Karteikarten
food tech
Karten in diesem Stapel (5)
- 1what is starch used for?1) a bulking agent
2) a gelling agent - 2what makes starch granules swell?when a liquid is absorbed
- 3what temperature makes starch particles bleak open, making the mixture thick and viscous? what is this called?80 degrees. t6his is called gelatinisation.
- 4gelatinisation is completed when the liquid reaches what degrees?100 degreees
- 5—
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- Karteikarten am food tech, erstellt von emily mallard am 15/02/2017.
- Erstellt von
- emily mallard
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