A change of state from water to steam has no effect on the volume of
batters and doughs when they are being baked or fried.

Name: A change of state from water to steam has no effect on the volume of batters and doughs when they are being baked or fried.
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Question

Quizplus · Accepted Answer

When water in batters and doughs is heated and changes state from liquid to steam, it expands significantly, which affects the volume of the batters and doughs, causing them to rise during baking or frying.

A Change of State from Water to Steam Has No