Increasing the water content of pastry decreases toughness.
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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
Q39: Fat enhances the keeping quality of cake.
Q41: What are two reasons for failure of
Q42: List two factors that can cause a
Q43: Why is yeast-containing dough fermented and proofed?
Q44: Indicate one role of each ingredient listed
Q45: A consumer made muffins from scratch, using
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