Mixing the dough so that the gluten is adequately developed enables the dough to
A) stretch well and to hold trapped carbon dioxide gases.
B) rip easily.
C) deflate quickly when punched down.
D) develop a dense bread.
Correct Answer:
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Q1: To be successful, the baker must be
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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