08ＰＲＥＰ １２０ 求翻译和解释

mabelren

120.(30793-!-item-!-188;#058&005755)(GWD 10-Q14)

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 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.




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 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.

eshopaholic

能leaven面包的酵母菌widespread,  虽然这样的酵母菌经常与面团混在一起，但古埃及人只有unleavend 的面包。

3000 B。C， 古埃及人制作出了leaven的面包。 这件事与一种谷物的引进同时发生，这个品种有一个区别以往品种的特性，它的可食部分能在不加热的情况下取出。

C就很明显是答案了