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Jaime, Krizza Daene E.

BPP
G11 BAP- B Mrs. Judy Francisco

What is New?

Activity #1 – THE FLOW OF BAKING PROCESS

1. A. The formation and expansion of gases


2. B. Trapping the gases in air cells.
3. D. Galvanization of starches
4. C. Coagulation of proteins.
5. E. Evaporation of some of the water
6. F. Melting of shortenings
7. G. Browning of the surface and crust formation

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