The purpose of kneading is to
a. develop the original dough with approximately half the water.
b. mix the flour and the liquid together to make a thin, watery batter.
c. work the butter into the dough mass once it has been formed.
d. compress and stretch the dough to increase gluten strength.
Question 2
In baked products, the gluten is the
a. carbohydrate part of the wheat flour, used for body.
b. lipid portion of the wheat flour necessary for the development of the crumb.
c. liquid mass that is created after water has been added to the flour.
d. protein portion of wheat flour that plays an important role in the structure.
Water potentials decrease (become more negative) as one moves from soil to plant to atmosphere
This severely corroded water pump could not circulate enough coolant to keep the engine cool. As a ...
Ice, liquid water, and water vapor
How humans maintain homeostasis with respect to water and ions
A box contains red, yellow and green marbles. Half of the marbles are red, 1/8 of the remaining ...
Water strider (Gerris remigis) on water surface, showing surface tension.