Protein coagulates and starch granules start to swell and gelatinize at about
A) 120 degrees F.
B) 125 degrees F.
C) 130 degrees F.
D) 140 degrees F.
Correct Answer:
Verified
Q16: Which of the following statements about bread
Q17: Which of the following statements about kneading
Q18: During bread dough fermentation
A) the shaped dough
Q19: Bread leavened with carbon dioxide produced by
Q20: Which mixing method employs the simplest of
Q22: Sourdough bread has a unique taste and
Q23: In yeast bread production,
A) fermenting yeasts contribute
Q24: The amount of time that it takes
Q25: When yeast breads are prepared at higher
Q26: "Rope" contamination is more apt to occur
Unlock this Answer For Free Now!
View this answer and more for free by performing one of the following actions
Scan the QR code to install the App and get 2 free unlocks
Unlock quizzes for free by uploading documents