Describe the relationship between leavening type, liquid and dry ingredient proportion, and baking temperature on final product quality. What does the diagram represent?

What do you hypothesize was the reason for the differences in the biscuits in the image shown to the left? Discuss.

What is the likely reason for the deviation from the standard of the baked biscuits in the image at the left? Indicate the reason and how one might prevent or minimize the affect.

Which of the loaves of bread most likely represents increasing amounts of soy flour?

Which of these two loaves most likely represents over bleached or over fermented dough? Which of the two loaves most likely represents "green" flour?

On the basis of popover volume, what would most likely happen to a popover if removed from the oven before complete gelatinization and protein coagulation occurred?