Which changes are caused by heating dough or batter?
A) gases expand and create pressure
B) fat melts
C) starches gelatinize
D) flours, eggs, and milk proteins coagulate
E) All of these are correct.
Correct Answer:
Verified
Q16: The non-wheat grains make different types of
Q17: Wheat flour proteins include all of the
Q18: A yeast bread is a bread
A) leavened
Q19: Which of the following statements about gluten
Q20: What type of wheat has the highest
Q22: In a flour mixture, which of the
Q23: Which of the following flours contains more
Q24: Which of the following statements is incorrect
Q25: Bread makers now add yeast directly to
Q26: All of the following are active yeasts
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