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.
Answer: C
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The more mature the poultry used to make stock, the more flavorful it will be.
Answer the following statement true (T) or false (F)
The human body stores about how many kilocalories of energy as glycogen?
A) 1,000 B) 2,600 C) 3,600 D) 1,500
Meat replacements consumed by vegetarians are usually made of ____.?
A) ?soy protein B) ?fish protein C) ?bean plus rice proteins D) ?bean plus cheese proteins
In general, excess amounts of water-soluble vitamins are excreted via the
A. skin. B. lungs. C. kidneys. D. intestine.