Egyptions, Yeasts , Wheat and leavening bread

[haddy74]

Please also provide detailed explanations as i am totally lost on this one.

 

 

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 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.

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.

[ChhotiAankhe_BadeSapane]

C for me.

 

Heating wheat Kernel Destroys the protein that must be present in order for yeast to leaven bread dough.

 

Egyptians started using a wheat variety without first toasting and that preserved the protein which leavens bread dough.

[yoda_ngen]

C it is.

 

We need to find that the both of these events developed.

 

So before Egyptians discovered the new variety of wheat, they used to toast the kernel to remove the husk. However, this toasting resulted in loss of Gluten. However, since they did not leaven the bread prior to the discovery of this variety, there was no need for them to notice that Gluten was essential.

[ShalomFang]

Another vote for C.

First, we can eliminate A, D & E for irrelative.

 

C tells us that "yeast to leaven...needs a protein" ---->"heating will destroy gluten, a protein" ---->"before the introduction of a new wheat variety, Egyptian toast the grain to make bread". Clear and close relative. Better than B.

 

So, I choose C.

[nitya34]

Thanks .good one