What assists with color fixation in baked goods?
A) hydrocolloids
B) sodium propionate
C) polysorbates
D) sodium citrate
Correct Answer:
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Q13: What type of flour must be supplemented
Q14: Wheat flour is primarily used for yeast
Q15: When preparing yeast bread dough,
A) prior to
Q16: What improves mouthfeel and acceptability, increases loaf
Q17: Which of the following ingredients is added
Q19: Yeast breads are leavened with the
A) sugar
Q20: Which type of bread requires about 8
Q21: In yeast bread production,
A) fermenting yeasts contribute
Q22: Raised doughnuts are made with _ and
Q23: Which statement regarding baking pan selection for
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