Question 1
The staling of yeast bread appears to involve, to a major degree, the
◦ Maillard reaction.
◦ gliadin portion of gluten.
◦ amylose fraction of starch.
◦ amylopectin fraction of starch.
Question 2
What is fermentation as it applies to yeast breads?
◦ Souring of bread that has been proofed too long
◦ First rising of the bread after mixing
◦ Rising of the bread after shaping
◦ All of the above