To be successful, the baker must be able to think like a yeast cell and sense things like a
A) scientist.
B) technician.
C) flour molecule.
D) lactobacilli.
Correct Answer:
Verified
Q2: Mixing the dough so that the gluten
Q3: The production of organic acids during fermentation
A)
Q4: It is important to flour the surfaces
Q5: During the final rise, bread should be
Q6: The first visible change as bread bakes
Q7: The first step in proper mixing involves
Q8: During mixing, we are concerned above all
Q9: The wetter the dough, the less quickly
Q10: The optimum dough temperature for wheat-based breads
Q11: The tightness to which a loaf is
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