When a bread dough is mixed to its ideal state of development, it is said to be _________.
A) combined
B) tight
C) hydrated
D) mature
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
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
Q12: Browning of a crust during baking is
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