Effect of Humidity on Rise and Bake Time of Sourdough BreadBatch Humidity level Rise time (hours) Bake time (minutes)A 32% 2 36B 45% 1.85 45C 34% 1.9 38D 60% 2 58E 25% 2.2  35F 42% 1.9 45The writers of commercial recipes meticulously test their recipes under a multitude of different conditions in order to determine which instructions function the best overall. As part of the process of creating a sourdough bread recipe, the recipe writers baked a number of different batches of the bread in differing levels of humidity in order to test whether or not humidity had any effect on the rise time required for the dough to double in size and the time the dough was in oven (at a temperature of 475º F) before it was fully baked. Based on the results, the recipe writers determined that humidity had an effect on how long the dough needed to be in the oven before it was fully baked.Which choice best describes data from the table that support the recipe testers' conclusion? The bake times for batches A and C were similar to each other, while the bake time for batch D differed significantly from any other recorded bake time.eliminateThe humidity level for batch D was 60% and resulted in the shortest bake time, while the humidity level in batch E was 25% and resulted in the longest bake time. eliminateBatch F had a humidity level of 42% and resulted in a rise time of 1.9 hours and bake time of 45 minutes. eliminateThe bake times for batches B and F were equivalent, even though their levels of humidity were 45% and 42% respectively.

Which of the following requires quality considerations in a project schedule?a.)The bread is coated with an egg wash and organic herbs before baking.b.)The bread can be prepared and baked in less than an hour depending on the recipe Randy uses.c.)The bread is made with a commercial grade pan to create several loaves at one time.  d.)The bread is cheaper to make at home than to purchase at a local bakery.

3. Review the various factors affecting rate of drying and evaporation

1.It gives the dough strength to hold leavening gases and determines the structure of the bakes products.

a senior 3 student lost both parents , in order to continue with studies, the student decided to learn how to make bread and sell it so as to earn source of money to pay fees . with research from the student came across an easy home made bread recipe. in this recipe, to make over big loaf of bread , the following materials would be required ,2 cups of warm water,5 grams of active dry yeast,20ml of vegetable oils,1kg of sugar,10grams of salt 600grams of wheat. develop message with a recipe to help this student be able to prepare 10 loaves of bread a day for selling so as to earn some money . this money will help the students to pay fees and for other personal needs.

Suppose you had two identical jars, one containing air at 15°C and one containing air at 26°C. If both had relative humidity of 100%:Question 4Select one:More information is required to know which jar has more water vapourThe first jar would contain more water vapourThe second jar would contain more water vapourBoth jars would contain the same amount of water vapour