Which of the following is not one of the methods by which a baker can adjust gluten development?
A) baking time
B) mixing method
C) selection of flour
D) selection of shortening and liquid
Correct Answer:
Verified
Q8: _ is/are measured by weight, rather than
Q9: When determining baker's percentages, _.
A) flour is
Q10: If you are using a baking formula
Q11: Gluten _.
A) produces gas in a product
Q12: A firm and chewy baked product contains
Q14: Any fat used in baking is called
Q15: Shortbread is short because _.
A) it does
Q16: In general, the _, the more gluten
Q17: A stale bakeshop product _.
A) has lost
Q18: The staling of a bakeshop product can
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