This should be true, howl this helps
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.
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Answer: the element with the lowest electronegativity
Explanation:
Answer:
In a collision, there is a collision force which endures for some amount of time to cause an impulse. This impulse acts upon the object to change its velocity and thus its momentum
