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Author Question: Interfering agents may inhibit crystallization through all of the following methods except a. ... (Read 28 times)

audragclark

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on: Aug 19, 2018
Interfering agents may inhibit crystallization through all of the following methods except
 a. decreasing water activity.
  b. inhibiting nuclei formation.
  c. physically coating the crystals.
  d. crystallizing themselves.

Question 2

In confections, lactose
 a. inhibits bloom defect.
  b. provides lecithin and monoglycerides, which aid in emulsification.
  c. provides a reducing sugar moiety that can participate in Maillard browning.
  d. produces desirable or undesirable flavor compounds through oxidation and/or hydrolysis.


apple

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Reply #1 on: Aug 19, 2018
Answer to Question 1

d

Answer to Question 2

c


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