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Author Question: Quick-rising active dry yeast rehydrates extremely rapidly because the (Read 78 times)

TFauchery

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on: Aug 1, 2020

Question 1

Pronounced eaves on the sides of a loaf of bread are often a sign that
◦ gluten was developed too much.
◦ oven spring did not occur soon enough.
◦ too much rising occurred before baking.
◦ loaf was not light enough before putting it in the oven.

Question 2

Quick-rising active dry yeast rehydrates extremely rapidly because the
◦ yeast cells are alive.
◦ yeast has been dried very slowly.
◦ dried particles are very large and round.
◦ particles are fine and light with a large surface area.
Introductory Foods ¦ Scheule, Bennion ¦ 14th Edition
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Marked as best answer by TFauchery on Aug 1, 2020

yasmin

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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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TFauchery

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Reply 2 on: Aug 1, 2020
Great answer, keep it coming :)

ghepp

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Reply 3 on: Yesterday
:D TYSM

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