Answer to Question 1
Butter is made from the cream of milk. It is semi-hard and contains about 80 milk fat, no more than 16 water, and 4 milk solids.
Margarine has a very similar composition to butter, but is made from soybean, corn, safflower, canola, or other vegetable oils. Margarine is the result of hydrogenation of any of these vegetable oils. The calories of butter equal the calories of margarine, but are from a different fat source.
Shortening is comprised of plant oils that have been hydrogenated to enhance solidity and pliability. Soybean oil is the major source of hydrogenated shortening. Shortening is also superglycerinated, which includes the addition of mono- and diglycerides to improve plasticity. This makes shortening ideal for baking.
Vegetable oils are from soybeans, rapeseed (canola), sunflower seed, corn, cottonseed, and safflower seed and tropical oils are from avocado, coconut, palm kernel, palm, and olives.
Vegetable oils differ in taste, color and texture. Vegetable oils require extraction from plants, refinement, bleaching, and deodorizing for manufacturing.
Answer to Question 2
Some possible sources of error in making yeast bread include killing the yeast, under-kneading or over-kneading the bread dough, inaccurate oven temperature (too hot or not hot enough), and inaccurate ingredient proportions.
Differences in the number and location of flagella.
Laboratory mice demonstrate that genetic differences can have profound effects on the propensity to
Table 6.1 illustrates the main regime types and their differences. It breaks the regimes into four
Broccoli vs Peanut Butter
Possible Sources of Differences in Output per Worker
Quartics, differences