Which of the Following Is a Characteristic of Pâte Morte

Which of the following is a characteristic of pâte morte?

A) an inclusion of buckwheat helps encourage the formation of surface bubbles on the pieces as they bake.
B) an inclusion of buckwheat makes rolling out the dough more difficult.
C) white rye is the flour of choice because of its low gluten content and fine particle size.
D) a portion of cake flour added along with the white flour prevents the dough from being rolled thinner.