In yeast bread production,
A. fermenting yeasts contribute to the unique flavor of baked products through the formation of both volatile and nonvolatile products.
B. nonvolatile amino acids and saccharides generate flavors through the Maillard reaction.
C. organic acids and carbonyl compounds contribute to crust flavor.
D. a high level of acetic acid is thought to provide the unique flavor of French bread.
E. All of these are correct.
F. None of these are correct.
Answer: E
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