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标题: 请教GWD-26-Q39 [打印本页]

作者: 小宇宙2010 时间: 2010-12-18 07:19 标题: 请教GWD-26-Q39

39：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.

答案选C 请教NN们为什么呀？

作者: stucashS 时间: 2010-12-19 06:52

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.

Basic knowledge: edible kernel must be removed from the husk to produce dough the main ingredient of bread.

A wheat variety was preferable to the other, because the traditional toasting process is eliminated for producing dough

If this toasting process---the heat---destroys a necessary protein for leavening the bread, even yeasts frequently mixed into the bread, the chemical reaction would not occur.

Conclusion, it was not until the new wheat verity was introduced that the dough can be removed from its husk without heating (toasting), that the protein necessary for fermentation preserved from such process, and that the leavening process taken place, given that yeasts are frequently mix into the bread dough accidental. Consequently, yeasts are capable of leavening bread are discovered.

作者: chriswendy35 时间: 2010-12-19 20:56

A.unleavened bread continued to be widely consumed在题干中并未提及。
B.stone-lined grain-toasting pits available for baking bread在题干中并未提及。
C.题干中提到酵母可以发酵，埃及人在很久以前掌握了这个技能，那么也就是说的酵母发酵的前提条件也是已知的暗藏信息；再看选项gluten有助于发酵，而烘焙会破坏它，这一信息和题干是相关的。
D.The new variety of wheat was reserved for the consumption of high officials在题干中并未提及。
E.more easily removed与题干中its edible kernel could be removed from the husk也是不一致的表达；flour Made from it required less effort to produce也是未提及的信息，题干中说道的不需要通过头道烘焙就可以去掉可以食用的核，并不一定指的是这种谷物易于被制作成面粉。

注：题干中并未提及的信息不能被认为是有效的。

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