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Author Question: Identify the kind of wash used on yeast bread that will result in a crisp crust (Read 60 times)

washai

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on: Aug 1, 2020

Question 1

Flour contributes greatly to the structure of yeast bread as
◦ starch is partially gelatinized.
◦ carbon dioxide expands the dough.
◦ gluten is developed when the dough is kneaded.
◦ A and C

Question 2

Identify the kind of wash used on yeast bread that will result in a crisp crust
◦ whole egg and water
◦ water
◦ milk
◦ whole egg and milk
Introductory Foods ¦ Scheule, Bennion ¦ 14th Edition
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Marked as best answer by washai on Aug 1, 2020

bigcheese9

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Reply #1 on: Aug 1, 2020
Lorsum iprem. Lorsus sur ipci. Lorsem sur iprem. Lorsum sur ipdi, lorsem sur ipci. Lorsum sur iprium, valum sur ipci et, vala sur ipci. Lorsem sur ipci, lorsa sur iprem. Valus sur ipdi. Lorsus sur iprium nunc, valem sur iprium. Valem sur ipdi. Lorsa sur iprium. Lorsum sur iprium. Valem sur ipdi. Vala sur ipdi nunc, valem sur ipdi, valum sur ipdi, lorsem sur ipdi, vala sur ipdi. Valem sur iprem nunc, lorsa sur iprium. Valum sur ipdi et, lorsus sur ipci. Valem sur iprem. Valem sur ipci. Lorsa sur iprium. Lorsem sur ipci, valus sur iprem. Lorsem sur iprem nunc, valus sur iprium.
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washai

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Reply 2 on: Aug 1, 2020
Thanks for the timely response, appreciate it

covalentbond

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Reply 3 on: Yesterday
Wow, this really help

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