What happens if the dough is mixed/kneaded too long?
The dough will become too tough.
100
True of False. Lean dough products are low in fat and sugar.
True
100
True or False. A lean dough is sticky.
False it should not be sticky if it is a lean dough.
100
True or False. Too much liquid can result in poor shape of the bread.
True.
200
If gluten is not included what happens to the baked goods?
The baked goods would not hold together.
200
What do the starches do during the baking process?
The Starches absorb moisture, expand and become firmer.
200
In general, rich doughs are those that contain what?
High proportions of fats, sugars and sometimes eggs.
200
Why are rich doughs generally undermixed?
Because a greater tenderness is desired for these products.
200
True of False. Proofing temperatures are generally lower than fermentation temperatures.
False
300
What are Strong and Weak flours used for?
Strong flours are used in breads and weak flours are used in cakes.
300
How do you prevent Staling?
1.Protecting the product from air.
2.Adding moisture retainers to the formula.
3.Freezing.
300
What are lean dough products? (bread)
1.Hard crusted bread and rolls.
2.Other white breads and dinner rolls.
3.Whole grain breads
300
What happens to gluten during fermentation?
The gluten becomes smoother and more elastic.
300
What is overfermented dough called?
Old Dough.
400
What is Gluten?
Gluten is a substance made up of proteins present in wheat flour.
400
Define Staling.
Staling is the change in texture and aroma of baked goods due to the change in sturcture and loss moisture by the starch granules.
400
What are rolled in yeast doughs?
They are those in which fat is incorporated into the dough in many layers, by using the rolling and folding procedure.
400
Define Fermentation.
Is a process where yeast acts on the sugars and starches in the doughto produce carbon dioxide gas and alcohol.
400
What temperature should a proof box be in order to have the best results?
80 to 95 degrees fahrenheit. (27-30 degrees celcius) and about 85% humidity.
500
Define Strong and Weak flours.
Strong Flours come from hard wheat and have a high protein content.
Weak Flours come from soft wheat and have a low protein content.
500
What are the 7 parts of the baking process? S
1.Formation and expansion of gases.
2.Trapping of the gases in air cells.
3.Coagulation of proteins.
4.Gelatinization of starches.
5.Evaporation of some the water.
6.Melting of shortenings.
7.Browning of the surface and crust formation.
500
What are the 3 main methods of mixing yeast doughs?
1.To combine all ingredients into uniform smooth dough.
2.To distribute the yeast evenly throughout the dough.
3.To develop gluten.
It is a method of deflating the dough that expels carbon dioxide, redistributes the yeast for further growth, relaxes the gluten and equalizes the temperature throughout the dough.