To Develop the Gluten When Mixing Brioche

question 9

Multiple Choice

To develop the gluten when mixing brioche

• A) fat is added after the dough is fully kneaded.
• B) eggs and fat are added after the dough is fully kneaded.
• C) all the ingredients are at room temperature and the dough is mixed to a higher dough temperature.
• D) the dough is fermented in the refrigerator.

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Definitions:

Aerobic Workouts

Exercises that increase the heart rate and promote the circulation of oxygen through the blood, improving overall fitness.

High Intensity

A level of exercise or activity that requires a significant amount of effort and results in rapid breathing and increased heart rate.

Moderate-Intensity Exercise

Physical activity that elevates the heart rate to 50-70% of the maximum heart rate, perceived as "somewhat hard".

American College

An institution of higher education in the United States offering undergraduate and graduate degrees.