In a Flour Mixture, Sugar

question 44

Multiple Choice

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 these are correct.

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