In a foam cake, why are the dry ingredients folded in rather than beaten in?
To fully blend ingredients without gluten formation. Foam cakes do not contain fat, which is a tenderizer, so it is critical to minimize gluten formation. Since air via the egg white foam is the primary source of leavening, beating the foam in would negatively impact the leavening.
You might also like to view...
The vitamins that must be included in enriched flours are thiamin, riboflavin, niacin, and
A. vitamin B6. B. vitamin B12. C. folate. D. vitamin C.
Which statement is true of precursors?
a. They are secreted by the pancreas. b. They are a source of energy. c. They help break down vitamins during digestion. d. They are stored in bile. e. They describe vitamins that are inactive in food but become active once inside the body.
Which of the following would NOT be an effective strategy to follow when trying to evaluate
the safety and quality of a particular supplement? A) Contact the company to request additional information. B) Purchase products labeled "natural." C) Buy nationally recognized brands. D) Look for the U.S. Pharmacopoeia (U.S.P.) symbol.
What determines whether a cheese can be successfully frozen?
a. water content b. fat content c. method of curing d. method of ripening