Multiple Choice
Why does dough have to be punched down after fermentation?
A) to even out temperatures
B) to redistribute sugars, yeast, and gluten
C) to break large air bubbles into smaller cells
D) to allow excess carbon dioxide gas to escape
E) all of the above answers are correct
Correct Answer:
Verified
Correct Answer:
Verified
Q1: Adding malt to breads<br>A) makes them sweeter,
Q6: Overfermentation<br>A) may be desirable depending on which
Q14: Which statement is true regarding enzymes in
Q15: The _ method consists of placing all
Q16: Sourdough bread has a unique taste and
Q17: Breads are a good source of which
Q20: Matching<br>Definition choices:<br>-rapid mix<br>A)a method in which all
Q22: Protein coagulates and starch granules start to
Q23: Which mixing method is used primarily with
Q24: The microwave oven is recommended for preparation