[Answered] Enzymes and bacteria developed in bread dough during bulk fermentation add flavor to the finished ...

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Author Question: Enzymes and bacteria developed in bread dough during bulk fermentation add flavor to the finished ... (Read 164 times)

kodithompson

Hero Member
Posts: 566

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

Sr. Member
Posts: 335

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

Hero Member
Posts: 566

Reply #2 on: Aug 10, 2018

Thanks

gasdhashg

Sr. Member
Posts: 335

Reply #3 on: Aug 10, 2018

Welcome

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