SUGARS AND SWEETENERS1

Subject:BusinessPrice: Bought3

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SUGARS AND SWEETENERS1. The major function(s) of sweeteners used in breads would be:   A. Bulk or stabilizing   B. Browning   C. Yeast nutrient   D. Tenderizing   E. All of the above2. Which one the following sugers is a disaccharide?A. Sucrose   B. Glucose   C. Galactose   D. Fructose   E. None of these3. The starting material for high fructose corn syrup ( HFCS) is :A. Sucrose   B. Dextrose   C. 42 DE corn syrup   D. 95 DE corn syrup   E. Maltose syrup4. What is a common disaccharide that is nonfermentable by yeast?A.sucrose   B. Galactose   C. Fructose   D. Maltose