The amount of time that it takes dough to rise will depend on the ...

[captainjonesify]

The amount of time that it takes dough to rise will depend on the
 a. type and concentration of yeast.
  b. amount of available sugars.
  c. temperature of its environment.
  d. salt concentration.
  e. mixing method.
  f. all of the above answers are correct
  Indicate whether the statement is true or false

Question 2

Which statement is true regarding enzymes in yeast dough?
 a. Alpha-amylase starts to degrade damaged starch granules to sugars.
  b. Beta-amylase converts dextrins to maltose.
  c. Proteases are added to improve how the dough handles.
  d. Maltogenic alpha-amylase is used because of its anti-staling effect in the final baked product.
  e. all of the above answers are correct
  f. none of the above answers is correct

[beccamahon]

Answer to Question 1

f

Answer to Question 2

e

[captainjonesify]

Gracias!

[dyrone]

TYSM