The three phases of mixing in the production of doughs are ____________________.
A) blending the ingredients, developing the dough, scaling the dough
B) scaling the ingredients, mixing the ingredients, forming the dough
C) blending the ingredients, forming the dough, developing the dough
D) combining the ingredients, forming the dough, forming the air cells
Correct Answer:
Verified
Q2: Sugar has a_ effect on gluten.
A) tenderizing
B)
Q3: Milk contains an enzyme that interferes with
Q4: Walls of air cells in doughs are
Q5: Adding too much leavening to a cake
Q6: For best gluten development, most bread doughs
Q7: When a bread dough is mixed to
Q8: Outside of wheat flour, which of the
Q9: Staling is caused primarily by changes in
Q10: If lean French bread must be stored
Q11: A good way to protect a cake
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