Question

1. reducing the amount of sugar in a baked good recipe will _______. increase the browning of the baked good increase the likelihood of mold growing on the baked good increase the shelf life of the baked good increase the tenderness of the baked good

Explanation:

Sugar contributes to browning through the Maillard reaction, acts as a preservative to inhibit mold growth and extend shelf - life, and affects tenderness. Reducing sugar decreases browning, increases mold likelihood, shortens shelf - life, and may decrease tenderness.

Answer:

increase the likelihood of mold growing on the baked good