Author Question: Interfering agents may inhibit crystallization through all of the following methods except a. ... (Read 69 times)

audragclark

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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.



apple

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Answer to Question 1

d

Answer to Question 2

c



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