Vital wheat gluten is often added to rye bread dough to increase the protein content of this weak flour.
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Q10: Whole milk cannot be substituted for water
Q11: Which of the following milk products is
Q12: To prepare a medium syrup, you should
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Q13: When substituting shortening in a formula calling
Q14: When measuring the concentration of sugar in
Q16: Which of the following is NOT found
Q17: Roasting nuts removes their flavor, making then
Q18: Iodized salt should not be used in
Q19: When sugar is cooked to the "hard
Q20: Yogurt contains as much milkfat as the
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