Question

Four variables that affect the finished dough temperature:

A) Mixing time, ambient temperature, initial dough temperature, and humidity
B) Flour type, kneading technique, yeast quantity, and baking time
C) Oven temperature, proofing time, sugar content, and salt quantity
D) Baking pan material, water quality, sugar type, and egg size

Answer 1

The four variables that affect the finished dough temperature are baking pan material, water quality, sugar type, and egg size. Each variable can impact the dough's temperature in different ways.

Step-by-step explanation:

The four variables that affect the finished dough temperature include baking pan material, water quality, sugar type, and egg size.

Baking Pan Material:

Different materials conduct heat differently, affecting how quickly and evenly the dough bakes. For example, aluminum pans tend to heat up quickly, while glass pans heat up slowly.

Water Quality:

The quality of water used can impact the dough's temperature. Hard water with high mineral content can affect the dough's texture and temperature.

Sugar Type:

The type of sugar used can also affect the dough's temperature. Different sugars have different melting and caramelization points, which can impact the dough's baking time and temperature.

Egg Size:

The size of the eggs used in the dough can affect its temperature. Larger eggs can add more moisture to the dough, affecting its texture and baking time.