Invert sugar is a complex sugar that is formed when maltose and sucrose are combined with certain enzymes.
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Q2: Strong flour is made from wheat with
Q3: Cake flour is usually weaker than pastry
Q4: Rye blend is a mixture of various
Q5: Bread flour stays in a lump when
Q6: Not all sugars have the same degree
Q8: High-protein wheat flour absorbs less water than
Q9: An emulsion is formed when a solid
Q10: Emulsified shortening is usually softer in texture
Q11: You can use either butter or shortening
Q12: Margarine contains 10 to 15% water.
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