Punching down a bread dough produces a more
A) evenly colored top crust on the loaf.
B) fine-grained loaf.
C) symmetrical loaf.
D) yeasty loaf.
E) coarse-grain loaf similar to the European loaves.
Correct Answer:
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Q27: The problem of streaky crumb in a
Q28: Adding malt to breads
A) makes them sweeter,
Q29: When preparing a loaf of bread dough,
A)
Q30: To increase the volume of dough through
Q31: Overfermentation
A) may be desirable depending on which
Q33: The step of bread making that involves
Q34: The purpose of second proofing a loaf
Q35: The yeasts that ferment bread dough become
Q36: Baking yeast breads at higher altitudes
A) results
Q37: During baking, sometimes dough spills over the
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