Author Question: Distinguish between line spread and percent sag. What will be an ideal ... (Read 33 times)

CORALGRILL2014 · **on:** Aug 2, 2018

Distinguish between line spread and percent sag.

What will be an ideal response?

Question 2

Distinguish between single-acting versus double-acting baking powder.

What will be an ideal response?

Andromeda18 · **Reply #1 on:** Aug 2, 2018

Answer to Question 1

Both are objective measurements for food products. Line spread is a measure of the apparent viscosity of a liquid or sol, like white sauces, starch thickened puddings, cake batter, and fillings. It measures the consistency or rate of flow. Percent sag is a measure of gel strength. Weak gels will have higher values than strong gels.

Answer to Question 2

Although both are chemical sources of carbon dioxide, the one available on the market today is the double-acting baking powder. The single-acting baking powder would be a homemade tartrate form made by mixing baking soda and cream of tartar together. The term single-acting means that it releases carbon dioxide when first moistened, usually within the first two minutes. On the other hand, double-acting baking powders contain baking soda, plus two acids, monocalcium phosphate monohydrate which is fast acting, and sodium aluminum sulfate which reacts with heat in the oven.