Multiple Choice
In confections, lactose
A) inhibits bloom defect.
B) provides lecithin and monoglycerides, which aid in emulsification.
C) provides a reducing sugar moiety that can participate in Maillard browning.
D) produces desirable or undesirable flavor compounds through oxidation and/or hydrolysis.
Correct Answer:
Verified
Correct Answer:
Verified
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