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# Q14: Yeasts capable of leavening bread are widespread, and

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Q14: Yeasts capable of leavening bread are widespread, and [#permalink]

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15 Jul 2007, 08:16
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Q14:
Yeasts capable of leavening bread are widespread, and in the many centuries during which the ancient Egyptians made only unleavened bread, such yeasts must frequently have been mixed into bread doughs accidentally. The Egyptians, however, did not discover leavened bread until about 3000 B.C. That discovery roughly coincided with the introduction of a wheat variety that was preferable to previous varieties because its edible kernel could be removed from the husk without first toasting the grain.

Which of the following, if true, provides the strongest evidence that the two developments were causally related?

A. Even after the ancient Egyptians discovered leavened bread and the techniques for reliably producing it were well known, unleavened bread continued to be widely consumed.
B. Only when the Egyptians stopped the practice of toasting grain were their stone-lined grain-toasting pits available for baking bread.
C. Heating a wheat kernel destroys its gluten, a protein that must be present in order for yeast to leaven bread dough.
D. The new variety of wheat, which had a more delicate flavor because it was not toasted, was reserved for the consumption of high officials when it first began to be grown.
E. Because the husk of the new variety of wheat was more easily removed, flour made from it required less effort to produce.
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15 Jul 2007, 08:22
Sould be C
if the new variety need not to be heatted then the yeast is able to develop
and the levered bread can be produced.
here is the link of causality.
Director
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15 Jul 2007, 09:30
Defintely C.
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15 Jul 2007, 10:35
Didnt understand the question at first...Chose B...but C is better.
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Re: CR Yeasts [#permalink]

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15 Jul 2007, 10:58
jet1445 wrote:
Q14:
Yeasts capable of leavening bread are widespread, and in the many centuries during which the ancient Egyptians made only unleavened bread, such yeasts must frequently have been mixed into bread doughs accidentally. The Egyptians, however, did not discover leavened bread until about 3000 B.C. That discovery roughly coincided with the introduction of a wheat variety that was preferable to previous varieties because its edible kernel could be removed from the husk without first toasting the grain.

Which of the following, if true, provides the strongest evidence that the two developments were causally related?

A. Even after the ancient Egyptians discovered leavened bread and the techniques for reliably producing it were well known, unleavened bread continued to be widely consumed.
B. Only when the Egyptians stopped the practice of toasting grain were their stone-lined grain-toasting pits available for baking bread.
C. Heating a wheat kernel destroys its gluten, a protein that must be present in order for yeast to leaven bread dough.
D. The new variety of wheat, which had a more delicate flavor because it was not toasted, was reserved for the consumption of high officials when it first began to be grown.
E. Because the husk of the new variety of wheat was more easily removed, flour made from it required less effort to produce.

Causality is directly established from the fact that heating prevented the leavening effect from showing itself in the earlier variety. The new variety that did away with the heating requirement lent itself to leavening as stated in C and hence C is right.
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15 Jul 2007, 11:21
can somebody please explain me how "heating" has come into the picture?

That is not mentioned in the argument I think..

I am not able to accept C as the answer.

B seems the answer to me.
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16 Jul 2007, 11:26
aurobindo wrote:
can somebody please explain me how "heating" has come into the picture?

That is not mentioned in the argument I think..

I am not able to accept C as the answer.

B seems the answer to me.

Toasting involves heating...Remember bread toasts...
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16 Jul 2007, 12:06
vineetgupta wrote:
Toasting involves heating...Remember bread toasts...

Ummmmm... toaaaast.
16 Jul 2007, 12:06
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# Q14: Yeasts capable of leavening bread are widespread, and

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