The Main Difference Between a Dough and a Batter Is

Q11: Sugars are classified as either _ or

Q12: Flour oxidizes during:<br>A)whitening<br>B)bleaching<br>C)chlorination<br>D)curing

Q13: What can you substitute for emulsified ening

Q14: All-purpose flour contains bran and germ.

Q16: The stronger the flour,the more gluten-forming potential

Q17: Sugar caramelizes at:<br>A)125°C<br>B)149°C<br>C)170°C<br>D)180°C

Q18: Which mixing method would be best for

Q19: A strong network of gluten proteins is

Q20: The enzymes in certain raw fruits that

Q30: Air is one leavening agent that is