GWD-10-Q14埃及人烤面包，此题极难，但要冷静
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.
酵母可以发酵面团为人们所熟知，但是在很多年前，古埃及人只做不发酵的面包，酵母一定是经常被无意中混进生面团中。直到3000BC古埃及人才发现了发酵面包。新引进的小麦品种倍受欢迎，因为不用烘焙这种小麦的麦子仁就可以和麦子皮轻松的被分离。（引自楼主）
Which of the following, if true, provide the strongest evidence that the two developments were causally related?
题干讲了两个主题，一个是酵母发酵问题，另一个是新小麦品种
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.
发现新技术
B. Only when the Egyptians stopped the practice of toasting grain were their stone-lined grain-toasting pits available for baking bread.一个和发酵有关的词都没有。。。
C. ！Heating a wheat kernel destroys its gluten, a protein that must be present in order for yeast to leaven bread dough. 小麦&酵母发酵！！！
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.
小麦给高管吃，直接排除
E. Because the husk of the new variety of wheat was more easily removed, flour made from it required less effort to produce
涉及面粉问题，故排除
故，此题用相关排除法即可，临场遇到此类题，不慌即可
-- by 会员 la199035 (2012/8/22 9:16:10)
