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GWD-10-Q14 Yeastscapable of leavening bread are widespread, and in the many centuries duringwhich the ancient Egyptians made only unleavened bread, such yeasts mustfrequently have been mixed into bread doughs accidentally. The Egyptians,however, did not discover leavened bread until about 3000 B.C. That discoveryroughly coincided with the introduction of a wheat variety that was preferableto previous varieties because its edible kernel could be removed from the huskwithout first toasting the grain. Which ofthe following, if true, provide the strongest evidence that the twodevelopments were causally related? A. Even after the ancient Egyptians discoveredleavened 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 practiceof toasting grain were their stone-lined grain-toasting pits available forbaking bread. C. !Heating a wheat kernel destroys itsgluten, a protein that must be present in order for yeast to leaven breaddough. D. The new variety of wheat, which had a moredelicate flavor because it was not toasted, was reserved for the consumption ofhigh officials when it first began to be grown. E. Because the husk of the new variety of wheatwas more easily removed, flour made from it required less effort to produce
正确答案是c |
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