Multiple Choice
The yeasts that ferment bread dough become activated at _____, slow down below _____, and die at temperatures at or above _____.
A) 55 to 85°F; 40°F; 130°F
B) 60 to 90°F; 45°F; 135°F
C) 68 to 100°F; 50°F; 140°F
D) 80 to 120°F; 60°F; 145°F
Correct Answer:
Verified
Correct Answer:
Verified
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