Lab Exercise 10C, the purpose of adding NaCl (table salt) to Pizza Dough is to: a. catalyze oxidation of fatty acids to lactic acid b. carry H2 reducing equivalents during the baking process c. hydrolyze alcohol so that it does not accumulate in the dough d. tighten cross-linkages in the gluten matrix making the dough more elastic and chewy e. control how fast yeast cells produce CO2 during the leavening process

Lab Exercise 10C, the purpose of adding NaCl (table salt) to Pizza Dough is to: a. catalyze oxidation of fatty acids to lactic acid b. carry H2 reducing equivalents during the baking process c. hydrolyze alcohol so that it does not accumulate in the dough d. tighten cross-linkages in the gluten matrix making the dough more elastic and chewy e. control how fast yeast cells produce CO2 during the leavening process

Nutritional Sciences: From Fundamentals to Food, Enhanced Edition

3rd Edition

ISBN:9781337486415

Author:McGuire

Publisher:McGuire

Chapter2: Nutritional Assessment And Dietary Planning

Section: Chapter Questions

Problem II3DWPA

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