The ability of some starch-water mixtures to thicken as they cool is called______.

Keep practicing — related questions

• The test used to measure the resistance to flow of a starch mixture is called_______.
• An uncooked mixture of starch and water is called _____.
• Syneresis is more likely to occur _____.
• The leakage of liquid from a gel or paste as in ketchup and mustard is called_______.
• __________Thickens, stabilizes, and traps flavors and color in food products.
• The starch molecules that have the greatest thickening power are_________.
• The process of breaking down the intermolecular bonds of starch molecules in the presence of water and heat...
• Retrogradation is undesirable _______.