Author Question: To develop the gluten when mixing brioche a) fat is added after the dough is fully kneaded. b) ... (Read 261 times)

lilldybug07

  • Hero Member
  • *****
  • Posts: 546
To develop the gluten when mixing brioche
 
  a) fat is added after the dough is fully kneaded.
   b) eggs and fat are added after the dough is fully kneaded.
   c) all the ingredients are at room temperature and the dough is mixed to a higher dough temperature.
  d) the dough is fermented in the refrigerator.

Question 2

Calculate 3/2 X 4/7 and reduce to lowest terms.
 
  What will be an ideal response?



nathang24

  • Sr. Member
  • ****
  • Posts: 314
Answer to Question 1

a

Answer to Question 2

6/7



Related Topics

Need homework help now?

Ask unlimited questions for free

Ask a Question
 

Did you know?

The use of salicylates dates back 2,500 years to Hippocrates's recommendation of willow bark (from which a salicylate is derived) as an aid to the pains of childbirth. However, overdosage of salicylates can harm body fluids, electrolytes, the CNS, the GI tract, the ears, the lungs, the blood, the liver, and the kidneys and cause coma or death.

Did you know?

About 60% of newborn infants in the United States are jaundiced; that is, they look yellow. Kernicterus is a form of brain damage caused by excessive jaundice. When babies begin to be affected by excessive jaundice and begin to have brain damage, they become excessively lethargic.

Did you know?

Fungal nail infections account for up to 30% of all skin infections. They affect 5% of the general population—mostly people over the age of 70.

Did you know?

More than nineteen million Americans carry the factor V gene that causes blood clots, pulmonary embolism, and heart disease.

Did you know?

Alcohol acts as a diuretic. Eight ounces of water is needed to metabolize just 1 ounce of alcohol.

For a complete list of videos, visit our video library