Crumb is partially created during baking
A) by the number and size of air cells produced.
B) by the degree of starch gelatinization.
C) by the amount of protein coagulation.
D) with small, densely packed air bubbles if the crumb is fine in texture.
E) with large, often irregular air holes if the crumb is coarse in texture.
F) all of the above answers are correct
G) none of the above answers is correct

Question

Quizplus · Accepted Answer

All of the given options contribute to the formation of crumb during baking. The number and size of air cells produced, the degree of starch gelatinization, and the amount of protein coagulation all affect the texture and structure of the crumb. Additionally, the size and distribution of air bubbles also play a role in determining the texture of the crumb. Therefore, all given options are correct.

Crumb Is Partially Created During Baking