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Author Question: Which of the following is NOT a documented function of fat in the making of yeast bread? (Read 154 times)

leo leo

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on: Aug 1, 2020

Question 1

Which of the following is NOT a change usually associated with the baking of yeast bread?
◦ Oven spring
◦ Crust formation
◦ Volatilization of alcohol
◦ Movement of water from starch to gluten

Question 2

Which of the following is NOT a documented function of fat in the making of yeast bread?
◦ Strengthens gluten
◦ Increases tenderness
◦ Improves loaf volume
◦ Increases keeping quality
Introductory Foods ¦ Scheule, Bennion ¦ 14th Edition
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Marked as best answer by leo leo on Aug 1, 2020

miss_1456@hotmail.com

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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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leo leo

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Reply 2 on: Aug 1, 2020
Wow, this really help

adf223

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

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