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100
What is gluten made up of.
PROTEIN!
100
What effect does being mixed or kneaded have on dough's firmness?
The more the dough is handled the more gluten is developed making the dough tougher. over mixing can break gluten.
100
Lean doughs E are low in?
Fat and Sugar
100
What ingredients can be measured by volume?
water, milk and eggs
100
Name 2 causes od poor volume in bread.
Too much salt Too little Yeast Weak flour Under or over mixeding Iven too hot Improper Fermentation
200
Why does bread "Rise"
Gluten strands create air pockets in the bread.
200
If all the gases escape the bread it will be..
HEAAAVVYY
200
Rich doughs contain?
Higher proportions of fat, sugar and sometimes eggs
200
What is fermentaion?
The process by which yeast acts on sugar and starches in the dough to produce carbon dioxide gas and alchohol.
200
What makes the crust too dark?
Too much milk or sugar Underfermented Oven temperature to high Baking time too long Insufficient steam at begining of baking
300
What is the difference between "Strong" flour and "weak" flower.
Their protein content. More=Harder
300
What are 3 ways to prevent staling?
Protection from air, Adding moisture retainers into the product, FREEEEEZING
300
What is the straight dough method?
Combine all ingredients in the mixed bowl and mix.
300
If the dough is still sticky what do you do?
add a little flour
300
What is benching
Rounded portions of the dough are allowed to rest on the bench for 10 to 15 minutes
400
What role does fat play in making breads and cakes?
Softens the recipe.
400
What are the consequences of having too high or too low a temperature when baking the bread.
Too high and the bread will have poor volume or a split crust. too low and the bread may collapse.
400
What are the three main purposes of mixing yeast doughs?
To combine all ingredients into a uniform smooth dough, to distribute all the yeats evenly throughout the dough and to develop gluten.
400
How large is the dough when fermentation is complete?
double the size.
400
How do you proof?
Place the panned products in a proof box at 80-95 degrees
500
What does the fat do to effect the recipe.
Shortens gluten strands by rounding the particle and lubricating them to stop them from stickign together.
500
How is a crust formed?
As water evaporates from the surface!
500
Name a nonsweet rolled in dough and sweet rolled in dough.
crois sants and Danish pastrys
500
Which steps do not belong in yeast production. -scaling -punching -kneading -benching -kicking
Kneading and kicking
500
What do you fo if the proof box is not available?
Cover product to retain moisture and setting them in a warm place.
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