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Author Question: Increasing the water content of pastry decreases toughness. Indicate whether the statement is ... (Read 21 times)

chandani

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Increasing the water content of pastry decreases toughness.
 
  Indicate whether the statement is true or false

Question 2

Cake batter consists of fat globules dispersed in the aqueous medium, sugar and salts in true solution, proteins colloidally dispersed, and starch granules suspended.
 
  Indicate whether the statement is true or false



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cdmart10

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Answer to Question 1

F

Answer to Question 2

T



chandani

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Both answers were spot on, thank you once again



cdmart10

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