Which of the following characteristics is a function of milk fat in confections?
a. gives rich flavor, texture, and mouthfeel
b. absorbs moisture due to water-binding capacity
c. imparts chewiness and graininess
d. assists in whipping and foam formation
e. all of the above answers are correct
f. none of the above answers is correct
a
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During baking, sometimes dough spills over the sides of the bread pan. This may occur because
A. the initial temperature was not hot enough. B. the protein did not congeal properly. C. the yeast continued to ferment during baking. D. the dough was overfermented prior to baking. E. All of these are correct. F. None of these are correct.
Why are most types of fiber indigestible in the human GI tract?
A) Beta bonds present in fiber are difficult for the body to break down. B) The molecular structure of fiber is too highly coiled to be broken down. C) Fiber is too viscous to be digested by bacteria in the colon. D) Alpha bonds present in fiber are difficult for the body to break down.
You have gained weight, and your adipocytes are filling with triglycerides. This is called:
a. hypertrophic growth. b. hyperplastic growth. c. hypermetabolism. d. hyperlipidemia.
Approximately how much water (lbs) is found in a 134-lb person?
a. 34 b. 65 c. 80 d. 105