+1 vote
in Food Engineering by (93.8k points)
Phosphate based leavening agents in dough crystallize.

(a) True

(b) False

This question was addressed to me in an online quiz.

My doubt is from Principles of Refrigerated Gas Storage of Foods-1 in chapter Food Preservation, Principles of Fresh Food Storage,  Principles of Refrigerated Gas Storage of Foods and Principles of Food Freezing of Food Engineering

1 Answer

+2 votes
by (380k points)
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Best answer
Correct option is (a) True

The explanation is: Phosphate based leavening agents in dough crystallize which leads consumer rejection of these goods.

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