GWD这题很绕，有没有高人指点一下？

frankzhiwei

Yeast 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 dough 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.

小弟连题目没读懂，求解释~

shakiraxin

仅供参考 ：题目是讲酵母的 说古埃及好几个世纪都是只有没有发酵的面包  直到一个偶然的的时候酵母混入面中 由此才有了发酵的面包 而这个时候是到3000B.C了 同时此时也有了很多品种的小麦 使得可以不用经过烘烤就可以是小麦与外壳分离 （那意思就是3000B.c以前是要经过烘烤才能使小麦可外壳分离）题目问有什么证明造成这两件事的原因是相关的  个人觉得是选C 不知道答案是多少

kevin0214

题目是说：现在酵母菌已经广泛传播应用了，但是古代埃及人烤的面包是没有发酵过的，那些酵母菌一定是当时意外地混进面粉团里的。但是，埃及人直到公元前3000年才发现了发酵面包。这个发现跟一种新麦子的引入是一致的，这种麦子比原来的麦子要好，因为这种麦子的麦粒更容易在被烘烤之前就从皮里脱落出来。
答案应该是C吧。C说麦子里有一种蛋白质，是发酵过程中必须的，而且很容易在加热中被破坏。
也就是说，必须要不加热就能脱粒的麦子才适合制作发酵面包。
两个发现简单来说就是：1、埃及人公元前3000年才发明了发酵面包。2、这个时候正好引进了一种不用加热就能脱粒的麦子。
那能把两个发现最好地联系在一起就是C