When using self-rising flour in place of all-purpose flour, the ingredients that need to be deleted or reduced are
A) Baking powder and salt
B) Eggs and baking powder
C) Sugar and salt
D) Sugar and baking powder
E) None of these
Correct Answer:
Verified
Q1: Flour quality refers to the
A) Amount of
Q3: Fat in a baked product promotes tenderness
Q4: The gases that always contribute to leavening
Q5: Maturing agents in flour improve adhesive quality
Q6: The shelf life of baking powders is
Q7: Steam is the primary leavening agent in
Q8: Sugar in a baked product promote tenderness
Q9: The key structural ingredient in most quick
Q10: Two proteins in gluten are
A) Amylopectin and
Q11: When a baking powder is being formulated,
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