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Author Question: Which of the following characteristics is a function of milk proteins in confections? a. aids in ... (Read 18 times)

WhattoUnderstand

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on: Aug 19, 2018
Which of the following characteristics is a function of milk proteins in confections?
 a. aids in emulsification and miscibility of various ingredients
  b. contributes to flavor and color development
  c. improves nutritional profile
  d. with heat, can yield a fibrous network that gives rigidity, shape, texture, and chewability
  e. all of the above answers are correct
  f. none of the above answers is correct

Question 2

Which of the following characteristics is a function of milk fat in confections?
 a. gives rich flavor, texture, and mouthfeel
  b. absorbs moisture due to water-binding capacity
  c. imparts chewiness and graininess
  d. assists in whipping and foam formation
  e. all of the above answers are correct
  f. none of the above answers is correct


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k2629

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Reply #1 on: Aug 19, 2018
Answer to Question 1

e

Answer to Question 2

a


WhattoUnderstand

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Reply 2 on: Aug 19, 2018
Thanks for the timely response, appreciate it

alvinum

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Reply 3 on: Yesterday
Wow, this really help

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