of 115C to alukewarm temperature at 40C without agitation?
Explain the type of dispersion and what would likely happen when agitation was begun. Define Dextrose Equivalent (D.E.). Does increasing the D.E. of corn syrups increase or decrease their: browning capacity, hygroscopicity, viscosity, sweetness. In the following situations or foods, indicate the prime type of phenomena or reaction which forms the browning and theexplanation for your answer. Choose from the choices of: a. caramelization b. dextrinization c. Maillard reaction d.
