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Author Question: Distinguish between line spread and percent sag. What will be an ideal ... (Read 37 times)

CORALGRILL2014

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on: Aug 2, 2018
Distinguish between line spread and percent sag.
 
  What will be an ideal response?

Question 2

Distinguish between single-acting versus double-acting baking powder.
 
  What will be an ideal response?


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Andromeda18

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

Both are objective measurements for food products. Line spread is a measure of the apparent viscosity of a liquid or sol, like white sauces, starch thickened puddings, cake batter, and fillings. It measures the consistency or rate of flow. Percent sag is a measure of gel strength. Weak gels will have higher values than strong gels.

Answer to Question 2

Although both are chemical sources of carbon dioxide, the one available on the market today is the double-acting baking powder. The single-acting baking powder would be a homemade tartrate form made by mixing baking soda and cream of tartar together. The term single-acting means that it releases carbon dioxide when first moistened, usually within the first two minutes. On the other hand, double-acting baking powders contain baking soda, plus two acids, monocalcium phosphate monohydrate which is fast acting, and sodium aluminum sulfate which reacts with heat in the oven.


CORALGRILL2014

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Reply 2 on: Aug 2, 2018
Great answer, keep it coming :)

adf223

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Reply 3 on: Yesterday
Excellent

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