A) The evaporation of water used in kneading the dough
B) The action of heat in the baking process
C) The capillary of water in the dough
D) The releasing action of carbon dixode formed during the fermentation process
Correct Answer: D
Solution :[d] As fermentation takes place the dough slowly changes from a rough dense mass lacking extensibility and with poor gas holding properties, into a smooth, extensible dough with good gas holding properties.
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