10. what kind of treated flour that is all purpose flour with the leavening agent and salt already added?
A. aged flour B. bleached flour C. enriched flour D. self-rising flour

11. A starch that has been chemically or physically modified to create unique functional characteristics.
A. purified starch B. cornstarch C. modified starch D. glucose starch

12. this occurs when starch granules are heated in a liquid, it also increases the volume, viscosity and translucency of starch granules.
A. syneresis B. dextrinization C. retrogradation D. gelatinization

13. most of the following affected the gelatinization process of starch, except
A. acid B. temperature C. salt D. fat

14. what is the type of reaction when the starch is oozing of liquid from gel when cut and allowed to stand?
A. syneresis B. dextrinization
C. retrogradation D. gelatinization

15. what type of starch structure that holds the gel together and contributes gelling characteristics?
A. amylopectin B. amylose
C. retrogradation D. syneresis​