pages 1&2
page 3
page 4
page 5
page 6
100
what would happen to baked goods without gluten proteins?
baked goods would not hold together or have structure
100
What type of bread has the highest fat and sugar content?
white breads and dinner rolls
100
what is the seventh basic step in yeast dough production?
benching
100
What are two reasons that the crust may become too dark?
too much sugar or milk, under fermented, oven temperature too high, baking time too long, insufficient steam at beginning of baking .
100
You should proof until the dough is ____ in ____. What are the blanks?
double in bulk
200
How much gluten development is wanted in cakes?
very little gluten development
200
What are rich doughs?
those that contain higher proportions of fat, sugar, and sometimes egg
200
what step do some bakers omit when making dough?
dissolving the compressed yeast in some water before adding other ingredients
200
What are two types of doughs with weak gluten?
rye doughs or rich doughs
200
What aids in the formation of a thin, crisp, crust?
Baking with steam injected into the oven at the beginning of the baking period.
300
how are ingredient proportions and mixing methods determined?
by how they affect the development of the gluten
300
what is incorporated into rolled-in doughs?
fat
300
What tempurature is required for the process of fermentation?
about 80 degrees F, or 27 degrees C
300
what is rounding?
when the pieces of dough are shaped into smooth, round balls.
300
What causes blisters to form on the crust?
too much liquid, improper fermentation, and improper shaping of loaves.
400
What type of wheat do weak flours come from?
soft wheat
400
how many steps are there in the straight dough method?
one
400
When is fermentation complete?
when dough has doubled in volume and a dent will remain in dough after pressed.
400
What is one way you can you get a streaked crumb?
improper mixing procedure, for molding or makeup techniques, or too much flour used for dusting
400
What can you do if the proof box is unavailable to you when proofing?
cover the products to retain moisture and set them in a warm place to create as close to the proper conditions as you can.
500
what process gives structure to baked goods?
coagulation of protiens that solidify at high enough temperatures.
500
what are two possible flavourings for rye breads?
molasses, and caraway seeds
500
When is it necessary to add more flour to the dough mixture?
If the dough of the mixture has not lost its stickiness after most of the mixing time has passed.
500
how much extra dough should you allow during scaling ?
One and a half, to two ounces of dough for each one pound of baked bread, or 50-65 grams per 500 grams.
500
What may cause por flavour in the bread? List two causes.
inferior, spoiled or rancid ingredients, poor bake shop sanitation, or under or overfermented.
M
e
n
u