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GWD-10-Q14***:
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? 证明因果关系
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。过去toast----破坏gluten----不能发酵。现在由于新引进Wheat----不用toast----不破坏gluten----可以发酵了。
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
古埃及人制作面包方法的变更,原来是先烤谷物,去掉内核,制作成面包,(要不然的话,面包里面有很多硬壳,就不好吃了),后来发现了用酵母发酵的方法制作面包。题干问能够支持这种变化是因果关系的论据?
小麦烤了后,它里面含有一种在发酵过程中必须起作用的蛋白质的面筋也被破坏掉了。也就是说,新的小麦品种,因为不用烤就去了壳,这种面筋含有的蛋白质在发酵过程中开始发挥作用,所以面团可以发酵了,也不是以前死面dough那样了。所以C建立了这样一种causally related的关系。 |
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