Ingredient/temperature; dough temperature and room temperature all impact this....
What is fermentation time?
100
This type of natural yeast starter may be used alone or with additional yeast to prepare bread.
What is sourdough?
100
This term is used to describe bread that is solidified,un-browned flash frozen bread dough.
What is parbaked?
200
Yeast feeds on ____________?
What is a carbohydrate?
200
Yeast production has this many stages.
What is ten?
200
This is a gentle method of folding that expels gas pockets encouraging more yeast activity and relaxes gluten.
What is punching down?
200
Name four quality standards for bread.
What are: internal and external appearance; evenly brown surface; crust that is not too thin or thick; crust is not leathery:flavor; aroma, good keeping properties?
200
This type of convenience product enables restaurants operators to offer freshly baked breads.
What is frozen bread dough?
300
This bread ingredient inhibits the growth of yeast.
What is salt?
300
Yeast activity is most beneficial in this temperature range after mixing.
What is 75-80F?
300
This term refers to the final rise.
What is proofing?
300
This type of yeast is a mixture of yeast and starch with approximately 70% moisture content.
What is compressed yeast?
300
Yeast feeds on carbohydrates and converts them to these two things during fermentation.
What are carbon dioxide and ethanol?
400
This yeast is has virtually no moisture, is dormant and can be stored for months without refrigeration.
What is active dry?
400
This type of fermentation occurs when the a large quantity of dough rises before shaping.
What is bulk fermentation?
400
Proofing can occur in these two places.
What is what is at room temperature or in a heated proof box?
400
This type of yeast can be added directly to dry ingredients in the bread formula without dehydrating.
What is instant dry?
400
This gas is trapped in the yeast dough resulting in the leavening action.
What is carbon dioxide?
500
This yeast is made by capturing wild yeast and was used before the development of commercial yeast.
What is natural wild yeast?
500
This stage of fermentation refers to the rise given to shaped yeast doughs just prior to baking.
What is proofing?
500
This term refers to a hand crafted high quality bread.
What is artisan bread?
500
Yeast breads are mixed by one of these two methods.
What is the direct/straight dough method or the pre-fermentation method where dough is mixed in several stages.
500
This bread shape is identified by it's square shape.