Which of the following is not a function of water in doughs and batters?
A) It enables baking powder to release gases.
B) It keeps starches from gelatinizing too early.
C) It enables yeast to become active.
D) It enables the formation of gluten.

Question

Quizplus · Accepted Answer

Water is crucial for several functions in doughs and batters, including activating yeast (C), enabling the formation of gluten (D), and allowing baking powder to release gases (A). However, water does not prevent starches from gelatinizing too early; in fact, it is necessary for the gelatinization of starches to occur.

Which of the Following Is Not a Function of Water