gwd 10-14
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
請問一下 這題該怎麼解釋
題目意思大致上有抓到
但是選不出來
謝謝
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