[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"$fAU2dZlBuyO2IoJ4DaNSD-bJUsdatH98QyDZLP-DQ7BM":3},{"answer":4,"createTime":5,"id":6,"options":7,"origin":12,"question":19,"related":20,"source":30,"type":31},[],"2025-05-18 23:51:07",188887346,[8,9,10,11],"甜度","渗透压","黏度","吸湿性和保湿性",{"count":13,"courseId":14,"courseImg":15,"courseName":16,"workId":17,"workName":18},58,"541f581e427bc573d9c5d88dcd854737","https:\u002F\u002Ftihai-oss-cloud.itihey.com\u002Fimg\u002F03a579384a6dc297c89809b582fcc767.png","食品生物化学","exam_149749373","过程考核一,4.单糖的物理性质","在制作奶油蛋糕时,单糖的哪种性质有助于增加蛋糕的柔软度",[21,32,41,48,54,63,66,74,82,91],{"answer":22,"createTime":5,"id":23,"options":24,"question":29,"source":30,"type":31},[],188887336,[25,26,27,28],"麻糖","冰糖葫芦","棉花糖","糖葫芦糖衣主要利用了单糖结晶性","以下哪种食品利用了单糖的结晶性来制作冰糖葫芦","v1",0,{"answer":33,"createTime":5,"id":34,"options":35,"question":40,"source":30,"type":31},[],188887338,[36,37,38,39],"酥糖","牛轧糖","沙琪玛","奶糖","以下哪种食品利用了单糖的结晶性来形成糖晶结构",{"answer":42,"createTime":5,"id":43,"options":44,"question":47,"source":30,"type":31},[],188887340,[45,9,46,10],"吸湿性","冰点降低","制作果酱时,单糖的什么性质可以使果酱具有一定的黏稠度",{"answer":49,"createTime":5,"id":50,"options":51,"question":53,"source":30,"type":31},[],188887342,[8,10,9,52],"结晶性","制作果冻时,单糖的什么性质有助于与其他胶体形成凝胶",{"answer":55,"createTime":5,"id":56,"options":57,"question":62,"source":30,"type":31},[],188887344,[58,59,60,61],"香肠","硬糖","薯片","酸奶","以下哪种食品利用了单糖的溶解度性质来进行生产",{"answer":64,"createTime":5,"id":6,"options":65,"question":19,"source":30,"type":31},[],[8,9,10,11],{"answer":67,"createTime":5,"id":68,"options":69,"question":73,"source":30,"type":31},[],188887348,[8,70,71,72],"溶解度","抗氧化性","以上都是","水果汁中添加单糖主要是利用其什么性质",{"answer":75,"createTime":5,"id":76,"options":77,"question":81,"source":30,"type":31},[],188887351,[78,79,80,72],"光泽度","弹性","硬度","在制作糖果时,单糖的黏度对糖果的什么有影响",{"answer":83,"createTime":5,"id":84,"options":85,"question":90,"source":30,"type":31},[],188887354,[86,87,88,89],"冻肉","速冻汤圆","速冻蔬菜","冰棒","以下哪种食品利用了单糖的冰点降低性质来提高冷冻稳定性",{"answer":92,"createTime":5,"id":93,"options":94,"question":95,"source":30,"type":31},[],188887358,[8,9,71,52],"在制作糕点时,单糖的哪种性质有助于改善糕点的色泽和风味"]