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:`.

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?
No

CONTEXT: Adding herbs directly to baked goods usually results in very strong flavours. Infusing the sugar with the herbs gives a more subtle overtone rather than a full-on explosion. In some cases, of course, you might want a strong herb flavour, but where you just want a hint, infusing the sugar is great. The classic example is using stripped vanilla pods to make vanilla sugar, which adds subtle vanilla tones to cakes and meringues.  <sep>  Q: When would one infuse flavor into sugar for baking?
Yes

CONTEXT: Ice cream is smooth because churning breaks up ice crystals, and sugar, fat and egg yolks prevent the ice crystals from re-forming. Pure ice cream can be relatively elastic when frozen just by having lots of sugar, fat, and egg yolks in it. However, you cannot achieve this sort of elasticity in ice cream when it's above freezing without stabilizers like Xanthan Gum and Guar Gum. These are more effective emulsifiers/stabilizers than eggs and work at a higher temperature than eggs do. Many stabilizers are natural products, Xanthan gum is the product of bacterial formation and Guar gum is processed bean paste, so I personally have no problem with them and use them in my ice cream sometimes to improve the texture. Mostly I just use more egg yolks - my ice cream rarely last long enough to melt anyway. I think in this case the creaminess you describe is more of a mouth feel thing rather than a flavor, if you want to replicate it I'd suggest getting more eggs in your recipe and consider adding some guar gum.  <sep>  Q: How to achieve a flexible consistency on ice cream? (photos attached) A: Ice cream is smooth because churning breaks up ice crystals, and sugar, fat and egg yolks prevent the ice crystals from re-forming  Q: How do I achieve a thicker consistency? A: relatively elastic when frozen just by having lots of sugar, fat, and egg yolks in it. However, you cannot achieve this sort of elasticity in ice cream when it's above freezing without stabilizers  <sep> FOLLOWUP_Q: My ice cream too oftens tastes milky not creamy what can I do?

Yes