Question
An apprentice of a baker fails to get the soft and fluffy texture of bread as his master does in his first attempt at making bread. What could be the likely reason, considering that he baked the bread for as long as his master did?
Answer: Option D
:
D
For bread to become soft and fluffy, the dough must undergo fermentation. When the bread dough ferments, some amount of carbon dioxide is released by the action of yeast on the sugars which creates a lot of gas bubbles in the dough. When baked, these gas bubbles appear as holes in the bread and make the bread fluffy and light.
Was this answer helpful ?
:
D
For bread to become soft and fluffy, the dough must undergo fermentation. When the bread dough ferments, some amount of carbon dioxide is released by the action of yeast on the sugars which creates a lot of gas bubbles in the dough. When baked, these gas bubbles appear as holes in the bread and make the bread fluffy and light.
Was this answer helpful ?
More Questions on This Topic :
Question 3. Baker’s yeast is also known as:....
Question 5. Which of these is not a biocontrol agent?....
Question 6. What is the primary source of antibiotics?....
Question 9. Yogurt is produced with the help of ....
Latest Videos
Latest Test Papers
Submit Solution