Author Question: Name two factors that produce flaky pastry and explain the effect of each. What will be an ideal ... (Read 128 times)

AEWBW

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Name two factors that produce flaky pastry and explain the effect of each.
 
  What will be an ideal response?

Question 2

The level of trans fatty acids in margarine cannot be reduced by altering hydrogenation procedures.
 
  Indicate whether the statement is true or false



Hdosisshsbshs

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Answer to Question 1

FACTORS EFFECT OF EACH
Fat cut into flour Layers
All-purpose flour Flakier as more protein
TEST BANK

Answer to Question 2

F



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AEWBW

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Both answers were spot on, thank you once again




 

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