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Author Question: A flaky pastry results when (1) gluten formation is inhibited, (2) oils are used instead of ... (Read 105 times)

tsand2

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A flaky pastry results when
 
  (1) gluten formation is inhibited, (2) oils are used instead of plastic fat, (3) steam separates layers of dough, (4) soft wheat flour is used., (5) the flour is completely coated with fat.

Question 2

A high sugar cake would have poor volume and have fallen in the center, due to the sugar's effect on
 
  (1) delaying gluten development, (2) elevating coagulation temperature, (3) liquid absorption, (4) excess development of gluten, (5) 1 and 2



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dominiqueenicolee

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Answer to Question 1

3

Answer to Question 2

5





 

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