Multiple Choice
To develop the gluten when mixing brioche
A) fat is added after the dough is fully kneaded.
B) eggs and fat are added after the dough is fully kneaded.
C) all the ingredients are at room temperature and the dough is mixed to a higher dough temperature.
D) the dough is fermented in the refrigerator.
Correct Answer:
Verified
Correct Answer:
Verified
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Q11: Which of the following is NOT true?<br>A)
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