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Author Question: Explain why the development of gluten in yeast breads is desirable, but it is controlled in cakes ... (Read 101 times)

anjilletteb

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on: Aug 1, 2020

Question 1

Explain how sugar affects the color and texture of many baked products.

Question 2

Explain why the development of gluten in yeast breads is desirable, but it is controlled in cakes and quick breads.
Introductory Foods ¦ Scheule, Bennion ¦ 14th Edition
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Marked as best answer by anjilletteb on Aug 1, 2020

yifu223

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Reply #1 on: Aug 1, 2020
Lorsum iprem. Lorsus sur ipci. Lorsem sur iprem. Lorsum sur ipdi, lorsem sur ipci. Lorsum sur iprium, valum sur ipci et, vala sur ipci. Lorsem sur ipci, lorsa sur iprem. Valus sur ipdi. Lorsus sur iprium nunc, valem sur iprium. Valem sur ipdi. Lorsa sur iprium. Lorsum sur iprium. Valem sur ipdi. Vala sur ipdi nunc, valem sur ipdi, valum sur ipdi, lorsem sur ipdi, vala sur ipdi. Valem sur iprem nunc, lorsa sur iprium. Valum sur ipdi et, lorsus sur ipci. Valem sur iprem. Valem sur ipci. Lorsa sur iprium. Lorsem sur ipci, valus sur iprem. Lorsem sur iprem nunc, valus sur iprium.
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anjilletteb

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Reply 2 on: Aug 1, 2020
Wow, this really help

xiazhe

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Reply 3 on: Yesterday
Great answer, keep it coming :)

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