One of the functions of fats is to give structure to baked goods.
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Q22: Unsweetened chocolate and bittersweet chocolate refer to
Q23: Air is one leavening agent that is
Q25: A strong network of gluten proteins is
Q27: Marzipan is made from ground:
A)almonds
B)hazelnuts
C)pine nuts
D)walnuts
Q27: All-purpose flour contains bran and germ.
Q28: Flour can be stored in the freezer
Q29: Cocoa powder that has been treated with
Q31: Rye flour does not contain proteins that
Q34: Chocolate liquor,or chocolate mass,contains about 53% cocoa
Q35: When melting chocolate,the temperature of the melted
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