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Author Question: If you substituted aspartame for sugar in making a shortened cake, what are two major problems that ... (Read 73 times)

james0929

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on: Aug 2, 2018
If you substituted aspartame for sugar in making a shortened cake, what are two major problems that would happen?
 
  What will be an ideal response?

Question 2

Elastin is the connective tissue that is resistant to heat.
 
  Indicate whether the statement is true or false


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uniquea123

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

1 . Aspartame is not heat stable; therefore, it would lose sweetening ability with baking. Aspartame does not have the bulk that sugar has. The cake volume would be affected.
2 . Browning.also is impaired.

Answer to Question 2

T


james0929

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Reply 2 on: Aug 2, 2018
:D TYSM

nguyenhoanhat

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Reply 3 on: Yesterday
Wow, this really help

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