Meisterprüfung Bäcker Practice Questions - Meisterprüfung Bäcker (Austria) Exam

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At what approximate temperature range does wheat starch undergo gelatinization (Stärkeverkleisterung) during the baking process inside the dough crumb?

55°C to 65°C 30°C to 38°C 85°C to 95°C 120°C to 140°C

Correct Answer:

55°C to 65°C

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