Which of the following characteristics is a function of milk proteins in confections?

Question

Quizplus · Accepted Answer

Milk proteins serve multiple functions in confections, including aiding in emulsification and miscibility of various ingredients, contributing to flavor and color development, improving nutritional profile, and with heat, they can yield a protein fiber network that gives rigidity, shape, texture, and chewability. All of the listed characteristics are functions of milk proteins in confections. Milk proteins are important in emulsifying ingredients that would not normally mix well, such as oil and water. They also contribute to the flavor and color of the final product. Milk proteins improve the overall nutritional profile of confections and with heat can form a protein fiber network that gives confections structure, texture, and chewiness.

Which of the Following Characteristics Is a Function of Milk