Baking soda plus liquid react to produce carbon dioxide and, therefore, can be used as the sole source of leavening gas in baked products.
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Q18: In most cakes, air is responsible during
Q19: In baking powders, soda is always the
Q20: The principal constituent of cereal grains is:
A)
Q21: Sugar and fat tenderize gluten.
Q22: Bread flour contains more gluten forming proteins
Q24: Fat, found in the germ of cereal
Q25: Air is necessary for water vapor to
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
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