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Author Question: Enzymes and bacteria developed in bread dough during bulk fermentation add flavor to the finished ... (Read 187 times)

kodithompson

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on: Aug 10, 2018
Enzymes and bacteria developed in bread dough during bulk fermentation add flavor to the finished bread.
 
  Indicate whether the statement is true or false

Question 2

List 4 of the 7 factors that go into deciding on a product to purchase.
 
  What will be an ideal response?


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gasdhashg

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

T

Answer to Question 2

Quality, processing, equipment
and staff skills, storage space and type, shelf life, brand and mission, cost and value


kodithompson

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Reply #2 on: Aug 10, 2018
Thanks


gasdhashg

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Reply #3 on: Aug 10, 2018
Welcome :)


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Video: Fermentation pathways

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