It is sometimes helpful to oil the surface of a fermenting dough to

A. allow it to retain its carbon dioxide.
B. strengthen the surface gluten fibers.
C. facilitate the later steps of scaling and rounding.
D. prevent a crust from forming.

Question

21-07-2024
Biology

Answered

It is sometimes helpful to oil the surface of a fermenting dough to

A. allow it to retain its carbon dioxide.
B. strengthen the surface gluten fibers.
C. facilitate the later steps of scaling and rounding.
D. prevent a crust from forming.

Answer :

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GinnyAnswer GinnyAnswer · Answer 1 · 2024-07-21T05:28:20-04:00

Final answer:

Lubrication in dough making involves the fat portion aiding in the fermentation process by allowing the dough to retain carbon dioxide and rise effectively.

Explanation:

Lubrication in dough making involves the fat portion that helps the gluten network to expand, making the dough easier to mix and handle. This lubrication property aids in the fermentation process by allowing the dough to retain carbon dioxide and rise effectively.

Learn more about dough fermentation and lubrication here:

https://brainly.com/question/41193550

It is sometimes helpful to oil the surface of a fermenting dough toA. allow it to retain its carbon dioxide.B. strengthen the surface gluten fibers.C. facilitate the later steps of scaling and rounding.D. prevent a crust from forming.

Answer :

Final answer:

Explanation:

Learn more about dough fermentation and lubrication here:

Other Questions

It is sometimes helpful to oil the surface of a fermenting dough to

A. allow it to retain its carbon dioxide.
B. strengthen the surface gluten fibers.
C. facilitate the later steps of scaling and rounding.
D. prevent a crust from forming.