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100
What is gluten?
Gluten is a substance made up of protiens present in wheat flour. It gives structure and strength to baked goods.
100
What is the baking process?
The changes undergone by a dough or batter as it bakes are basically the same for all baked products, from breads to cookies and cakes.
100
What is the difference between Lean Dough Products and Rich Dough Products?
Lean Dough is low in fat and sugar, while Rich Dough contains higher proportions of fat,sugar,and sometimes eggs.
100
Name the 12 steps in yeast dough production?
1.Scaling ingredients 2.Mixing 3.Fermentation 4.Punching 5.Scaling 6.Rounding 7.Benching 8.Makeup and panning 9.Proofing 10.Baking 11.Cooling 12.Storing
100
What is punching?
Is a method of delflating the dough that lets out carbon dioxide, redistributes the yeast for further growth,relaxes the gluten,and equalizes the temperature throughout the dough
200
What is in other kinds of breads?
Other breads contain addittional ingredients including sugar,shortening,milk,eggs, and flavorings.
200
What is the 7 stages of the baking process?
1. Formation and Expansion of gases 2.Trapping of the gases in the air cells 3.Coagulation of proteins 4.Gelatinization of starches 5.Evaporation of some of the water 6.Melting of shortenings 7.Browning of the surface and crust formation
200
What type of breads are in the first category of Lean Dough Products.
Hard-crusted breads and rolls including French and Italian breads kaiser rolls and other hard rolls, and also pizza.
200
What is the procedure for modified straight dough method for rich doughs?
1.Soften the yeast in part of the water 2.Combine the fat,suagr,fat,salt,milk,solids,and flavourings and mix until well combined,but do not whip until light 3.Add the eggs gradually,as fast as they are absorbed. 4.Add the liquid and mix briefly 5.Add the flour and yeast.Mix into a smooth dough
200
What causes poor volume in bread?
Poor volume is caused by Too much salt,too little yeast,weak flour,under or overmixing,improper fermentation or proofing,oven too hot.
300
Why is gluten important in baked goods?
Gluten is important in baked goods as without gluten protiens to give structure baked goods would not hold together.
300
How is Staling used and what does it mean?
Staling is the change in texture and aroma of baked goods due to the change in structure and the loss of moisture by the starch granules.
300
How does rolled-in- Yeast Dough Products help bread?
Rolled-in Yeast helps bread by alternating fat and dough gives the dough a flaky texture.
300
What does Fermentation mean?
Fermentation means the process by which yeast acts on the sugars and starches in the dough to produce carbon dioxide gas and alcohol.
300
What happens if you overproof?
Results in corase texture and some loss of flavour.
400
What is shortening?
Shortening is any fat used for baking as it shortens gluten strands.
400
What 3 techniques are used to slow down Staling?
1.Protecting the product form air. 2.Adding mositure retainers to the formula 3.Freezing
400
How does the main 3 of the mixing method help.
1.It combines all ingredients into a uniform, and smooth dough. 2.Distributes the yeast evenly throughtout the dough. 3.To develop the gluten.
400
How do you scaling ingredients?
All of your ingredients must be weighed accurately. The only items that may be measured by volume are water,milk,and eggs.
400
Load the ovens carefully because proofed doughs are _____ until they become set by baking
Fragile
500
What is the difference between Strong Flours and Weak Flours? Were do we use Strong Flours and Weak Flours?
Strong flours come from hard wheat and have high protein content Weak flours come from soft wheat and have low protein content. You use strong flours for breads, and weak flours for cakes.
500
What is the problem with low-mositure products such as cookies and pie-crust?
The problems that can occur, that can be solved is by the use of proper storage in an airtight wrap or use of containers to protect products from moisture in the air.
500
What are 2 principal mixing methods for yeast doughs
The two principal mixing methods for yeast doughs are the straight dough method and the sponge method.
500
What might you have to add if the dough if has lost its stickiness?
If the dough has lost its you can add more flour.
500
In scaling what is the weight loss approximately?
It is approximately is 10 to 13% if the weight of the dough.
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