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Author Question: Most of the leavening in flour mixtures is produced by a. air incorporated when mixing in the ... (Read 54 times)

Tazate

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on: Aug 19, 2018
Most of the leavening in flour mixtures is produced by
 a. air incorporated when mixing in the flour.
  b. carbon dioxide produced by biological or chemical sources.
  c. steam rising from the flour mixtures.
  d. steam produced from biological or chemical sources.

Question 2

Which of the following flours contains more starch and less protein than wheat flour and is used primarily in pancake and waffle mixes as well as in crepes and blinis?
 a. buckwheat
  b. chickpea
  c. cornmeal
  d. rice
  e. rye
  f. soy


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BUTTHOL369

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

b

Answer to Question 2

a


Tazate

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Reply #2 on: Aug 19, 2018
Thanks


BUTTHOL369

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Reply #3 on: Aug 19, 2018
Welcome :)


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