各位大侠，求救一道GWD的题目

akatsuki09

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, provide 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
.
在此，先感谢大家了！

这道题目的BC两个答案有什么区别呢？

yhwut

问的什么啊

akatsuki09

复习晕了，忘了把题目写上，谢谢这位G友了。

霁月要出国

我是菜鸟。。。还有一周考了，自己也在搜这个题目，就来写一下吧。
题目问的是如何证明这two developments是无关的。
C选项说的是 a wheat kernel 的加热会毁了leaven的一个必要条件，那么也就是说，引进a wheat variety并不是发明leaven的原因。
B选项说做好grain这个pits才能用来做面包，那么也有可能有颗粒留在上面，还有，面包不都是用grain做的吗，这里的grain也没说是不是新引进的wheat啊。

霁月要出国

If C is true:
Previous varieties: grain needs to be toasted --> toasting destroys gluten --> yeast can not leaven bread dough
New variety: no tasting needed -> gluten not destroyed -- (yeasts frequently mixed into bread doughs accidentally) --> leavened bread discovered
The original argument is supported.