Unformatted text preview: 3. Questions: 1. Name two amino acids which appear in abnormally large amounts in gluten forming proteins. Draw their structures and discuss their role in the formation of gluten. 2. Describe the chemical/physical processes which occur when a dough transforms into bread during the baking process. 3. What is the purpose in using a baking powder which is "double acting" as a chemical leavening agent? 4. What are the four basic ingredients in a pound cake, and what are their roles....
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- Winter '08
- Cake, Leavening agent, major cake fault, gluten forming proteins