The stronger the flour,the more gluten-forming potential it has.
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Q23: Air is one leavening agent that is
Q24: Brown sugar is a combination of molasses
Q34: Chocolate liquor,or chocolate mass,contains about 53% cocoa
Q35: When melting chocolate,the temperature of the melted
Q36: Fat bloom in chocolate is cause by:
A)storing
Q37: Buckwheat flour contains gluten-forming proteins.
Q39: Starches gelatinize at temperatures above 60°C (140°F).
Q41: The main difference between a dough and
Q42: Rehydrating gelatin is called "blooming".
Q43: Sugars are classified as either _ or
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