The purpose of kneading is to
a. develop the original dough with approximately half the water.
b. mix the flour and the liquid together to make a thin, watery batter.
c. work the butter into the dough mass once it has been formed.
d. compress and stretch the dough to increase gluten strength.
Question 2
In baked products, the gluten is the
a. carbohydrate part of the wheat flour, used for body.
b. lipid portion of the wheat flour necessary for the development of the crumb.
c. liquid mass that is created after water has been added to the flour.
d. protein portion of wheat flour that plays an important role in the structure.
Humpbacks frequently breach, throwing two thirds or more of their bodies out of the water and splash
Coolant circulates through the water jackets in the engine block and cylinder head.
Water transport in plants.
The population of Asia increases rapidly, the demand for food and water is also growing
The Excretory System Water and waste products from cells
A 400-g piece of metal at 120°C is dropped into a cup containing 450 g of water