Author Question: Croissant and Danish doughs are kneaded for a shorter time than other yeast doughs because the ... (Read 133 times)

bb

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Croissant and Danish doughs are kneaded for a shorter time than other yeast doughs because the rolling and folding process develops the gluten.
 
  Indicate whether the statement is true or false

Question 2

There is no correlation between the texture of food and the way it tastes.
 
  Indicate whether the statement is true or false



reversalruiz

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Answer to Question 1

T

Answer to Question 2

F



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bb

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Both answers were spot on, thank you once again




 

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