The rapid rising of yeast products in the oven due to the production and expansion of gases in the dough is called _______________.
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Q5: The mixing method in which all ingredients
Q6: Yeast acts on sugar in a dough
Q7: After bread is made up and panned,
Q8: If you want to make baked loaves
Q9: Weighing ingredients for a dough is called
Q11: Breads baked directly on the bottom of
Q12: The three phases of development of a
Q13: If you want to use a dough
Q14: Yeast fermentation takes place during which stages
Q15: The ideal temperature for fermenting most bread
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