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Learning Task 3: Quiz 2
Enumeration
Use your learning about the functional properties of starches and
nutritional significance o noodles and pasta.
A. Directions: Enumerate the functional properties of starch
1.
2.
3.
4.
5.

Sagot :

JUNEBIBEIN

Answer:

Enumerations.

Explanation:

1. Thickeners in gravies, sauces, and pudding. It absorbs water and become a gel when cooked.

2. Colloidal stabilizers, and Moisture retainer

3. Gel forming agents

4. Binders, Package

5. Flavor carriers- its ability to trap oils and fats, which absorb flavoring substances more efficiently.

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