Multiple Choice
What assists with color fixation in baked goods?
A) hydrocolloids
B) sodium propionate
C) polysorbates
D) sodium citrate
Correct Answer:
Verified
Correct Answer:
Verified
Related Questions
Q46: During bread dough fermentation<br>A) the shaped dough
Q47: Which method requires no kneading after the
Q48: To increase the volume of dough through
Q49: What is the one reason many people
Q50: Compare and describe the four mixing methods
Q52: Optional ingredients in yeast breads include<br>A) fat
Q53: Which of the following statements about kneading
Q54: What improves mouthfeel and acceptability, increases loaf
Q55: When preparing yeast bread dough,<br>A) prior to
Q56: Raised doughnuts are made with _ and