Which of the following is a necessary component in yeast bread whose function is to dehydrate yeast cells and control the growth of yeast through osmotic effect?

Generally, if lipids have a better creaming ability, the lighter or fluffier the product is.

Color agents derived from natural sources are exempt from FDA certification, although they are still subject to safety testing.

Bacteria can repair all the cell damage after irradiation.

Which of the following statement about irradiation is INCORRECT?

What is the major difference between batter and dough?

Which of the following will show a black purple color in the iodine test?

Which of the following ingredient contribute to the stickiness and viscosity of gluten structure?

The cold temperature could enhance emulsion stability due to the solidification of the oil droplets. On the other hand, it could also decrease emulsion stability mainly due to protein denaturation.

 Mayonnaise is a ___________ emulsion.