In general, the __________, the more gluten develops.
A) weaker the flour
B) more fat contained in a formula
C) more a dough or batter is mixed
D) less the amount of water in a formula
Correct Answer:
Verified
Q11: Gluten _.
A) produces gas in a product
Q12: A firm and chewy baked product contains
Q13: Which of the following is not one
Q14: Any fat used in baking is called
Q15: Shortbread is short because _.
A) it does
Q17: A stale bakeshop product _.
A) has lost
Q18: The staling of a bakeshop product can
Q19: White wheat flour is milled from wheat
Q20: If a baker is trying to decide
Q21: If a flour feels very smooth and
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