Author Question: The ability of a baked product to rise is directly related to its _____ content. a. carbohydrate ... (Read 27 times)

colton · **on:** Aug 19, 2018

The ability of a baked product to rise is directly related to its _____ content.
a. carbohydrate
b. lipid
c. protein
d. water, vitamin, and mineral

Question 2

During baking, the presence of moisture from vaporization causes _____ to coat the crust with a shiny layer.
a. amylases
b. dextrins
c. malt
d. glucose
e. all of the above answers are correct
f. none of the above answers is correct