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Author Question: The key structural ingredient in most quick breads (exclude cream puffs and popovers) is (1) egg ... (Read 218 times)

iveyjurea

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on: Aug 2, 2018
The key structural ingredient in most quick breads (exclude cream puffs and popovers) is
 
  (1) egg white, (2) fat, (3) gluten, (4) starch, (5) sugar.

Question 2

A consumer states that she/he always adds a touch of baking soda when cooking green beans in order to preserve the nice green color. What are three dangers in doing this?
 
  What will be an ideal response?


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tuate

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

3

Answer to Question 2

Color change too vivid or non-food green.
Mushy texture
Loss of thiamin and vitamin C
Flavor


iveyjurea

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Reply #2 on: Aug 2, 2018
Thanks


tuate

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Reply #3 on: Aug 2, 2018
Welcome :)


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