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Author Question: Name two factors that produce flaky pastry and explain the effect of each. What will be an ideal ... (Read 116 times)

AEWBW

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on: Aug 2, 2018
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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Reply #1 on: Aug 2, 2018
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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Reply #2 on: Aug 2, 2018
Both answers were spot on, thank you once again


Hdosisshsbshs

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


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