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Carbohydrates/Breads

QuestionAnswer
TRUE OR FALSE: In yeast dough, most of the gluten is developed by kneading.
TRUE OR FALSE: Carbon dioxide causes yeast bread to rise.
TRUE OR FALSE: Yeast bread recipes give exact amounts of flour. False
TRUE OR FALSE: A batter is a flour mixture thin enough to be poured or dropped from the mixing bowl. True
TRUE OR FALSE: Yeast dough can be soft or stiff depending on the amount of flour used.
TRUE OR FALSE: Batter breads are punched down to make them easier to shape.
TRUE OR FALSE: Bubbles of gas just under the surface during kneading are a sign that gluten is developing as carbon dioxide gas is formed.
TRUE OR FALSE: In the muffin method, liquid is poured all at once in the flour mixture and stirred only until the flour is moistened. True
TRUE OR FALSE: Sugar in dough recipes stimulates yeast growth. True
TRUE OR FALSE: Yeast should be dissolved only in water.
Kneading is a process of: a. Working the dough with the heels of the hands. b. Fermentation and stirring. A.
Created by: mrs_dees
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