Modified True or False. Write true, if the statement is correct. If false, underline the word/s that makes the statement false, and write the correct answer on the space provided.
1. The gluten in the flour provides framework in bread dough.
2. Longer kneading is required when using bread flour.
3. Yeast is assessed based on its outside characteristics only.
4. Different flours exhibit varying rates of liquid absorption.
5. Yeast is the leavening agent in cakes that converts sugar into alcohol and carbon dioxide.
6. The process of converting sugar into carbohydrates is called fermentation.
7. Salt acts as food for the yeast.
8. Always add sugar to the yeast and water mixture to activate yeast.
9. It takes one hour to activate yeast.
10. Liquids such as water or milk act as solvent for dry ingredients.
11. Bread is baked dough made of flour and water and leavened by yeast.
12. Rich dough has low fat and sugar content.
13. Straight dough method consists of only one step of combining all the ingredients in the bowl and mixing.
14. There are eight steps to bread making.
15. Lean dough is a type of yeast doughnuts that has low fat and sugar content.​