The ability of a baked product to rise is directly related to its _____ content.
A) carbohydrate
B) lipid
C) protein
D) water, vitamin, and mineral
Correct Answer:
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Q3: During baking, the presence of moisture from
Q4: Which of the following statements about gluten
Q6: Whole-wheat flour, also known as graham or
Q7: Crumb is partially created during baking
A) by
Q7: Wheat flours are classified according to their
A)
Q9: The major source of flour for bread
Q10: The five basic steps of milling in
Q11: Which of the following flours yields a
Q12: Which statement is true regarding baked products?
A)
Q13: Which of the following flour's main protein
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