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Author Question: Using a minimum of water in making pastry (1) decreases hydration of gluten, (2) increases ... (Read 118 times)

evelyn o bentley

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on: Aug 2, 2018
Using a minimum of water in making pastry
 
  (1) decreases hydration of gluten, (2) increases hydration of gluten, (3) promotes flakiness, (4) promotes development of long gluten strands, (5) is not important if shortening is the fat being used.

Question 2

Ultragrain flour is
 
  (1) a rye mutation, (2) a cellulose with gluten added, (3) a new strain of wheat milled to a fine texture, (4) a mixture of wheat and triticale flours, (5) a mixture of triticale and rye flours.


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janeli

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Reply #1 on: Aug 2, 2018
Answer to Question 1

1

Answer to Question 2

3


evelyn o bentley

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Reply 2 on: Aug 2, 2018
Great answer, keep it coming :)

amcvicar

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Reply 3 on: Yesterday
YES! Correct, THANKS for helping me on my review

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