[讨论]gwd-26-39没找到有效的讨论，请NN解答~~~~

vv_mind

1.         GWD-26-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.

我感觉应该是我的阅读问题，文章没有读懂，根本就一个摸不着头脑，哪位NN能帮我翻译一下吗？谢谢了。

somiz

酵母能发酵是都知道的, 在很多世纪之前的古埃及经常做出不发酵的面包,而这种酵母经常被混合到发面团里. 直到公元前3000年埃及才发现发酵面包. 这发现源于偶然一种小麦的引进, 这种小麦更受到欢迎因为它的麦粒能够从壳中取出而不是烘烤谷物.

大概就这个意思翻的不是很好.  重要点是后面的without first toasting the grain.

之前的是烤的,不发酵. 后来引进的是不烤的,发酵.   答案很明显了, 烤破坏的酵母.

zhengjingzhe

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zhengjingzhe

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