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标题: [求助]GDW-1-Q14 [打印本页]

作者: christlulu 时间: 2006-10-23 10:53
标题: [求助]GDW-1-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?

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.
Only when the Egyptians stopped the practice of toasting grain were their stone-lined grain-toasting pits available for baking bread.
Heating a wheat kernel destroys its gluten, a protein that must be present in order for yeast to leaven bread dough.
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.
Because the husk of the new variety of wheat was more easily removed, flour made from it required less effort to produce.

为什么选C?

[此贴子已经被作者于2006-10-23 11:01:41编辑过]

作者: jj82328 时间: 2006-10-24 01:44

埃及人一直没有发酵面包，直到xx年，同时面包的多样性增加了，因为人们发现不用烘烤就可以去掉稻谷的壳。他们之间的联系：一定是跟发酵和烘烤去壳有关的。

真确选项一定要把包括文中提到的两点。

作者: christlulu 时间: 2006-10-24 15:13

恩，明白了，谢谢。。

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