Overfermentation a. may be desirable depending on which mixing ...

[Jkov05]

Overfermentation
 a. may be desirable depending on which mixing method is used.
  b. stretches the gluten, resulting in a strong gluten formation.
  c. creates a fine grain and sweet smell from the excess acid production.
  d. affects color and flavor because of its inhibition of the Maillard reaction.

Question 2

The yeasts that ferment bread dough become activated at _____, slow down below _____, and die at temperatures at or above _____.
 a. 55 to 85 degrees F, 40 degrees F, 130 degrees F
  b. 60 to 90 degrees F, 45 degrees F, 135 degrees F
  c. 68 to 100 degrees F, 50 degrees F, 140 degrees F
  d. 80 to 120 degrees F, 60 degrees F, 145 degrees F

[choc0chan]

Answer to Question 1

d

Answer to Question 2

c

[Jkov05]

TYSM

[hramirez205]

Gracias!