求助：GWD-10-Q14

hlyndons

不是很理解，请NN和好心人帮我讲讲，谢谢！

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

CrystalHW

能发酵面包的酵母菌其实很随处可见, 过去的若干个世纪中, 埃及人却一直只做无需

发酵的面包, 其实呢, 酵母菌一定会经常频繁被混在面包团中(言外之意, 酵母面包也应

该很容易被发现并被制作). 然而, 直到3000BC, 埃及人一直没有发现发酵面包. 埃及人

对发酵面包的发现可能和一种新的后来受到广泛欢迎的小麦品种的引进有关, 因为这种小

麦的可食部位可以直接从壳上摘下, 而无需先烤小麦

问一下哪个可以提供题干两个DEVELOPMENT(酵母面包的发现和新小麦的引进)相关联的证

据, 由题意, 应该把这两者建立一种联系, 可能是找一个障碍, 这个障碍是制作发酵面包

必须的一道东西, 而且跟新引进的小麦相比较老品种的特性有很大关系.

因此是C, 之前吃老品种小麦都会破坏G, 这个G呢, 是酵母菌发酵面包必须的一道东西.(

而新小麦的特性是不会破坏G), 因此, 新小麦让G浮出水面, 人们用酵母菌+G两个必不可

少的条件一起发明了酵母面包

mikecater

我也错了这题
toast不知道什么意思，这下明白了，谢谢

hlyndons

解释的够清晰！可以搞个CR培训班了，呵呵！谢谢楼上的解释！

mikecater

谢谢，解释的非常清楚.