Multiple Choice
The three distinct characteristics rye sourdough cultures possess that thrive under different conditions of moistness (hydration) , temperature, and duration of ripening are
A) yeast, acetic acid, and lactic acid.
B) sugars, sulfuric acid, and lactic acid.
C) sourdough, yeasts, and lactic acid.
D) yeast, lactic acid, and sugars.
Correct Answer:
Verified
Correct Answer:
Verified
Q6: Matching<br>-_sourdough<br>A) contains much that is still fermentable;
Q7: In the case of Vollkornbrot, made with
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
Q12: A dough docker<br>A) is commonly used in
Q13: Rye flour has a higher absorption capacity
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