Whole-wheat bread has a lower fiber content than white bread.
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Q42: The bottom of a loaf of bread
Q46: Matching
Definition choices:
-sponge method
A)a method in which all
Q48: Matching
Definition choices:
-proofing
A)a method in which all ingredients
Q49: Matching
Definition choices:
-straight dough method
A)a method in which
Q50: Matching
Definition choices:
-batter method
A)a method in which all
Q51: The optimum fermentation temperature range for yeast
Q52: The technique of brushing loaves of bread
Q55: The quick expansion of dough during the
Q56: The crumb of a baked product is
Q57: Refrigeration speeds the staling of bread.
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