Question

Self-Check 2.2 Direction: Encircle the word/s in the box and write the correct answer on the space provided for every number.
1. The ability of the flour to withstand mixing, fermenting, rough handling and other preparation step is termed of the wheat flour.
2. Glutenin gives the dough strength to hold leavening gasses and determine the of the baked products.
3. Pretease converts a portion of the into soluble form, which adds to the elasticity of the flour.
4. Flour is a finely ground meal obtained from milling.
5. Fermentation is the oxidation of microbial enzyme.
6. is the protein in milk. ​

Answer 1

Answer:

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