Air is necessary for water vapor to function as a leavening agent.
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Q20: The principal constituent of cereal grains is:
A)
Q21: Sugar and fat tenderize gluten.
Q22: Bread flour contains more gluten forming proteins
Q23: Baking soda plus liquid react to produce
Q24: Fat, found in the germ of cereal
Q26: In steam-leavened products, liquid is vital for
Q27: In baking powders, tartrates are always the
Q28: Ammonium bicarbonate is used to leaven some
Q29: Air can be incorporated into batters through
Q30: Bleaching and refining of flour are two
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