Salt in Dough

question 12

Multiple Choice

Salt in dough

• A) relaxes the gluten structure.
• B) enables the dough to efficiently hold carbon dioxide.
• C) produces a dough that is slack and sticky.
• D) limits bread volume.

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Definitions:

Temperature

A measure of the average kinetic energy of the particles in an object or system, indicating how hot or cold the object is.

Increased

Increased refers to a situation or condition becoming larger, greater, or higher in number or amount.

X-variable

An independent variable in mathematical functions and experiments that can be changed to observe its effect on the outcome.

Y-variable

The dependent variable in an equation or a model, whose value is predicted or explained by other variables.