In a flour mixture, sugar
a. contributes to tenderness and increases the volume of cakes and cookies during creaming.
b. contributes to volume by providing food for the yeast, although too much decreases the volume.
c. raises the temperature at which gelatinization and coagulation occur.
d. is hygroscopic, and thus delays staling and improves the shelf life of the baked product.
e. contributes to caramelization and the Maillard reaction.
f. all of the above answers are correct
g. none of the above answers is correct
Indicate whether the statement is true or false
f
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The association between overweight and health risks disappears by age
a. 45 b. 55. c. 65 d. 75.
The development of osteoporosis in men typically occurs at what age in relation to the appearance of osteoporosis in women?
a. 5 years earlier b. About the same time c. 5 years later d. 10 years later e. 15 years later
Which of the following statements is true?
A. Dietary fiber includes the stringy material found in tough, overcooked meat. B. Scientists classify a form of fiber according to whether it dissolves or swells in oil. C. The human digestive tract makes enzymes that digest fiber into glucose molecules. D. Most Americans do not consume enough dietary fiber.
Pteroylglutamic acid is known as
a. folate. b. choline. c. inositol. d. pyridoxamine. e. niacin.