This topic contains a solution. Click here to go to the answer

Author Question: In yeast bread production, a. fermenting yeasts contribute to the unique flavor of baked products ... (Read 106 times)

Mr. Wonderful

  • Hero Member
  • *****
  • Posts: 866
In yeast bread production,
 a. fermenting yeasts contribute to the unique flavor of baked products through the formation of both volatile and nonvolatile products.
  b. nonvolatile amino acids and saccharides generate flavors through the Maillard reaction.
  c. organic acids and carbonyl compounds contribute to crust flavor.
  d. a high level of acetic acid is thought to provide the unique flavor of French bread.
  e. all of the above answers are correct
  f. none of the above answers is correct

Question 2

Protein coagulates and starch granules start to swell and gelatinize at about
 a. 120 degrees F.
  b. 125 degrees F.
  c. 130 degrees F.
  d. 140 degrees F.



Related Topics

Need homework help now?

Ask unlimited questions for free

Ask a Question
Marked as best answer by a Subject Expert

Carliemb17

  • Sr. Member
  • ****
  • Posts: 325
Answer to Question 1

e

Answer to Question 2

d





 

Did you know?

Asthma occurs in one in 11 children and in one in 12 adults. African Americans and Latinos have a higher risk for developing asthma than other groups.

Did you know?

Certain chemicals, after ingestion, can be converted by the body into cyanide. Most of these chemicals have been removed from the market, but some old nail polish remover, solvents, and plastics manufacturing solutions can contain these substances.

Did you know?

The term pharmacology is derived from the Greek words pharmakon("claim, medicine, poison, or remedy") and logos ("study").

Did you know?

Hippocrates noted that blood separates into four differently colored liquids when removed from the body and examined: a pure red liquid mixed with white liquid material with a yellow-colored froth at the top and a black substance that settles underneath; he named these the four humors (for blood, phlegm, yellow bile, and black bile).

Did you know?

Although not all of the following muscle groups are commonly used, intramuscular injections may be given into the abdominals, biceps, calves, deltoids, gluteals, laterals, pectorals, quadriceps, trapezoids, and triceps.

For a complete list of videos, visit our video library