Multiple Choice
The production of organic acids during fermentation
A) does not contribute significantly to bread flavor.
B) weakens the dough structure.
C) improves the keeping quality of the bread.
D) is a minor factor in dough development.
Correct Answer:
Verified
Correct Answer:
Verified
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Q9: To be successful, the baker must be
Q10: The optimum dough temperature for wheat-based breads
Q11: The first step in proper mixing involves
Q12: Matching<br>-_oven spring<br>A) the first stage of fermentation;
Q14: When _ are added in the form
Q15: Doughs are _ in order to give
Q16: Mixing the dough so that the gluten
Q17: Matching<br>-_bulk (primary) fermentation<br>A) the first stage of
Q18: During the final rise, bread should be