The purpose of kneading is to
a. develop the original dough with approximately half the water.
b. mix the flour and the liquid together to make a thin, watery batter.
c. work the butter into the dough mass once it has been formed.
d. compress and stretch the dough to increase gluten strength.
d
You might also like to view...
Breaded meats and vegetables are known to be a hidden source of ____.?
A) ?eggs B) ?milk C) ?peanuts D) ?shellfish
A common role of B vitamins is that they ________.
A. are important in energy metabolism as part of coenzymes B. act as neurotransmitters C. act as hormones D. are important as structural components of body cells
Which of the following sources of protein are most appropriate for older adults?
a. milk and cheese b. legumes and fish c. whole grains and legumes d. nonfat milk and peanut butter