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Nady [450]
3 years ago
6

Glycogen,starch, and glucose are all classified as-

Biology
1 answer:
Setler79 [48]3 years ago
6 0

Answer:

Carbohydrates

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Los  

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Excessive handling of yeast dough when shaping causes it
BigorU [14]

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roll easier

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Over-kneaded dough will also tear easily; in under-kneaded dough this is because the gluten hasn't become elastic enough, but in over-kneaded dough, this means that the gluten is so tight that it has very little give. If you think you've over-kneaded the dough, try letting it rise a little longer before shaping it.Over-kneaded dough will also tear easily; in under-kneaded dough this is because the gluten hasn't become elastic enough, but in over-kneaded dough, this means that the gluten is so tight that it has very little give. If you think you've over-kneaded the dough, try letting it rise a little longer before shaping it.

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I need help please help
Lorico [155]

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its d cause

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Correlative Conjunctions are pairs of words used to connect two parts of a sentence with equal value.

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