【判断题】【消耗次数：1】
如果调制面包面团所需的面粉是优质、无杂质的，一般不需要过罗。
①
正确
②
错误
参考答案：
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相关题目
【单选题】
调制面包面团时，下列说法正确的是( )。
①
面团如果搅拌不足，面团则发黏
②
面团加入葡萄干后，应多搅拌一段时间
③
如果调制面团所需的面粉是优质、无杂质的，一般不需要过罗
④
水温的控制要根据面包制作环境及气候的变化而变化
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制作软质面包的面粉在使用前要过罗，下列不属于面粉过罗的目的的是( )。
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除去杂质
②
使面粉形成松散细腻的微粒
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降低面粉的温度
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带入一定量的空气，有利于酵母菌的生长繁殖，促进在团发酵
【单选题】
如果面包面团不经过最后醒发就立即进行烘烤，烘烤出来的面包一般不会是( )。
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体积小，内部组织粗糙，颗粒紧密
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体积小，内部组织疏松，顶部形成硬壳
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体积大，内部组织细密，顶部形成硬壳
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体积大，内部组织疏松、柔软
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Of course, I like to
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the excellent service, guests can enjoy delicious food in our restaurant.
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in addition to
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set out
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call for
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