Gluten is a substance made of proteins present in wheat flour; it gives structure and strength to baked goods
100
What is lean dough?
Lean dough is a dough that is low in fat and sugar
100
How many stages are sponge doughs prepared in?
2
100
What is punching?
Punching is a method of deflating the dough that expells carbon dioxide, redistributes the yeast for further growth, relaxes the gluten, and equalizes the temperature throughout the dough
100
What is benching?
Benching allows the dough to rest, which relaxes the gluten to make shaping the dough easier, while fermentation continues
200
What is shortening?
Shortening is any fat used in baking that shortens gluten strands
200
What are rich dough products?
Rich dough products are those that contain high fat, sugar, and sometimes eggs
200
What are the 2 methods in creating sponge dough?
-Combining the liquid and yeast, and letting it ferment
-Punch down and add remaining ingredients, mixing it into a dough
200
What is scaling?
Scaling is using a baker's scale to divide the dough into pieces of equal weight according to the product being made
200
What is proofing?
Proofing is a continoation of the process of yeast fermentation, which increases the volume of the shaped dough
300
What is staling?
Staling is the change in texture and aroma of baked goods
300
What are rolled-in doughs?
Rolled-in doughs are doughs that have fat incorporated into it in many layers
300
How many steps are involved in the production of yeast breads?
12
300
What is a young dough?
A young dough is an underfermented dough
300
What is oven spring?
Oven spring is the rapid rising in the oven due to production and expansion of trapped gases as a result of heat
400
What are good moisture retainers?
Fats and sugars
400
What is the straight dough method?
The straight dough method is combining all ingredients for the dough in a bowl and mixing
400
What is fermentation?
Fermentation is the process by which yeast acts on the sugars and starches in the dough to produce carbon dioxide gas and alcohol
400
What is an old dough?
An old dough is an overfermented dough
400
How do you form a thin, crisp crust?
During the first part of the baking process, hard crusted breads are baked with steam injected into the oven
500
Does refrigeration keep breads fresh and safe from staling?
No, it speeds up staling
500
What are some examples of regular yeast dough products?
French and italian breads, and pizza crusts
500
What are the 12 steps in yeast dough production?
Scaling ingredients, mixing, fermentation, punching, scaling, rounding , benching, makeup and panning, proofing, baking, cooling, and storing.
500
How does rounding help the dough in the oven?
It simplifies later shaping of the dough and helps retain gases produced by the yeast
500
What other bread can benefit from baking in steam?