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Author Question: Increasing the amount of sugar in a starch mixture (1) increases both viscosity and translucency, ... (Read 108 times)

crazycityslicker

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on: Aug 2, 2018
Increasing the amount of sugar in a starch mixture
 
  (1) increases both viscosity and translucency, (2) decreases both viscosity and translucency, (3) has no effect on the viscosity of the cooked product, (4) decreases viscosity and increases translucency (5) increases viscosity and decreases translucency.

Question 2

Name three additives, besides sugar and salt, found on a label of a loaf of bread. State the function of these three additives.
 
  What will be an ideal response?


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Yixagurpuldink

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

4

Answer to Question 2

Niacin, reduced iron, thiamin mononitrate, riboflavin for enriching the nutritive value of the bread. Sodium stearoyl lactylate, calcium stearoyl-2-lactylate, monoglycerides, calcium iodate, calcium peroxide are added as dough conditioners. Calcium propionate and calcium sulfate are added to retard spoilage. Ammonium sulfate is added as yeast food.


crazycityslicker

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

alexanderhamilton

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Reply 3 on: Yesterday
Gracias!

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