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Author Question: In food preparation, which sugar causes excessive stickiness in candies, overbrowning in baked ... (Read 66 times)

james

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on: Aug 19, 2018
In food preparation, which sugar causes excessive stickiness in candies, overbrowning in baked products, and lower freezing temperatures in ice cream?
 a. dextrose
  b. fructose
  c. galactose
  d. sucrose
  e. maltose
  f. lactose

Question 2

The sweetest of all the granulated sugars is
 a. glucose.
  b. galactose.
  c. sucrose.
  d. fructose.
  e. maltose.


amy.lauersdorf90

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

b

Answer to Question 2

d


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james

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Reply #2 on: Aug 19, 2018
Both answers were spot on, thank you once again


amy.lauersdorf90

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Reply #3 on: Aug 19, 2018
Great! Please up vote :D


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