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Author Question: What is fermentation as it applies to yeast breads? (Read 68 times)

michelleunicorn

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on: Aug 1, 2020

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
Introductory Foods ¦ Scheule, Bennion ¦ 14th Edition
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Marked as best answer by michelleunicorn on Aug 1, 2020

Eazy416

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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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michelleunicorn

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Reply 2 on: Aug 1, 2020
Wow, this really help

peter

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Reply 3 on: Yesterday
Thanks for the timely response, appreciate it

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