Author Question: Overfermentation a. may be desirable depending on which mixing method is used. b. stretches the ... (Read 68 times)

Jkov05 · **on:** Aug 19, 2018

Overfermentation
a. may be desirable depending on which mixing method is used.
b. stretches the gluten, resulting in a strong gluten formation.
c. creates a fine grain and sweet smell from the excess acid production.
d. affects color and flavor because of its inhibition of the Maillard reaction.

Question 2

The yeasts that ferment bread dough become activated at _____, slow down below _____, and die at temperatures at or above _____.
a. 55 to 85 degrees F, 40 degrees F, 130 degrees F
b. 60 to 90 degrees F, 45 degrees F, 135 degrees F
c. 68 to 100 degrees F, 50 degrees F, 140 degrees F
d. 80 to 120 degrees F, 60 degrees F, 145 degrees F