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Author Question: Milk used for making yeast breads should be scalded to (Read 104 times)

P68T

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on: Aug 1, 2020

Question 1

In connection with yeast dough, proofing refers to the
◦ oven spring.
◦ period of fermentation.
◦ last rising of molded bread dough.
◦ setting of a sponge until it is light and bubbly.

Question 2

Milk used for making yeast breads should be scalded to
◦ disperse the fat.
◦ prevent dough softening.
◦ dissolve the sugar and salt.
◦ encourage development of gluten.
Introductory Foods ¦ Scheule, Bennion ¦ 14th Edition
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Marked as best answer by P68T on Aug 1, 2020

Danny Ewald

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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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P68T

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Reply 2 on: Aug 1, 2020
Gracias!

dyrone

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Reply 3 on: Yesterday
Wow, this really help

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