Multiple Choice
Rye flour has a higher absorption capacity than wheat flour, and as the proportion of rye increases,
A) mixing should become more energetic in order to encourage pentosans to release water into the dough.
B) there is a corresponding increase in dough hydration.
C) the desired dough temperature gradually decreases.
D) none of the above.
Correct Answer:
Verified
Correct Answer:
Verified
Q8: Matching<br>-_dough docker<br>A) contains much that is still
Q9: The rye sourdough mixture is sprinkled with
Q10: A ripe sourdough should be<br>A) domed, with
Q11: The three distinct characteristics rye sourdough cultures
Q12: A dough docker<br>A) is commonly used in
Q14: Old bread is incorporated into a fresh
Q15: Matching<br>-_Detmolder system<br>A) contains much that is still
Q16: In most bakeries, the practice of saving
Q17: In the Detmolder system, the sourdough is
Q18: Black Bread includes all of the following