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.