The ___________________of the wheat kernel has a tendency to become rancid because of the high proportion of fats it contains.
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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
Q16: Durum wheat is grown primarily for use
Q17: Yeast cannot directly ferment starch and requires
Q18: Softer doughs ferment _than dry doughs.
Q19: Matching
-_tempering
A) grains and seeds are left to
Q20: Matching
-_ straight flour
A) grains and seeds are
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