(ASAP) (FOOD SCIENCE) how does the addition of starches provide structure to a food product

In addition to building texture, starches are used to contribute stability to food products. This often takes the form of holding water. As previously mentioned, gelatinized starch molecules tend to reassociate with one another.

a. energy is absorbed in the reaction.

if in a given reaction the energy of products is greater than the energy of reactants it means that reaction is endothermic and during the reaction, the energy is absorbed by reactants. in an endothermic reaction, the products have more stored chemical energy than the reactants. and in this reaction the reactants are more stable than products before the compounds with less energy are always more stable.