Sugar decreases the viscosity of starch gels by

The covalent bond between the nitrogen of one amino acid and the carbon of the carboxyl group of another amino acid is called

Sugar increases translucency of a gelatinized starch mixture.

Compounds that can act as an acid or a base, depending on conditions, are said to be

Beating denatures some of the proteins in egg whites.

In baking custards made with the following, which is likely to be done first?

Match the products with its correct leavening agents 

Albumins are classified as the following type of protein:

When proteins coagulate, they are more soluble.

Most starchs become thinner with prolonged heating.