One of the most important reasons for the addition of salt is flavor.
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Q40: Flour mixtures are either doughs or batters,
Q41: All-purpose flour is a blend of hard
Q41: The types and proportions of ingredients determine
Q42: The most obvious function of sugar is
Q44: Matching
Definition choices:
-pour batter
A)¹/2 cup liquid to 1
Q46: The genetically transmitted disease that makes individuals
Q48: Matching
Definition choices:
-stiff/firm dough
A)¹/2 cup liquid to 1
Q49: Enriched flour has added thiamin, riboflavin, niacin,
Q49: Eggs are added to baked products for
Q50: Hard wheat flours with higher protein contents
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