In yeast bread production,
a. fermenting yeasts contribute to the unique flavor of baked products through the formation of both volatile and nonvolatile products.
b. nonvolatile amino acids and saccharides generate flavors through the Maillard reaction.
c. organic acids and carbonyl compounds contribute to crust flavor.
d. a high level of acetic acid is thought to provide the unique flavor of French bread.
e. all of the above answers are correct
f. none of the above answers is correct
e
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Which condition has been identified as a nonmodifiable contributing risk factor for hypertension?
A) obesity B) BMI > 30 C) genetics D) alcoholism
In teaching a client to increase the serum HDL, the nurse would teach the client:
a. to increase daily activities. b. to replace bread with muffins or cornbread. c. to avoid monounsaturated fats such as tree nuts in the diet. d. to limit saturated fats to < 35% of total daily kcalories.
Answer the following questions true (T) or false (F)
1. During hydrolysis of sucrose, a molecule of sucrose (sugar) is digested by the enzyme sucrase when it breaks the bond with the addition of water by adding a hydroxyl group (OH) to form glucose and hydrogen (H) to form fructose. 2. Wavelike muscular contractions throughout the GI tract propel food and liquid forward by the coordinated action among muscles, nerves, and hormones in the GI tract 3. Sucrase hydrolyzes the sugar sucrose, and maltase hydrolyzes maltose.
Factors contributing to changing food patterns of Americans include:
a. shorter work hours creating more time for food preparation. b. a greater desire for consumer participation in food preparation. c. more people eating a cooked breakfast most mornings. d. greater concern about the origin of food ingredients.