One of the most important reasons for the addition of salt is flavor.
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Q. 2The most obvious function of sugar is sweetness, but it also increases the volume and tenderness of baked products.
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Q. 3Double-acting baking powder reacts twice, once when the liquid is added and again during mixing.
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Q. 4Baking powder consists of baking soda and an inert filler, cornstarch.
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Q. 5Enriched flour has added thiamin, riboflavin, niacin, folate, and iron.
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Q. 6All-purpose flour is a blend of hard and soft wheat flours.
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Q. 7Hard wheat flours with higher protein contents are preferred for quick breads.
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Q. 8The genetically transmitted disease that makes individuals intolerant of ingested gluten is baker's asthma.
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Q. 9The types and proportions of ingredients determine the structure, volume, taste, texture, appearance, and nutrient value of a baked product.
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