The higher the protein level in flour, the less water it absorbs.
Correct Answer:
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Q4: Salt in dough
A) relaxes the gluten structure.
B)
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
Q10: Prior to the 1700s, salt was rarely
Q11: The "yeasty" flavor some people associate with
Q12: When sugar levels reach 10 percent, as
Q13: The temperature of water used in a
Q14: More than eighteen thousand years ago, in
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