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Author Question: Increasing above usual levels the proportion of fat in a shortened cake decreases (Read 30 times)

chandani

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on: Aug 1, 2020

Question 1

In comparison with conventionally-baked cakes, microwave-baked cakes tend to rise
◦ less
◦ more
◦ about the same

Question 2

Increasing above usual levels the proportion of fat in a shortened cake decreases
◦ volume.
◦ tenderness.
◦ crumbliness.
◦ A and B
Introductory Foods ¦ Scheule, Bennion ¦ 14th Edition
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Marked as best answer by chandani on Aug 1, 2020

ciecieme

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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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chandani

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

cassie_ragen

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Reply 3 on: Yesterday
Excellent

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