During cake baking
a. eggs set the structure by coagulating protein and gelatinizing starch.
b. if the oven temperature is too high, leavening gas is lost from the batter before there is a chance for coagulation of the proteins and gelatinization of the starch.
c. low baking temperatures create a crust before the cake can rise, resulting in a hump that forms as the interior of the cake continues to rise.
d. heat browns the crust through the Maillard reaction.
d
You might also like to view...
What does the glycemic index (GI) measure?
a. Degree of sweetness b. Potential for oxidation as a fuel source c. Level of gastrointestinal distress d. Extent of blood glucose elevation
Ethanol is produced when yeast ferment the natural sugars in grains and fruits
Indicate whether the statement is true or false
Which of the following substances is secreted by the human stomach?
A. Chyme B. Sulfuric acid C. Gastric juice D. Bile
Which of the following is NOT a recommended dietary guideline associated with the Prudent Healthy Diet?
A. Maintain a healthy body weight B. Eat a variety of wholesome, natural foods C. Choose a diet low in total fat and saturated fat D. Take a daily one-a-day multivitamin/mineral tablet with at least twice the RDA for all vitamins and minerals E. Choose a diet rich in whole grains