12.which of the following problems in cooking pasta can be reduced by covering the container of the starch gel with a waterproof cover? a.scorching b.skin formation c.thinning of gel d.gelling
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12.which of the following problems in cooking pasta can be reduced by covering the container of the starch gel with a waterproof cover? a.scorching b.skin formation c.thinning of gel d.gelling
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Answer:
d.gelling
Explanation:
This is due to loss of water from the starch and protein molecules near the surface of the mixture. To reduce this problem, cover container of the starch gel with a waterproof cover. This can be avoided by temperature control and constant stirring so the starch granules do not settle at the bottom of the cooking pan.
Answer:
A SCORCHING
Explanation:
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