Академический Документы
Профессиональный Документы
Культура Документы
Grade 10 Gold
In cooking, these factors may affect the product in structure, form, flavour,
texture, colour, and many other aspects of the finished product. These factors namely
stress, kind and amount of starch, endpoint temperature, heating rate, etc, may affect
the product made in different aspects if done in an improper way. Starch simply may
cause complications in the finished product if used extensively and exceedingly. Having
the knowledge regarding these factors may result in better food products. No more food
products that have bad structure and form, no more products with unpleasant flavours,