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Author Question: Croissant and Danish doughs are kneaded for a shorter time than other yeast doughs because the ... (Read 143 times)

bb

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on: Aug 10, 2018
Croissant and Danish doughs are kneaded for a shorter time than other yeast doughs because the rolling and folding process develops the gluten.
 
  Indicate whether the statement is true or false

Question 2

There is no correlation between the texture of food and the way it tastes.
 
  Indicate whether the statement is true or false


reversalruiz

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Reply #1 on: Aug 10, 2018
Answer to Question 1

T

Answer to Question 2

F


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bb

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Reply #2 on: Aug 10, 2018
Both answers were spot on, thank you once again


reversalruiz

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Reply #3 on: Aug 10, 2018
Great! Please up vote :D


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