Question

When making yeast dough, the only variable you have control over is the _____ temperature.

A) Baking
B) Mixing
C) Kneading
D) Proofing

Answer 1

When making yeast dough, the only variable you have control over is the proofing temperature. The temperature at which the dough proofs affects the rate of fermentation and ultimately the texture and flavor of the final baked product.

Step-by-step explanation:

When making yeast dough, the only variable you have control over is the proofing temperature. Proofing refers to the process of allowing the dough to rise after it has been mixed and kneaded. During proofing, the yeast ferments the sugars in the dough, producing carbon dioxide gas that makes the dough rise. The temperature at which the dough proofs affects the rate of fermentation and ultimately the texture and flavor of the final baked product.