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Author Question: The ability of a baked product to rise is directly related to its _____ content. a. carbohydrate ... (Read 85 times)

colton

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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


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kaykay69

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

c

Answer to Question 2

b


colton

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Reply 2 on: Aug 19, 2018
Wow, this really help

deja

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Reply 3 on: Yesterday
Thanks for the timely response, appreciate it

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