Nutrition 9

docx

School

Texas Tech University *

*We aren’t endorsed by this school

Course

2380

Subject

Chemistry

Date

May 26, 2024

Type

docx

Pages

5

Uploaded by CoachSnake5482

Report
11. Baking soda, baking powder, and yeast are all examples of __________ o A. Fermentation o B. Leavening o C. Hydrates o D. Gases Correct Answer B. Leavening Explanation Baking soda, baking powder, and yeast are all examples of leavening agents. Leavening agents are substances that are used in baking to make dough or batter rise. They release gases, such as carbon dioxide, which create air pockets in the dough or batter, resulting in a lighter and fluffier texture in the final baked product. Fermentation is a process that involves the breakdown of carbohydrates by microorganisms, such as yeast, to produce alcohol or carbon dioxide. Hydrates are compounds that contain water molecules. Therefore, the correct answer is leavening. Rate this question: 2 0 12.
Grain products with added nutrients are called ____________ o A. Long-grained o B. Instant o C. Enriched o D. Brown Correct Answer C. Enriched Explanation Grain products with added nutrients are called "enriched" because they have been fortified with additional vitamins and minerals to enhance their nutritional value. This process involves adding back nutrients that may have been lost during processing, ensuring that the final product provides essential nutrients to consumers. Rate this question: 1 0 13. Milk and milk products are the best dietary sources of ________ o A. Calcium
o B. Magnesium o C. Iron o D. Sodium Correct Answer A. Calcium Explanation Milk and milk products are the best dietary sources of calcium because they are rich in this essential mineral. Calcium is important for maintaining healthy bones and teeth, as well as for proper muscle and nerve function. It is especially important for children and adolescents, as they are still growing and developing. Milk and milk products, such as cheese and yogurt, are also easily accessible and widely consumed, making them an excellent source of calcium for individuals of all ages. Rate this question: 1 0 14. Whole milk that has had some water removed and a sweetener added is called _________ o A. Sweetened condensed o B. Dried whole
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
o C. Skim milk o D. Nonfat dry Correct Answer A. Sweetened condensed Explanation Sweetened condensed milk is whole milk that has had some water removed and a sweetener added. This process results in a thick, creamy, and sweet product that is commonly used in desserts and baking. It is different from dried whole milk, skim milk, and nonfat dry milk, as these products do not have the same sweetener added. Rate this question: 3 0 15. The proteins in flour form __________ o A. Glutenin o B. Gliadin o C. Gluten o D. Glutton
Correct Answer C. Gluten Explanation The proteins in flour, specifically glutenin and gliadin, combine to form gluten. Gluten gives dough its elasticity and helps it rise, resulting in the desired texture in baked goods. It provides structure and helps to bind ingredients together. Gluten is responsible for the chewiness in bread and the ability to stretch dough without breaking.

Related Documents

micro test bank.docx.pdf
Exam 1 v2key 139.pdf
Lab3-Protein Purification.pdf
MultimediaforArtandChemistryRFPMay10version.docx
wk 3 lab document.docx
Learning Objective Practices Chapter_15 (without answers).docx
MIDTERM Bioc 202 2022 (1).pdf
Lab 4- Column Chromatography and Redox Biochemistry .docx
HIST270 - The Physicists Assignment.docx
DIE 3125 Chapter 2 Worksheet DONEE.docx
CHEM 120 Final Answers - Shshhsjssjjwjsjsvshs.pdf
Week3Lab.pdf
Recommended textbooks for you
Text book image
Principles of Modern Chemistry
Chemistry
ISBN:9781305079113
Author:David W. Oxtoby, H. Pat Gillis, Laurie J. Butler
Publisher:Cengage Learning
Text book image
Chemistry In Focus
Chemistry
ISBN:9781337399692
Author:Tro, Nivaldo J.
Publisher:Cengage Learning,
Text book image
Introductory Chemistry: A Foundation
Chemistry
ISBN:9781337399425
Author:Steven S. Zumdahl, Donald J. DeCoste
Publisher:Cengage Learning
Text book image
Introductory Chemistry: An Active Learning Approa...
Chemistry
ISBN:9781305079250
Author:Mark S. Cracolice, Ed Peters
Publisher:Cengage Learning
Text book image
Chemistry: Matter and Change
Chemistry
ISBN:9780078746376
Author:Dinah Zike, Laurel Dingrando, Nicholas Hainen, Cheryl Wistrom
Publisher:Glencoe/McGraw-Hill School Pub Co
Text book image
World of Chemistry, 3rd edition
Chemistry
ISBN:9781133109655
Author:Steven S. Zumdahl, Susan L. Zumdahl, Donald J. DeCoste
Publisher:Brooks / Cole / Cengage Learning
SEE MORE TEXTBOOKS
Recommended textbooks for you
Text book image
Principles of Modern Chemistry
Chemistry
ISBN:9781305079113
Author:David W. Oxtoby, H. Pat Gillis, Laurie J. Butler
Publisher:Cengage Learning
Text book image
Chemistry In Focus
Chemistry
ISBN:9781337399692
Author:Tro, Nivaldo J.
Publisher:Cengage Learning,
Text book image
Introductory Chemistry: A Foundation
Chemistry
ISBN:9781337399425
Author:Steven S. Zumdahl, Donald J. DeCoste
Publisher:Cengage Learning
Text book image
Introductory Chemistry: An Active Learning Approa...
Chemistry
ISBN:9781305079250
Author:Mark S. Cracolice, Ed Peters
Publisher:Cengage Learning
Text book image
Chemistry: Matter and Change
Chemistry
ISBN:9780078746376
Author:Dinah Zike, Laurel Dingrando, Nicholas Hainen, Cheryl Wistrom
Publisher:Glencoe/McGraw-Hill School Pub Co
Text book image
World of Chemistry, 3rd edition
Chemistry
ISBN:9781133109655
Author:Steven S. Zumdahl, Susan L. Zumdahl, Donald J. DeCoste
Publisher:Brooks / Cole / Cengage Learning
SEE MORE TEXTBOOKS