Leavening is needed in a baked product to make it light and porous.
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Q35: More gluten can be developed in soft
Q36: The principal component of a cereal grain
Q37: Flour that has had the lipids removed
Q38: Oxidizing or maturing agents bleach the flour
Q39: The two major proteins in gluten are
Q41: The streams of flour range from
Q42: MATCHING
-Gliadin
A) Smaller polysaccharides formed during hydrolysis of
Q43: List two ways in which air is
Q44: MATCHING
-Albumin
A) Smaller polysaccharides formed during hydrolysis
Q45: Name the two fractions of gluten
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