Hot pressing of oil seed results in:
A) Higher flavor profile
B) Higher quality due to increased gums
C) Higher amount of oil rendered
D) Lower amount of free fatty acids
E) Higher purity of the oil
Correct Answer:
Verified
Q3: Bleaching removes which of the following contaminants:
A)
Q4: The following type of fat has the
Q5: The process used to remove fatty acids
Q6: Plasticity over a wide temperature range is
Q7: Tenderness in pastry is favored by;
A) Flakiness
B)
Q9: Fats function as tenderizing agents by:
A) Being
Q10: Using a minimum of water in making
Q11: During frying, the smoke point decreases because
Q12: Hydrogenation can produce some:
A) cis fatty acid
B)
Q13: The change in the surface of chocolate
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