Air Is Necessary for Water Vapor to Function as a Leavening

Q18: Distinguish between:

Q31: Sugar and fat tenderize gluten.

Q32: Bread flour contains more gluten forming proteins

Q33: MATCHING<br>-Albumin <br>A) Smaller polysaccharides formed during hydrolysis

Q34: The gases that always contribute to leavening

Q35: List two ways in which air is

Q37: Baking soda alone, or excess baking soda,

Q39: The principal component of a cereal grain

Q40: List three leavening gases and give one

Q41: The two major proteins in gluten are