Interfering agents may inhibit crystallization through all of the following methods except
a. decreasing water activity.
b. inhibiting nuclei formation.
c. physically coating the crystals.
d. crystallizing themselves.
Question 2
In confections, lactose
a. inhibits bloom defect.
b. provides lecithin and monoglycerides, which aid in emulsification.
c. provides a reducing sugar moiety that can participate in Maillard browning.
d. produces desirable or undesirable flavor compounds through oxidation and/or hydrolysis.
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