Multiple Choice
Which of the following crystalline forms is best for food preparation because it yields fine-textured baked goods and smooth-surfaced hydrogenated vegetable shortenings?
A) alpha (α)
B) beta prime (β')
C) beta (β)
D) There isn't one best form. They all achieve these characteristics.
Correct Answer:
Verified
Correct Answer:
Verified
Q8: There are three types of rancidity: hydrolytic,
Q9: Functions of fats in foods include<br>A) shortening
Q10: Trans fatty acids are found in<br>A) beef
Q11: To which foods are antioxidants commonly added
Q14: Which of the following can reform a
Q15: Matching<br>Definition choices:<br>-surfactant<br>A)a fat that tenderizes, or shortens,
Q16: Cocoa butter is used in chocolate confections
Q17: The nut oils such as almond oil
Q49: Which of the following statements about storage
Q56: The lipoproteins of egg yolk are classified