The enzymes in certain raw fruits that inhibit gelatin setting are _____________,_______________,and _________________.
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Q24: Brown sugar is a combination of molasses
Q35: What happens if water comes into contact
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
Q45: Gases present in the dough or batter
Q46: Why should you measure ingredients by weight
Q47: What does cream of tartar act as
Q49: Liquor is the same as liqueur.
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