Bread dough made from wheat flour will leaven (rise) when left at room temperature for 30 min because: a. pathogenic bacteria like E. coli double in population density every 30 minutes at room temperature b. it contains sodium acetate which lowers the pH to 4.5 c. yeast added to the dough consume sucrose (table sugar) and produce ethanol + CO2 (carbon dioxide gas) during this 30 min period at room temperature d. egg white albumen protein was painted onto the surface prior to baking e. gluten in the dough traps gases that are produced during the fermentation that occurs during this 30 min period at room temperature
Bread dough made from wheat flour will leaven (rise) when left at room temperature for 30 min because: a. pathogenic bacteria like E. coli double in population density every 30 minutes at room temperature b. it contains sodium acetate which lowers the pH to 4.5 c. yeast added to the dough consume sucrose (table sugar) and produce ethanol + CO2 (carbon dioxide gas) during this 30 min period at room temperature d. egg white albumen protein was painted onto the surface prior to baking e. gluten in the dough traps gases that are produced during the fermentation that occurs during this 30 min period at room temperature
Human Anatomy & Physiology (11th Edition)
11th Edition
ISBN:9780134580999
Author:Elaine N. Marieb, Katja N. Hoehn
Publisher:Elaine N. Marieb, Katja N. Hoehn
Chapter1: The Human Body: An Orientation
Section: Chapter Questions
Problem 1RQ: The correct sequence of levels forming the structural hierarchy is A. (a) organ, organ system,...
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Bread dough made from wheat flour will leaven (rise) when left at room temperature for 30 min because:
a. pathogenic bacteria like E. coli double in population density every 30 minutes at room temperature
b. it contains sodium acetate which lowers the pH to 4.5
c. yeast added to the dough consume sucrose (table sugar) and produce ethanol + CO2 (carbon dioxide gas) during this 30 min period at room temperature
d. egg white albumen protein was painted onto the surface prior to baking
e. gluten in the dough traps gases that are produced during the fermentation that occurs during this 30 min period at room temperature
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