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What else can I help you with?
Which kind of proof combines statements and reason into proof?
paragraph proof
What is the first proof?
After you make the dough, you cover it with a towel and let it rise until double in size, then you punch it down and recover it and let it rise a second time and then you bake it
What is a bakers job?
Mix and prepare the dough, let it rise (proof), then bake the product.
What needs kneaded before it can prove itself?
Bread. In making traditional bread, the flour and water and yeast are combined into a dough that requires mixing by pushing and squeezing the dough in a process called kneading. When the dough is finished mixing, it needs to proof. (The term is proof, not prove.) Proofing is a period where the dough is allowed to sit until the agent that causes it to rise begins to work and the dough enlarges due to gas bubbles inside. The proofing stage demonstrates that the dough is active and it is then fashioned into the loaf shape as desired to complete rising before baking.
In a two column proof must every statement in the first column be justified by a reason in the second column?
yes
which reason is missing from the following proof?
A+
Which cannot be used as a reason in a proof?
AAA (angle angle angle) cannot be used as a reason in a proof when proving triangles congruent .
In a two column proof every new statement in the first column must be justified by a reason in the second column?
true
In a twocolumn proof every new statement in the first column must be justified by a reason in the second column?
True (apex)
What causes faults in bread making?
READ FAULTS FOR BREAD MADE USING MECHANICAL DOUGH DEVELOPMENT METHOD CHARCTERISTIC FAULT CAUSE VOLUME Too small Work input too high for the type of flour used Weak flour Cold dough Tight dough Not enough yeast, dough conditioner or emulsifier Short intermediate proof Short tin proof Too much moulding pressure Too much salt Under-developed (for strong flour) Too large Hot dough Slack dough Long intermediate or final proof Too much yeast Very strong flour CRUST Bubbles Wrong dough conditioner Final proof too long & humid Too much pressure during moulding Slack dough CRUST COLOUR Pale Not enough sugar Cool oven High Too much sugar or malt Too much salt Hot oven Defective yeast CRUST TEXTURE Flying top High Torn and ragged High Shiny Over-developed LOAF FORM Too bold, excessively rounded corners Under-developed Lack of boldness, flat top, sharp corners Over-developed Under-oxidisedBIRT BREADMAKING III | BREAD FAULTS INFORMATION SHEET | V1.0 2010 2 CRUMB Doughy Too much malt Flour made with sprouted wheat Under-baked Dry Over-baked Lack of dough conditioners CRUMB TEXTURE Coarse and open Weak flour Long intermediate and tin proof Not enough or wrong dough conditioner Not enough vacuum Close and tight Short tin proof Defective yeast Tight dough Too much vacuum Irregular cores or streaks Too much moulding pressure CRUMB COLOUR Dark Bran in flour Dough too hot Yellow Wheat type BREAD FAULTS FOR BREAD MADE USING BULK FERMENATATION METHOD CHARCTERISTIC FAULT CAUSE VOLUME Too small Maybe with flying top Short tin proof Tight dough Over-mature dough Too much moulding pressure Green dough caused by low dough temperature Not enough sugar or malt - sometimes a pink tinge can be seen in the crumb Too much salt Weak flour Too large Over-proof CRUST COLOUR Pale Over-mature dough Not enoughsugar or malt Heavy moulding Cool oven High Green dough Too much sugar or malt Too much ammonium chloride or salt Hot oven CRUST TEXTURE Flying top Short tin proof Torn and ragged Over-mature dough Heavy moulding Shiny Green dough LOAF FORM Too bold, excessively rounded corners Excessive maturity Tight dough Short tin proof Lack of boldness, flat top, sharp corners Green dough Slack dough Excessive tin proof Sharp ragged break Green dough Tight dough CRUMB Doughy Excessive malt Flour made with sprouted wheat Under-baked Dry Over-baked Lack of dough conditionersBIRT BREADMAKING III | BREAD FAULTS INFORMATION SHEET | V1.0 2010 3 CRUMB TEXTURE Coarse and open Green dough Over-proof Slack dough Cool oven - causing excessive gassing after loaf has set Irregular cores or streaks Over-mature dough Too much moulding pressure Tight crumb Under-proof Tight dough CRUMB COLOUR Greyish Over-mature dough Yellowish Green dough AROMA Acid Hot dough Over-mature REFERENCES Bread Research Institute of Australia 1989. Australian Breadmaking Handbook. Chapter 8 Bread faults and their correct
What is the reason for the fourth statement in this proof?
Yeah
How can I find a cat-proof cup to prevent my feline friend from knocking it over?
You can find a cat-proof cup by looking for weighted or non-tip designs, using spill-proof lids, or opting for cups with narrow openings that are harder for cats to knock over.
