Food and Culinary Arts

A batch of plain muffins has a soapy, bitter flavor. The recipe has no acidic ingredients. What ...

Started by bobbysung

Soy flour is high in protein and therefore will make high quality breads without the addition of wheat flour.

Started by Starlight

Glutenin gives elasticity to dough.

Started by jrubin

Freshly milled flour when used to bake bread will result in a high volume and fine textured bread.

Started by bclement10

Bread flour is made primarily from soft wheat.

Started by Mr. Wonderful

Will it be acceptable to use regular milk instead of buttermilk/sour milk in a muffin or cake recipe ...

Started by HudsonKB16

Which of the following listed items can cause production of carbon dioxide gas for leavening in ...

Started by anshika

Which of the following ingredients helps to give firm structure to quick breads?

Started by littleanan

Which kind of flour is the lowest in protein?

Started by littleanan

What major role does fat play in baked flour mixtures?

Started by big1devin

The yellowish color of freshly-milled flour is due primarily to the presence of

Started by fahad

The recipe instructions for a bakery product state that all dry ingredients should be mixed together ...

Started by segrsyd

The desirable effects of fat in many baked products may be extended by use of

Started by karen

In the process of milling flour, the small pieces from the inner portion of the kernel which are ...

Started by tfester

Identify the flour that is highest in protein.

Started by Medesa

How much soda is usually used in baked mixtures with one cup of buttermilk?

Started by joesmith1212

Grades of white flour are determined on the basis of the

Started by newyorker26

Considering the purpose of fat in a shortened cake, what would be the most likely outcome if "diet" ...

Started by mia

Approximately what percent of the wheat kernel is endosperm?

Started by leo leo

A cake recipe has buttermilk and baking soda as ingredients. If whole or 2% milk is substituted for ...

Started by 09madisonrousseau09

Why did the U.S. Food and Drug Administration mandate the addition of folic acid to white flour in 1996?

Started by Pineapplelove6

Explain why the germ part of the kernel may become rancid.

Started by ericka1

The essential acid, lysine, is lacking in cereal grains.

Started by daltonest1984

Rice should be cooked in 3-4 times its volume in water.

Started by washai

Cereal grains provide an insignificant amount of protein for the world population as a whole.

Started by mspears3