Why does dough have to be punched down after fermentation?
a. to even out temperatures
b. to redistribute sugars, yeast, and gluten
c. to break large air bubbles into smaller cells
d. to allow excess carbon dioxide gas to escape
e. all of the above answers are correct
Question 2
Punching down a bread dough produces a more
a. evenly colored top crust on the loaf.
b. fine-grained loaf.
c. symmetrical loaf.
d. yeasty loaf.
e. coarse-grain loaf similar to the European loaves.
