of Starch. Certain type of starch will influence the characteristics of the starch paste viscosity and gel strength. Generally speaking, with "native starches" the greater the amount of amylopectin the more viscous the starch paste, whereas, the greater the amount of amylase, the firmer the gel is (greater the gel strength).
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28. Why is it important to know the factors affecting starch paste viscosity and starch gel strength?
Answer:
native starches" the greater the amount of amylopectin the more viscousthe starch paste.
Explanation:
#CarryOnLearning
29. Identify and discuss at least 5 factors affecting starch paste viscosity and starch gel strength
Answer:
factors affecting starch paste viscosity and starchgel strength stress or other factor Stirring Amount and Type.this is gelatinized.
Explanation:
heating rate the faster starch-water dispersion is heated..:)
30. After going through this module, you are expected to:1. identify the factors affecting starch paste viscosity and starch gel strength;2. Identify principles in cooking cereals; and3. Cook starch and cereal dishes.
Answer:
skip
Explanation:
d yan kailangan sasagutan
Answer:
ano po yan? sorry di ko po alam
