Author Question: In food preparation, which sugar causes excessive stickiness in candies, overbrowning in baked ... (Read 62 times)

james

  • Hero Member
  • *****
  • Posts: 573
In food preparation, which sugar causes excessive stickiness in candies, overbrowning in baked products, and lower freezing temperatures in ice cream?
 a. dextrose
  b. fructose
  c. galactose
  d. sucrose
  e. maltose
  f. lactose

Question 2

The sweetest of all the granulated sugars is
 a. glucose.
  b. galactose.
  c. sucrose.
  d. fructose.
  e. maltose.



amy.lauersdorf90

  • Sr. Member
  • ****
  • Posts: 327
Answer to Question 1

b

Answer to Question 2

d



Related Topics

Need homework help now?

Ask unlimited questions for free

Ask a Question

james

  • Hero Member
  • *****
  • Posts: 573
Both answers were spot on, thank you once again




 

Did you know?

The ratio of hydrogen atoms to oxygen in water (H2O) is 2:1.

Did you know?

Blastomycosis is often misdiagnosed, resulting in tragic outcomes. It is caused by a fungus living in moist soil, in wooded areas of the United States and Canada. If inhaled, the fungus can cause mild breathing problems that may worsen and cause serious illness and even death.

Did you know?

Although the Roman numeral for the number 4 has always been taught to have been "IV," according to historians, the ancient Romans probably used "IIII" most of the time. This is partially backed up by the fact that early grandfather clocks displayed IIII for the number 4 instead of IV. Early clockmakers apparently thought that the IIII balanced out the VIII (used for the number 8) on the clock face and that it just looked better.

Did you know?

The B-complex vitamins and vitamin C are not stored in the body and must be replaced each day.

Did you know?

In ancient Rome, many of the richer people in the population had lead-induced gout. The reason for this is unclear. Lead poisoning has also been linked to madness.

For a complete list of videos, visit our video library