Answer:
a. Wet, soft dough at 85 degrees Fahrenheit
Explanation:
Fermentation is an anaerobic process that transforms starches into simpler substances. The rising of dough is due to fermentation.
According to Harold McGee, 85°F (29°C) is the best temperature for fermenting bread dough. Temperatures below 85°F (29°C) take much longer to ferment, and temperatures higher than that result into unpleasant flavors in the dough.
Wet, soft dough is usually more preferable because it produces a softer bread.
Ways to increase friction
<span>- increase the roughness of the contact materials </span>
<span>- increase the pressure on the contact </span>
<span>Ways to decrease friction </span>
<span>- float the moving body on air </span>
<span>- suck out any air </span>
Answer: it depends on the mass of the pendulum or on the size of the arc through which it swings.
Explanation:
Answer:
3 electron hai bro of puch mujhe sab aata h
