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List a few shortcomings of native starches which make it unacceptable in certain food applications.
Lack of free-flowing properties of water repellence of the starch granules, insolubility or failure of the granules to swell and develop viscosity after cooking, cohesive or rubbery texture of the cooked starch, sensitivity of the cooked starch to breakdown during extended cooking, lack of clarity and formation of opaque gel are a few shortcomings of native starches which make it unacceptable in certain food applications.
What happens to the movement of molecules at equilibrium? At equilibrium, the movement of molecules continues, but because there is no concentration gradient, there is no net m
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