Multiple choice

Which of the following is not a function of complex carbohydrates?

  1. bind batters to foods during deep frying

  2. brown breads and baked goods

  3. stabilize ice cream

  4. thicken liquids
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation

Browning in breads and baked goods is primarily caused by the Maillard reaction (between amino acids and reducing sugars) or caramelization, not by complex carbohydrates themselves.

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