As stated in this chapter, for starch gelatinization to occur, there must be enough water and heat. Think about the amount of liquid in each of the following products. For each pair, state which...

As stated in this chapter, for starch gelatinization to occur, there must be enough water and heat. Think about the amount of liquid in each of the following products. For each pair, state which product relies more on starch gelatinization for its structure. That is, in which will more starch gelatinization occur:

• Bread or pie pastry?

• Crisp, dry cookies or muffins?