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Author Question: Sugar in a baked product promote tenderness by (1) inhibiting gluten development, (2) raising the ... (Read 53 times)

vinney12

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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

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

4

Answer to Question 2

T


vinney12

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


Viet Thy

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


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