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What else can I help you with?
What happens when you mix water muriatic acid and bakers yeast?
Depending on the amount of acid added, the yeast not grow as well, and will die if enough is added.
What does scalded milk do for a recipe?
Most likely the recipe has yeast in it. Keeping the ingredients warm helps the yeast work. For other things, it would help the milk to blend with the other ingredients if there is shortening in the mix the milk is added to.
What happens when milk is added to methylene blue?
it spoils the milk because of the chemicial reaction
What happens when bacteria is added into milk?
to stop it going off
What happens when methylene blue is added to stale milk?
it spoils the milk because of the chemicial reaction
What happens when dry ingredients are added to hot milk?
The result depends on the ingredients placed in the hot milk.
Does a yeast infection look like milk?
Yes a yeast infection can look like milk.
What happens when dry ingredients are added to heated milk?
the milk wiil absorb them to 95c over a 100c and your milk will burn along with your ingredients
Why is skim milk sugar not fermentable by yeast?
MILK SUGAR IS FERMENTABLE BY YEAST. BUT IT PREFERS SUCROSE (TABLE SUGAR). IT MOSTLY TAKES LONGER, UNLESS YOU HAVE A YEAST THAT HAS THE ENZYME SYSTEMS FOR LACTOSE (MILK SUGAR), WHICH SOME DOES.
What happens to yeast when added to water?
When yeast is in cold water, it goes dormant. If the water is too cold, though, it will kill the yeast.
What is the terms for the lumps that form when an acid is added to milk?
The term for the lumps that form when acid is added to milk is curdling. This happens when the casein in the milk reacts to the acidity.
What is the purpose of scalding milk for yeast rolls?
Scalding milk used in bread making was done because historically it was necessary to kill some of the bacteria present in milk before introducing the desired yeast, because the milk is then kept warm to encourage the growth of the yeast, and any undesirable micro-organisms would also grow in these conditions.Modern pasteurized, sealed and refrigerated milk is less likely to require this treatment.Scaling involves heating the milk until it is about to start boiling, then removing it from the heat.
