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100
what kind of wheat is strong flour made of?
Hard wheat which has a high protein content.
100
List one hard crusted bread?
French and Italian Bread and Kaiser rolls and pizza.
100
How many basic steps are in the production of yeast bread?
12!
100
What is a young dough?
a dough that is unfermented.
100
What is the cause of flat taste?
Too little salt.
200
What kind of wheat do weak flours come from?
Soft wheat.
200
what are the 2 principle mixing methods used for wheat doughs?
The straight dough method and the sponge method.
200
Wwhich attatchment do you use when using a vertical mixer for dough?
The dough arm
200
What can cause poor volume, name 2 causes
To much salt. To little yeast. Weak flour. Under or over mixing. Improper fermentation or proofing. Oven to hot.
200
What is benching?
It is when you allow rounded portions of dough to rest on the bench for 10 to 15 minutes.
300
What does fat do in baking?
Shortens gluten strands.
300
Generally what is the difference between lean and rich doughs?
Rich doughs contain higher proportions of fat, sugar, and sometimes egg.
300
What happens when you overmix or undermix dough?
They have poor volume and texture.
300
What causes a dough to be to dark, list 2 causes.
Too much sugar or milk. Underfermented. Over too hot. Baking time too long. Insufficient steam at beginning of baking.
300
What is proofing?
It is a continuation of the process of yeast fermentation which increases the volume of the shaped dough.
400
What does water do in baking?
The amount of water effects the toughness or tenderness of the baked goods.
400
name the three kinds of lean dough products.
Hard crusted breads. Other white breads and dinner rolls. Whole grain breads.
400
When is fermentation complete?
When the dough has doubled in volume.
400
What does rounding do to dough?
It simplifies later shaping of the dough and also helps retain gases produced by the yeast.
400
What kind of dough is slightly underproofed?
Rich doughs.
500
When is the best time to freeze baked goods?
Before they become stale.
500
Name the three main purposes of mixing yeast doughs.
To combine all ingredients. To distribute the yeast evenly. To develop gluten.
500
How should a properly developed dough feel?
Smooth and elastic.
500
How much extra weight should you allow for 1 pound of baked bread.
an extra 1.5 to 2 ounces of dough.
500
What kind of bread is baked with steam injected into the oven during the first part of baking?
Hard crusted breads.
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