Author Question: In food preparation, which sugar causes excessive stickiness in candies, overbrowning in baked ... (Read 64 times)

james

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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

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Answer to Question 1

b

Answer to Question 2

d



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james

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Both answers were spot on, thank you once again




 

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