In a flour mixture, sugar
a. contributes to tenderness and increases the volume of cakes and cookies during creaming.
b. contributes to volume by providing food for the yeast, although too much decreases the volume.
c. raises the temperature at which gelatinization and coagulation occur.
d. is hygroscopic, and thus delays staling and improves the shelf life of the baked product.
e. contributes to caramelization and the Maillard reaction.
f. all of the above answers are correct
g. none of the above answers is correct
Indicate whether the statement is true or false
Question 2
Which of the flowing statements is incorrect about baking powder?
a. Baking powder can be made by combining teaspoon of baking soda with teaspoon of cream of tartar.
b. Federal standards require that all baking powders must be formulated to be able to produce at least 12 percent carbon dioxide when water and heat are applied.
c. Fast or single-acting powder is available only to commercial bakers.
d. Double-acting baking powder reacts once when it is moistened, and again during heating.
e. Fast or single-acting baking powder mixtures should be allowed to stand for at least 15 minutes before being placed in the oven because carbon dioxide is produced as soon as water is added.
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