Yeast cannot directly ferment starch and requires the ___________________naturally present in flour as well as those added at the mill or in the bakeshop to convert the starches into fermentable sugars.
Correct Answer:
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Q12: When sugar levels reach 10 percent, as
Q13: The temperature of water used in a
Q14: More than eighteen thousand years ago, in
Q15: The _of the wheat kernel has a
Q16: Durum wheat is grown primarily for use
Q18: Softer doughs ferment _than dry doughs.
Q19: Matching
-_tempering
A) grains and seeds are left to
Q20: Matching
-_ straight flour
A) grains and seeds are
Q21: Matching
-_ yeast
A) grains and seeds are left
Q22: Matching
-_clear flour
A) grains and seeds are left
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