Sucrose in cake batters contributes to browning by the Maillard Reaction
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Q28: Cake batter consists of fat globules dispersed
Q29: Chlorine-treated cake flour improves baking performance.
Q30: It is vital for the oven to
Q31: Stirring in the bowl is not counted
Q32: Emulsifiers in cake batter aid in fat
Q34: Mealy pastry might be expected from the
A)
Q35: A flaky pastry results when:
A) Gluten formation
Q36: Hard wheat flour will produce acceptable bread
Q37: A tenderizing agent in quick breads is
Q38: The conventional cake method involves mixing all
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