Yeasts capable of leavening发酵 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生面团 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可食用的 kernel could be removed from the husk 壳without first toasting烤 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 stonelined 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.加热使酵母失效

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.

Answer: B C

答案是什么，为什么，指教

埃及人以前吃没有发酵的面包，后来吃上了发酵了的面包， 中间少了一个环节，

就是将谷物烤熟。 要找出这一改变与发酵的必然联系， 就从这缺少的环节找突破。

c说明了