Proper conditioning of the dough at temperatures such as -7 deg C to -5 deg C are required to be maintained so that _____ is formed that prevents baked products from appearing glass-like.

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asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

Proper conditioning of the dough at temperatures such as -7 deg C to -5 deg C are required to be maintained so that _____ is formed that prevents baked products from appearing glass-like.

(a) Sodium potassium magnate

(b) Sodium acid pyrophosphate

(c) Sodium bicarbonate

(d) Phosphate dodecahydrate

This question was addressed to me in an interview for internship.

The question is from Principles of Refrigerated Gas Storage of Foods-1 in division Food Preservation, Principles of Fresh Food Storage, Principles of Refrigerated Gas Storage of Foods and Principles of Food Freezing of Food Engineering

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