Why is the correct temperature important when baking?
If the temperature is to high the product will have poor volume and may cause the crust to split and if the tempature is to low the product may collapse.
100
What is lean dough?
Dough that is low in fat and sugar.
100
What is one stage of the spoung method?
Combine the liquid and mix into a thick batter or soft dough. Or punch down and add in the rest of the flour to create smooth dough.
100
What is pinching?
It is not hitting the dough with your fists, its a method of deflating the dough.
200
Whats the difference between a strong flour and a weak flour?
Strong flour comes from hard wheat and have a high protien content while weak flour comes from soft wheat and has a low protein content.
200
What are two things that could protect a product from air?
Covering it with plastic wrap or icing.
200
What are some lean dough products?
Hard-crusted breads, white breads, dinner rolls and whole grain breads.
200
What arm attachment should you use when using a verticle mixer?
The dough arm attachment.
200
What is rounding?
The pieces of dough are shaped into smooth, round balls.
300
What is shortening?
A fat that bakers use when making pastrys.
300
What is staling?
The change in texture and aroma of baked goods.
300
What do rich dough products contain?
Fat, sugar and sometimes eggs.
300
What is fermentation?
Fermentation is the process by which yeast acts on the sugars and starches in the dough.
300
What is proofing?
Proofing is a continuation of the process of yeast fermentaion, which increases the volume of the shaped dough.
400
Why is liquid important?
It is important because it affects the thoughness or tenderness in a pasty.
400
How does browning occur?
It occurs when sugars carmelize and starches and protiens undergo certain changes.
400
What are the two rolled-in yeast dough products?
Nonsweet rolled-in doughs and Sweet rolled in doughs.
400
What are 3 basic steps in the production of yeast breads?
What are the most important changes that occur during baking?
1.Rapid rising due to production and expansion of trapped gases.
2.Coaglation of proteins and gelatinization of starches.(Product becomes firm and holds its shape)
3.Formation and browning of the crust.
500
Is it possible to over mix bread?
Yes, because the gluten strands will only stretch so far which will break the dough.
500
When does evaporation take place?
It takes place throughout the entire baking procress.
500
What are the three mixing methods?
1.Combine all ingredients into smooth dough.
2.Distribute yeast evenly throughout the dough.
3.Develop gluten.
500
What ingredients should be measured by volume?
Water, milk and eggs
500
Why is it important to bentch for 10 to 15 minutes?
It relaxes the glutens to make shaping the dough easier.