In a flour mixture, sugar
A) contributes to tenderness and increases the volume of cakes and cookies during creaming.
B) contributes to volume by providing food for the yeast, although too much decreases the volume.
C) raises the temperature at which gelatinization and coagulation occur.
D) is hygroscopic, and thus delays staling and improves the shelf life of the baked product.
E) contributes to caramelization and the Maillard reaction.
F)all of the above answers are correct
G) none of the above answers is correct

Question

In a flour mixture, sugar
A) contributes to tenderness and increases the volume of cakes and cookies during creaming.
B) contributes to volume by providing food for the yeast, although too much decreases the volume.
C) raises the temperature at which gelatinization and coagulation occur.
D) is hygroscopic, and thus delays staling and improves the shelf life of the baked product.
E) contributes to caramelization and the Maillard reaction.
F)all of the above answers are correct 
G) none of the above answers is correct

Quizplus · Accepted Answer

Sugar plays multiple roles in baking, including tenderness, volume, feeding yeast, delaying staling, and contributing to browning reactions.

In a Flour Mixture, Sugar