Multiple choice

__________ Binds batters to meat and vegetables during deep frying.

  1. amylose

  2. carbohydrate gum

  3. cellulose

  4. pectin

Reveal answer Fill a bubble to check yourself
A Correct answer
Explanation

Amylose is a linear starch component that helps create a firm, cohesive structure when cooked, making it useful for binding batters to food during frying.