A strong network of gluten proteins is created when dough is kneaded.
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Q20: When using vanilla bean to flavour a
Q21: To temper dark chocolate,melt it to:
A)43-46°C,cool to
Q22: Which of the following nuts is actually
Q23: Baked goods will become stale because of:
A)temperature
B)moisture
Q24: Composite flours cannot be used in the
Q27: All-purpose flour contains bran and germ.
Q27: Marzipan is made from ground:
A)almonds
B)hazelnuts
C)pine nuts
D)walnuts
Q28: Flour can be stored in the freezer
Q29: Cocoa powder that has been treated with
Q30: One of the functions of fats is
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