During bread dough fermentation
a. the shaped dough is placed in a dry, cool, undisturbed place for rising.
b. the ideal temperature for the dough is approximately 65 degrees F.
c. carbon dioxide is produced while enzyme and pH changes take effect.
d. none of the above answers is correct
Question 2
Which of the following statements about kneading dough if false?
a. Kneading in too much flour should be avoided because it will slow fermentation time, leaving the final product dry and streaked or heavy.
b. Overkneaded dough will snap back when being rolled out due to a heavy gluten network that tightens the dough.
c. Cold dough will snap back; however, this problem reverses itself when the dough is allowed to warm up.
d. It is very easy to overwork a dough by hand.
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