ECONOMICS (CBSE/UGC NET)

Detailed explanation-1: -Step 9: Proofing or Final Fermentation The dough goes through one final fermentation. The dough should be placed in a temperature and humidity controlled environment to allow the bread to rise to the desired volume before baking. Optimum rise for this stage is 80 to 85 percent of the dough’s overall volume.

Detailed explanation-2: -Bakery products, which include bread, rolls, cookies, pies, pastries, and muffins, are usually prepared from flour or meal derived from some form of grain.

Detailed explanation-3: -Cakes are bakery products that are rich in sugar, fat and eggs, and can be accompanied with a wide variety of inclusions like fruits and flavors such as vanilla extracts. They represent a very important segment within the baking industry.

Detailed explanation-4: -The edges of the cake pull away from the sides of the pan. It smells fragrant. The top and edges are golden brown (or look matte for chocolate cake). A toothpick or paring knife comes out clean.