{"id":2891,"date":"2013-12-24T03:28:21","date_gmt":"2013-12-24T10:28:21","guid":{"rendered":"http:\/\/e-gmat.com\/blogs\/?p=2891"},"modified":"2022-11-15T17:51:02","modified_gmt":"2022-11-15T12:21:02","slug":"old-gmat-prep-leavening-bread","status":"publish","type":"post","link":"https:\/\/e-gmat.com\/blogs\/old-gmat-prep-leavening-bread\/","title":{"rendered":"Old GMAT Prep – Leavening Bread"},"content":{"rendered":"A <\/span> 4<\/span> min read <\/span><\/span>\n

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 dough 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.<\/p>\n\n\n\n

Which of the following, if true, provides the strongest evidence that the two developments were causally related?<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

B. Only when the Egyptians stopped the practice of toasting grain were their stone lined grain-toasting pits available for baking bread.<\/p>\n\n\n\n

C. Heating a wheat kernel destroys its gluten, a protein that must be present in order for yeast to leaven bread dough.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

E. Because the husk of the new variety of wheat was more easily removed, flour made from it required less effort to produce.<\/p>\n\n\n\n

Solution<\/span><\/strong><\/h1>\n\n\n\n

Passage Analysis<\/strong><\/h2>\n\n\n\n
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 dough accidentally.<\/td>Key-points from this statement:\n

 <\/p>\n

    \n
  1. Yeasts =  leavening substances (capable of making the bread rise during the baking process)<\/li>\n
  2. Yeasts = commonly found<\/li>\n
  3. During many centuries, ancient Egypt made breads without any knowledge of adding any rising agent<\/li>\n
  4. Author, however, says that even during these centuries, yeasts  frequently must have accidentally been mixed into the bread dough (presumably because it was so easily found)<\/li>\n<\/ol>\n<\/td><\/tr>
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. <\/td>Key-points from this statement:\n

 <\/p>\n

    \n
  1. Egyptians discovered leavened\/risen bread rise around 3000 B.C.<\/li>\n
  2. The above discovery coincided with another event<\/li>\n
  3. The event was the introduction of a particular variety of wheat<\/li>\n
  4. The special feature of this variety of wheat: its edible kernel could be removed from the husk without first toasting the grain.<\/li>\n<\/ol>\n<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

    <\/p>\n\n\n\n

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    <\/p>\n\n\n\n

    Pre-thinking<\/strong><\/h2>\n\n\n\n

    As per the question stem, our job is to find a piece of new information that will establish a causal link between the introduction of the particular variety of wheat and the Egyptians\u2019 discovery of risen\/leavened bread around 3000 B.C.<\/p>\n\n\n\n

    Now, let\u2019s look at the quality of this new variety of wheat:<\/p>\n\n\n\n