The staling of a bakeshop product can be slowed by all of the following techniques except __________.
A) freezing it
B) refrigerating it
C) protecting it from the air
D) adding moisture retainers to its formula
Correct Answer:
Verified
Q13: Which of the following is not one
Q14: Any fat used in baking is called
Q15: Shortbread is short because _.
A) it does
Q16: In general, the _, the more gluten
Q17: A stale bakeshop product _.
A) has lost
Q19: White wheat flour is milled from wheat
Q20: If a baker is trying to decide
Q21: If a flour feels very smooth and
Q22: Whole wheat flour is different from white
Q23: Rye bread must normally contain wheat flour
Unlock this Answer For Free Now!
View this answer and more for free by performing one of the following actions
Scan the QR code to install the App and get 2 free unlocks
Unlock quizzes for free by uploading documents