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100
How does the baker control the gluten?
Flour is mostly starch, but it is the protein or gluten content, not the starch, that concerns the barker most.
100
Explain how gelatinization of starches helps in bread?
The starches absorb moisture,expand,and become firmer.
100
What are yeast product types?
All yeast doughs are made according to essentially the same basic principles.
100
What is sponge method?
Sponge doughs are prepared in 2 stages.
100
What is rounding?
Scaling the pieces of dough are shaped into smooth, round balls.
200
What makes the bread a success?
The two basic principles are gluten development,and yeast fermentation.
200
How do we lose the loss of crispness?
It's caused by absorption of moisture, so it is in a sense the opposite of staling.
200
An example of Sweet-rolled in dough is?
Danish pastry.
200
The 2 main stages in sponge method is?
1. Combine the liquid(or part of the liquid), the yeast, and park of the flour( sometimes part of the sugar), and mix into a thick batter or soft dough. Let ferment until double in bulk. 2. Punch down and add the rest of the flour and remaining ingredients. Mix to a uniform, smooth dough.
200
What is makeup and panning?
The dough is shaped into loaves or rolls and placed in pans or on baking sheets.
300
Why is liquid used in bread?
Gluten proteins must absorb water before they can be developed.
300
How do you protect your bread from the air?
Wrapping bread in plastic and covering cakes with icing.
300
What is the difference between nonsweet breads and sweet rolls in rich dough products?
Nonsweet breads is high fat content, low enough sugar so they can be served as dinner breads. Sweet rolls have high fat and sugar, usually have eggs.
300
What is modified straight dough method for rich doughs?
For rich sweet doughs, the method is modified to ensure even distribution of the fat and sugar.
300
What happens if you overbaked?
Makes the bread hard if you leave it in the oven more what the given time is.
400
What are the building blocks in all breads?
They are flour,water and yeast.
400
Does refrigerating slow down staling or speed it up?
it seems to speed staling rather than slowing it.
400
Many varieties of rye breads are produced with ___A____ or _____B______ flours or with pumpernickel flour.
A) light. B) dark.
400
Mixing times given in bread formulas in this book are ______ _________?
Only guidelines.
400
What is the procedure in punching?
Pull up the dough on all sides, fold over the center, and press down. Then turn the dough upside down in the bowl.
500
What is the simplest form in bread?
Nothing more than baked dough of flour and water, leavened by yeast.
500
Why do you have to trap gases in air cells?
As the gases are formed and expand, they are trapped in a stretchable network formed by the proteins in the dough.
500
How is straight dough method use in bread?
Combine all ingredients in the same bowl and mix.
500
What do you use when mixing breads?
Use the dough arm attachment when using vertical mixer.
500
Doughs with weak gluten such as ____A______ doughs and __B_____ doughs, are usually ____C_____ or "taken to the bench young"?
A) rye. B) rich. C) underfermented.
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