TASK DEFINITION: Given a paragraph about cooking, and a set of conversational questions and answers about the paragraph, say whether the passage contains sufficient information to answer the follow-up question. Say Yes if it is answerable; otherwise, say No. The paragraph has the prefix 'CONTEXT:'. Each conversation question has a prefix `Q:` followed by the answer prefix `A:`, and the follow-up question has a prefix `FOLLOWUP_Q:`.
PROBLEM: CONTEXT: I understand that sugar (and by extension jaggery) helps yeast multiply at a very fast paceThis is only partly true. Yeast is a living organism and can only live under certain conditions, including a certain osmotic pressure. If you start from pure bread dough, then adding a bit of sugar to the dough (or to the preferment) can make it rise faster. But adding sugar in quantities sufficient to make the bread taste sweet will slow down the yeast growth, as opposed to making it quicker. There is even an upper limit for how much sugar you can add per 100 g of flour, and it's not recommended to use recipes which prescribe more, as they turn out poorly. So I wouldn't change the amount of yeast, unless you make the empirical observation that your yeast is overfed (recognizable by speed of raising and the changed smell).  <sep>  Q: Should I decrease the amount of yeast I add depending on how much sweet I add (I use jaggery) while making sweet bread? A: adding sugar in quantities sufficient to make the bread taste sweet will slow down the yeast growth, as opposed to making it quicker  <sep> FOLLOWUP_Q: So is there a rule or ratio by which I must decrease the yeast for every unit of sugar added?

SOLUTION: No

PROBLEM: CONTEXT: Breads get their structure from glutens--a type of protein formed by the combination of glutenin with gliaten. Kneading and resting the dough helps the formation of glutens--I assume by shifting glutenin and gliatin molecules around, this increases the odds of bindings occurring.Oils can bind to glutenin and gliatin and inhibit these reactions, so fats--oils and butter--definitely play a role in the texture control.It prevents the dough from getting too elastic, which controls texture. This elasticity change would also change the maximum air bubble size. Altering resting times and yeast quantity also change these, but trading off for a different flavor. Oil may play other roles, but these are what I recall reading about off the top of my head. Yes, it does contribute to flavor as well.  <sep>  Q: What is the purpose of oil or butter in bread? A: Oils can bind to glutenin and gliatin and inhibit these reactions, so fats--oils and butter--definitely play a role in the texture control  Q: what is the purpose of adding oil or butter to the dough? A: It prevents the dough from getting too elastic, which controls texture  Q: Is there some background chemical reasons for adding it. A: Oils can bind to glutenin and gliatin  Q: How does it effect the flavor? A: it does contribute to flavor  <sep> FOLLOWUP_Q: What is the best way to incorporate it?

SOLUTION: No

PROBLEM: CONTEXT: For what it's worth, I read once that you should briefly soak seitan in a bowl, covered in boiled water, to soften it up before using it. I have tried this, and it really does make a difference in the final texture. I typically cut it into cubes, soak it for about 10-15 minutes, then drain it and proceeded as normal for the recipe.  <sep>  Q: How to keep baked seitan from being too tough? A: I read once that you should briefly soak seitan in a bowl, covered in boiled water, to soften it up before using it  Q: How long should I soak it? A: I typically cut it into cubes, soak it for about 10-15 minutes  Q: What do you do after you soak it/ A: drain it and proceeded as normal for the recipe  <sep> FOLLOWUP_Q: What recipe do you recommend?

SOLUTION:
No