High-conversion corn syrups
A) are more viscous.
B) have greater sweetening power.
C) cannot promote fermentation.
D) cannot contribute to browning.
Correct Answer:
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Q8: The sweetest of all the granulated sugars
Q9: The major sources of sweeteners in the
Q10: After honey is extracted from the comb,
Q11: Glucose is
A)also known as levulose.
B)half as sweet
Q14: _ appears to be the closest equivalent
Q15: The primary adjustment in a recipe when
Q16: Maple-flavored syrups are primarily
A)a blend of maple
Q17: The baking industry relies on _ to
Q18: High-fructose corn syrup
A)is made by treating cornstarch
Q25: Although most sugar alcohols are primarily sold
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