Answer to Question 1
The essential ingredients in yeast bread are as follows: flour, which provides gluten and a food source for yeast; liquid, which helps hydrate the bread and act as a solvent; yeast, which is a leavening agent and helps decrease the pH, making the gluten less sticky and more elastic; and salt, which is a stabilizer and helps with flavor and firmness of the product.
Answer to Question 2
Excess gluten formation is not a problem in corn meal due to the blending of corn meal with all-purpose flour. The addition of corn meal minimizes issues associated with excess gluten development.
The role of Hox genes 9–13 in specifying limb formation from the proximal to distal
Identify the structures shown below by filling in the blanks.
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