The yeasts that ferment bread dough become activated at _____, slow down below _____, and die at temperatures at or above _____. 60 to 90°F; 45°F; 135°F 80 to 120°F; 60°F; 145°F 68 to 100°F; 50°F; 140°F
The yeasts that ferment bread dough become activated at _____, slow down below _____, and die at temperatures at or above _____. 60 to 90°F; 45°F; 135°F 80 to 120°F; 60°F; 145°F 68 to 100°F; 50°F; 140°F
发布时间：2025-05-11 16:01:06
