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Author Question: The shred on a loaf of bread refers to the (Read 26 times)

Shelles

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on: Aug 1, 2020

Question 1

The optimal amount of yeast to be used in making a loaf of bread is dependent to a large extent on the
◦ amount of time to be used.
◦ proportion of fat in the recipe.
◦ amount of kneading of the dough.
◦ A and C

Question 2

The shred on a loaf of bread refers to the
◦ elastic texture of the crumb.
◦ crust formed on the ends of the loaf.
◦ area on the sides of the loaf where the dough rises during baking.
◦ rapid increase in loaf volume during the first few minutes of baking.
Introductory Foods ¦ Scheule, Bennion ¦ 14th Edition
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Marked as best answer by Shelles on Aug 1, 2020

dajones82

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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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Shelles

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Reply 2 on: Aug 1, 2020
Gracias!

TheDev123

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Reply 3 on: Yesterday
Wow, this really help

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