Answer:
2. “water-loving” amino acids are called hydrophilic and “water-fearing” amino acids are called hydrophobic
3. They cause sucrose to break up into simpler elements, fructose and glucose.
4. There are 12 carbon atoms, 22 hydrogen atoms, and 11 oxygen atoms in a sugar molecule.
5. They are substances that produce a carbon dioxide gas that lightens or softens baking goods or other similar products that are used in cooking.
6. The more you mix the dough, the more it develops the gluten.
7. Matzoh is an unleavened flatbread that is used in Jewish cuisine and a brioche is a French pastry that is similar to bread.
8. They are all made by fermentation.
9. It loses more liquid and becomes tougher.
10. Spanish friars and conquistadors
Explanation:
