Bulk Fermentation Time Decreases as the Rye Percentage Increases for All

question 26

Multiple Choice

Bulk fermentation time decreases as the rye percentage increases for all of the following reasons except

• A) rye has little of the gas-trapping properties present in wheat gluten, so lengthy bulk fermentation will not improve dough volume and crumb structure.
• B) there is little need to have a lengthy fermentation in order to develop flavor in rye breads; the incorporation of nicely ripened sourdough into the dough injects it with substantial flavor.
• C) short bulk fermentation has the tendency to overacidify the dough, resulting in bread with an unpleasantly sour flavor.
• D) the addition of a sourdough adds significant flavor.

---

Definitions:

Air Pressure Regulator

A device that maintains a constant output air pressure regardless of variations in input pressure and flow requirements.

Pneumatics

The technology or method of using pressurized air to effect mechanical motion or control systems.

RoadRanger

A range of heavy-duty manual transmissions found in large trucks, known for their durability and performance.