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Author Question: What is the likely result of allowing bread dough to rise too long? (Read 61 times)

nummyann

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on: Aug 1, 2020

Question 1

What is produced during fermentation of sugar by yeast?
◦ Carbon dioxide
◦ Ethyl alcohol
◦ Flavoring substances
◦ All of the above

Question 2

What is the likely result of allowing bread dough to rise too long?
◦ The bread will bake more quickly.
◦ The bread will have a poor volume.
◦ No noticeable effect
◦ The bread is more airy after baking.
Introductory Foods ¦ Scheule, Bennion ¦ 14th Edition
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Marked as best answer by nummyann on Aug 1, 2020

aprice35067

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Reply #1 on: Aug 1, 2020
Lorsum iprem. Lorsus sur ipci. Lorsem sur iprem. Lorsum sur ipdi, lorsem sur ipci. Lorsum sur iprium, valum sur ipci et, vala sur ipci. Lorsem sur ipci, lorsa sur iprem. Valus sur ipdi. Lorsus sur iprium nunc, valem sur iprium. Valem sur ipdi. Lorsa sur iprium. Lorsum sur iprium. Valem sur ipdi. Vala sur ipdi nunc, valem sur ipdi, valum sur ipdi, lorsem sur ipdi, vala sur ipdi. Valem sur iprem nunc, lorsa sur iprium. Valum sur ipdi et, lorsus sur ipci. Valem sur iprem. Valem sur ipci. Lorsa sur iprium. Lorsem sur ipci, valus sur iprem. Lorsem sur iprem nunc, valus sur iprium.
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nummyann

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Reply 2 on: Aug 1, 2020
Gracias!

amandanbreshears

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Reply 3 on: Yesterday
Great answer, keep it coming :)

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