In a flour mixture, sugar
A) gelatinizes starch and serves as a solvent for dry ingredients.
B) hydrates flour, increases volume, and contributes to crumb and texture.
C) firms dough.
D) increases volume, adds moistness, and improves color.
Correct Answer:
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Q22: In a flour mixture, which of the
Q23: Dry (active)yeast
A) is also called compressed yeast
Q25: Which of the following pH ranges will
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Q31: In a flour mixture, which of the
Q32: In flour mixtures,
A) starch strengthens the mixture
Q33: Yeast activity (growth)is controlled by
A) hydration.
B) temperature.
C)
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Q39: Which of the following is an adjustment
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