dough and not less than 1.20 ml per ml of volume expansion of the dough at 38 DEG C in 60 minutes; a method of screening for the yeast; bread dough containing the yeast; a process for making bread using the yeast; and bread having an anti-mold effect which is obtained by the ...
根据文中"Bread is made from flour(面粉),water and yeast(酵母),"面包是由面粉、水和酵母制成的。故选D。(2)A.细节理解题。根据文中"You add yeast,which makes the bread rise."你加入酵母,这会使面包发酵。故选A。(3)D.细节理解题。根据文中"Now comes the hard part.Push the dough(生面团) ...
结果1 题目 38 Why is yeast used in bread-making? D A Aerobic respiration produces alcohol. B Aerobic respiration produces lactic acid. C Anaerobic respiration produces alcohol. D Anaerobic respiration produces carbon dioxide. 相关知识点: 试题来源: 解析 D 反馈 收藏 ...
the dough and not less than 1.20 ml per ml of volume expansion of the dough at 38°C in 60 minutes; a method of screening for the yeast; bread dough containing the yeast; a process for making bread using the yeast; and bread having an anti-mold effect which is obtained by the ...
Method for making bread using yeast produced from milk substrateThe present disclosure relates to a method for making bread by means of yeast produced from a milk substrate, and pure culures of microorganisms.Deppieri DavideCesaro Vanna
For thousands of years, humans have used yeast for making bread and alcoholic drinks, such as beer. But scientists now are doing something different. When you walk into Jef Boeke's lab, it smells like bread rising. But his team is not making homemade bread. Instead, they are changing the...
Object of the present invention is to provide a large amount of yeast suitable for the production of bread yeast, and capable of providing a bakery product comprising the yeast composition. 本发明还涉及制备焙烤产品的方法和选择酵母菌株的方法,所述酵母菌株提供适用于使用大量酵母制作面包的酵母. The ...
Which ingredient is essential for making bread rise? A. salt B. yeast C. sugar D. butter 相关知识点: 试题来源: 解析 B。解析:在制作面包时,酵母(yeast)是使面包发酵膨胀的关键原料,盐(salt)、糖(sugar)和黄油(butter)虽然也是原料但不是使面包发酵的关键因素,所以答案为B。
Let it sit for 4 to 12 hours before using in bread. OR Use a liquid levainto make this bread. Try thisApple Startermade from apples. Up to 12 hours before beginning the recipe, stir the starter and discard* 125g. Feed the remaining starter with 125g flour and 125g water or a 50/...
Some bread recipes include a step prior to mixing the dough called “proofing the yeast.” This step involves hydrating dry yeast in some or all of the liquid used in the recipe and adding a pinch of sugar. The water wakes the dry yeast up from its dormant state and the sugar gives th...