GWD26-Q39研究半天实在不明白，哪位NN能解释一下啊？

hoho719

39. GWD26-Q39
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 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.

答案C。之前的帖子里看见sdcar2010 NN也解释过了。。。但是全是英文理解有困难-。-本身题目好不容易看懂了。。选项实在是不理解。。这题是用什么方法在support呢？急求帮助。困惑ing..

hoho719

哎。。。怎么都没NN帮助的呢。。。自己upup一下

hoho719

发现GWD的有些题目逻辑关系真的好绕啊啊。。。像以上的个别题目到底要不要死扣着搞懂呢？？？大nn们给指条明路啊。。。