The yeasts that ferment bread dough become activated at _____, slow down below _____, and die at temperatures at or above _____.
A) 55 to 85 degrees F, 40 degrees F, 130 degrees F
B) 60 to 90 degrees F, 45 degrees F, 135 degrees F
C) 68 to 100 degrees F, 50 degrees F, 140 degrees F
D) 80 to 120 degrees F, 60 degrees F, 145 degrees F

Question

Quizplus · Accepted Answer

During fermentation, yeast becomes activated at temperatures between 68 to 100 degrees F (20 to 38 degrees C), slows down below 50 degrees F (10 degrees C), and dies at temperatures at or above 140 degrees F (60 degrees C). Choice C includes the correct temperature ranges for yeast activation, slowdown, and death.

The Yeasts That Ferment Bread Dough Become Activated at _____