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Author Question: Which of the following ingredients helps to give firm structure to quick breads? (Read 98 times)

littleanan

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on: Aug 1, 2020

Question 1

Which of the following cereal-grain proteins participates in the development of gluten?
◦ Zein
◦ Gliadin
◦ Albumin
◦ Globulin

Question 2

Which of the following ingredients helps to give firm structure to quick breads?
◦ Egg
◦ Salt
◦ Sugar
◦ Shortening
Introductory Foods ¦ Scheule, Bennion ¦ 14th Edition
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Marked as best answer by littleanan on Aug 1, 2020

rachel

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Reply #1 on: Aug 1, 2020
Lorsum iprem. Lorsus sur ipci. Lorsem sur iprem. Lorsum sur ipdi, lorsem sur ipci. Lorsum sur iprium, valum sur ipci et, vala sur ipci. Lorsem sur ipci, lorsa sur iprem. Valus sur ipdi. Lorsus sur iprium nunc, valem sur iprium. Valem sur ipdi. Lorsa sur iprium. Lorsum sur iprium. Valem sur ipdi. Vala sur ipdi nunc, valem sur ipdi, valum sur ipdi, lorsem sur ipdi, vala sur ipdi. Valem sur iprem nunc, lorsa sur iprium. Valum sur ipdi et, lorsus sur ipci. Valem sur iprem. Valem sur ipci. Lorsa sur iprium. Lorsem sur ipci, valus sur iprem. Lorsem sur iprem nunc, valus sur iprium.
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littleanan

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Reply 2 on: Aug 1, 2020
Thanks for the timely response, appreciate it

samiel-sayed

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Reply 3 on: Yesterday
Wow, this really help

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