Salt in dough
A) relaxes the gluten structure.
B) enables the dough to efficiently hold carbon dioxide.
C) produces a dough that is slack and sticky.
D) limits bread volume.
Correct Answer:
Verified
Q1: Hard white wheat
A) is genetically identical to
Q2: Spring wheats produce
A) cake flour.
B) high-gluten flour.
C)
Q3: The endosperm of the wheat kernel contains
A)
Q5: Fats used in baking
A) make baked goods
Q6: Pumpernickel flour is
A) white rye.
B) rye meal.
C)
Q7: There are sixteen classes of wheat cultivated,
Q8: Winter-wheat flour is recommended for hearth breads
Q9: The higher the protein level in flour,
Q10: Prior to the 1700s, salt was rarely
Q11: The "yeasty" flavor some people associate with
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