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Author Question: One of the problems caused by using honey in place of sugar in a cake is that honey causes (1) ... (Read 174 times)

JGIBBSON

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on: Aug 2, 2018
One of the problems caused by using honey in place of sugar in a cake is that honey causes
 
  (1) the cake to fall, (2) very limited browning due to an increase in pH, (3) limited browning due to reduction in pH, (4) increased browning and an increase in pH, (5) increased browning and a more acidic batter.

Question 2

Confectioner's sugar is not used in shortened cakes because it
 
  (1) is too sweet, (2) does not provide crystals to improve structure, (3) contains too little starch for gelatinization, (4) promotes a porous texture, (5) none of these.


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jharrington11

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

5

Answer to Question 2

2


JGIBBSON

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


jharrington11

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


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