QUESTION 17 Match with the appropriate term.
Flour-liquid mixture that is stiff enough to be shaped A. leavening agent
by hand
B. dough
Flour-liquid mixture with a consistency ranging from a C. yeast
thin liquid to a stiff liquid
D. gluten
Microscopic, single celled plant that produces CO2
E. batter
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Protein substance that gives strength and elasticity to
batters and doughs
Ingredient that produces gases in batters and doughs