What is dextrinisation?, When starchy foods are cooked with dry heat, Foams are formed when air is trapped, Gluten allows dough to stretch and rise, Keeps water and oil in a stable emulsion, What does dextrinisation covert starch molecules into?, Large molecules called Dextrins, Smaller molecules called Dextrins, Proteins, Custard, What happens to food when it goes through dextrinisation for a long time?, The food becomes lighter and chewy, nothing changes, It becomes darker and crispier, It allows dough to stretch and rise

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