In yeast bread production, a. fermenting yeasts contribute to ...

[Mr. Wonderful]

In yeast bread production,
 a. fermenting yeasts contribute to the unique flavor of baked products through the formation of both volatile and nonvolatile products.
  b. nonvolatile amino acids and saccharides generate flavors through the Maillard reaction.
  c. organic acids and carbonyl compounds contribute to crust flavor.
  d. a high level of acetic acid is thought to provide the unique flavor of French bread.
  e. all of the above answers are correct
  f. none of the above answers is correct

Question 2

Protein coagulates and starch granules start to swell and gelatinize at about
 a. 120 degrees F.
  b. 125 degrees F.
  c. 130 degrees F.
  d. 140 degrees F.

[Carliemb17]

Answer to Question 1

e

Answer to Question 2

d

[Mr. Wonderful]

Thanks

[Carliemb17]

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