true or false

1. Flour strength is described in relation to its gluten protein content.

2. High-ratio cake flour can absorb the most amount of water.

3. Biscuit and cake flour have greater gluten protein content than plain flour.

4. It is the ethanol, produced by yeast that gives flavor and aroma to products.

5. There is no gluten in rice flour.



Sagot :

Answer:

1.True

2.False

3.False

4.True

5.True

Explanation:

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