You are the Regional Quality Manager for a large multi-state bakery. You have been notified that one of your bakeries has loaves of 24-ounce honey wheat bread that are collapsing during cooling, and the crumb grain is wet and gummy. The product is keyholing before going through the slicer and excess crumbs are noticed at the slicer. (4 points) A. What are possible causes to this issue? B. What is your recommendation to investigate and correct this