[Answered] Sugar in a baked product promote tenderness by (1) inhibiting gluten development, (2) raising the ...

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Author Question: Sugar in a baked product promote tenderness by (1) inhibiting gluten development, (2) raising the ... (Read 28 times)

vinney12

Hero Member
Posts: 586

on: Aug 2, 2018

Sugar in a baked product promote tenderness by

(1) inhibiting gluten development, (2) raising the coagulation temperature of gluten in the batter, (3) promoting gluten development, (4) 1 and 2, (5) 2 and 3

Question 2

Plant gums are classified as soluble fiber.

Indicate whether the statement is true or false

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Viet Thy

Sr. Member
Posts: 329

Reply #1 on: Aug 2, 2018

Answer to Question 1

4

Answer to Question 2

T

vinney12

Hero Member
Posts: 586

Reply #2 on: Aug 2, 2018

Both answers were spot on, thank you once again

Viet Thy

Sr. Member
Posts: 329

Reply #3 on: Aug 2, 2018

Great! Please up vote

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Author Question: Sugar in a baked product promote tenderness by (1) inhibiting gluten development, (2) raising the ... (Read 28 times)

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