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Pärmitaigen

Authored by Anzela Arendi

Specialty

Professional Development

Used 3+ times

Pärmitaigen
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5 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Nimetage põhilised pärmitaigna toorained

Vesi, nisujahu, sool, pärm

Vesi, nisujahu, pärm, suhkus

Vesi, nisujahu, pärm, rasvaine

piim, nisujahu, pärm, rasvaine

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Suurema rasva-, suhkru ja munade sisaldusega taigen valmistatakse

Eelkergetusega

Eelkergetuseta

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Presspärmi lahustatakse soojas vedelikus, vali õige temperatuur

28-30⁰ C

23-25⁰ C

33-35⁰ C

35-38⁰ C

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Taigen moodustab

vee ja jahu läbisegamisel

kerkimise ajal

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Optimaalne käärimise temperatuur

28-30⁰ C

23-25⁰ C

35-38⁰ C

38-40⁰ C

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