In food preparation, which sugar causes excessive stickiness in candies, overbrowning in baked products, and lower freezing temperatures in ice cream?
A) dextrose
B) fructose
C) galactose
D) sucrose
E) maltose
F) lactose
Correct Answer:
Verified
Q2: The only sugar with an animal source
Q3: Which statement is accurate?
A) One teaspoon of
Q4: In baked goods, sugars
A) produce a finer
Q5: Which of the following sugars is used
Q6: The primary adjustment in a recipe when
Q8: The basic building block of most carbohydrates
Q9: The major sources of sweeteners in the
Q11: Which of the following is not a
Q12: Glucose is
A) also known as levulose.
B) less
Q18: As compared with lower-conversion syrups, high-conversion corn
Unlock this Answer For Free Now!
View this answer and more for free by performing one of the following actions
Scan the QR code to install the App and get 2 free unlocks
Unlock quizzes for free by uploading documents