To make doughs and batters light and tender gas bubbles must be formed in the gluten matrix by leavening agents. In some breads and cakes the amount of aeration can be as high as what percentage?

Principles of Modern Chemistry
8th Edition
ISBN:9781305079113
Author:David W. Oxtoby, H. Pat Gillis, Laurie J. Butler
Publisher:David W. Oxtoby, H. Pat Gillis, Laurie J. Butler
Chapter11: Solutions
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To make doughs and batters light and tender gas bubbles must be formed in the gluten matrix by leavening agents. In some breads and cakes the amount of aeration can be as high as what percentage?

 

Remember to only enter the number not the % symbol.

 

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