The primary adjustment in a recipe when honey is substituted is to _____.
a. reduce the flour-to-fat ratio
b. reduce the amount of liquid
c. increase the amount of baking powder
d. change the type of liquid
e. alter the mixing method
Question 2
High-fructose corn syrup
a. is made by treating cornstarch with a series of enzymes including glucose isomerase.
b. is approximately 75 percent fructose and 25 percent glucose.
c. costs more than sucrose.
d. cannot be used when clarity and colorlessness are desired.
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According to Table 17.1, which will reduce water but not Mg2+?