List three leavening gases and give one example of a product leavened primarily by the particular gas.
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Q21: Distinguish between:
Q39: The two major proteins in gluten are
Q40: Leavening is needed in a baked product
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
Q48: A consumer made biscuits from scratch. Early
Q49: A recipe would never call for baking
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