Tenderness in pastry is favored by;
A) Flakiness
B) Decreased hydration of gluten
C) Increased hydration of gluten
D) A and B
E) A and C
Correct Answer:
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Q2: During oil processing, undesirable compounds such as
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
Q8: Hot pressing of oil seed results in:
A)
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)
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