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100

what is gluten and why is it so important in the bread making process?

gluten is protein present in wheat flour gluten is important because the strands form they capture the carbon dioxide produced from fermentation causing the bread to rise

100

what starts to form gluten as soon as it's added to flour what happens if too much water is added?

liquid it would be tough

100
what are the two yeast product categories. what's the difference
lean dough- low in sugar/fat rich dough- higher portions of fat, sugar and sometimes eggs
100

active dry yeast must be ___________ before mixing. how can you tell if the yeast is dead compared to alive?

rehydrated when hydrated it will foam, if it's dead no foam will appear

100

what does punching the dough do?

expels carbon dioxide and redistributes the yeast for further growth, while relaxing the gluten and regulating temperature of the dough

200

what holds baked goods together? what would happen with out this

gluten it would not hold together

200
why is bread dough mixed for a long time? is it possible to over mix bread dough?
to form strong gluten yes, but gluten will only stretch so far
200
a properly mixed dough feels__________ and _________ the first stage of mixing it to distribute _______ and second stage is to ________ _________
smooth and elastic yeast properly develope gluten
200

what is the weightloss of dough after it is baked? how does this weightloss happen?

10-13 % evaporation of moisture in the oven

300

what are the 4 aspects affect the gluten development?

selection of flour shortening liquid mixing methods

300

what are the 7 stages of the baking process?

formation and expansion of gases trapping of gas coagulation of proteins gelatinization of starches evaporation of some water melting of shortenings and browning

300
examples of lean dough are...
hard crusted breads and rolls other white breads whole grain breads
300
what is fermentation?
when the yeast acts on the sugars and starches and produces carbon dioxide
300

what is the purpose of rounding the dough? what is benching?

forms a skin by stretching the gluten on the outside of the dough in a smooth layer. also helps retain gases rounded portions are to rest for 10-15 minutes allowing the gluten to relax- making the dough easier to shape, also more fermenting

400
what are strong flours for what are weak flours for
breads- to be firm and chewy cakes- tender
400
what exactly is stale bread?
change in texture and aroma due to the change in structure and the loss of moisture by the starch granules
400
give 3 examples of rich dough products. what is broche highly proportioned with?
rich dinner rolls brioche, sweet rolls, tea rolls eggs and butter
400
why do you oil the bowl for fermentation? does the dough have to reach a certain temperature? how do you know if fermentation is complete- 2 ways
so the dough will not form a crust and dry out 80 degrees F or 27 D C double in size and an imprint left when pressed
400
the seam in loaves must be centered on the __________ to avoid _____
bottom of the pan splitting during baking
500
what does shortening do to gluten? how does it do this?
shortens gluten strands, by lubricating them so they don't stick together.
500
how to prevent staling?
protecting from air by wrapping in plastic wrap adding moisture to the formula like fat or sugar freezing
500

what are the three main purposes of mixing yeast dough?

to make smooth, uniform dough distribute the yeast evenly to develop gluten

500
what is a sign of underfermented dough? overfermented?
not develop proper volume and will be course sticky hard to work with and will smell sour
500

proofing is continuing the process of _____________ this increases the _______ of the _______ dough what are the most important changes that happen when baking?

fermetnation volume shaped rapid rise (oven spring, rising and expansion, yeast is killed at 140 D F) coagulation- product becomes firm crust formation and browning

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