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Author Question: A loaf with wide cracks on the side after baking was probably not proofed long enough. (Read 39 times)

Charlie

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Question 1

Which of the following is NOT an important reaction occurring during the fermentation of yeast dough?
◦ Gluten matures and softens
◦ Flavoring substances develop
◦ Structure sets as proteins coagulate
◦ Glucose is metabolized to produce CO2 and alcohol

Question 2

A loaf with wide cracks on the side after baking was probably not proofed long enough.
◦ true
◦ false


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Marked as best answer by Charlie on Aug 1, 2020

FergA

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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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Charlie

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Reply 2 on: Aug 1, 2020
Gracias!


tandmlomax84

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

 

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