Food Science & Technology Quiz (01-05-2022)
Q1. _______ is the transition of starch granules from the birefringent crystalline state to non-birefringent swollen state.
Gelation
Gelatinization
Retrogradation
Crystallization
ANSWER: B. Gelatinization
Explanation – The transition of starch granules from a birefringent crystalline form to a non-birefringent swelling state ...