Staling Is Caused Primarily by Changes in the ____________ Content

Q1: Oxygen absorbed by the dough during mixing

Q2: Browning of a crust during baking is

Q4: Milk contains an enzyme that interferes with

Q5: If lean French bread must be stored

Q6: Which of the following is not a

Q7: The three phases of mixing in the

Q8: Sugar has a_ effect on gluten.<br>A) tenderizing<br>B)

Q9: Salt is an important ingredient in bread

Q10: Oxidation can be decreased by _.<br>A) decreasing

Q11: Outside of wheat flour, which of the