Crumb Is Partially Created During Baking

Multiple Choice

Crumb is partially created during baking

A) by the number and size of air cells produced.
B) by the degree of starch gelatinization.
C) by the amount of protein coagulation.
D) with small, densely packed air bubbles if the crumb is fine in texture.
E) with large, often irregular air holes if the crumb is coarse in texture.
F) all of the above answers are correct
G) none of the above answers is correct