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Author Question: Increasing the water content of pastry decreases toughness. Indicate whether the statement is ... (Read 69 times)

chandani

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on: Aug 2, 2018
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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Reply #1 on: Aug 2, 2018
Answer to Question 1

F

Answer to Question 2

T


chandani

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Reply #2 on: Aug 2, 2018
Both answers were spot on, thank you once again


cdmart10

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Reply #3 on: Aug 2, 2018
Great! Please up vote :D


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