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Function of Ingredients
Dough Characteristics
Mixing Methods of Dough
Yeast
Miscellaneous
100
This substance enhances flavour, controls the growth rate of yeast, and inhibits certain enzymes in flour.
What is salt
100
Properly raised dough will have these two characteristics.
What is double in size, and retain finger indent.
100
In this method, all ingredients are mixed at one time.
What is the straight dough method.
100
This is the temperature liquids need to be when added to yeast.
What is warm.
100
True or False, yeast bread recipes give exact amounts of flour to use?
What is false.
200
This is the main source of food for yeast.
What is sugar.
200
This process develops the gluten in bread.
What is kneading.
200
This method requires no kneading. This is what distinguishes it from other mixing methods.
What is the batter method.
200
The process of the dough rising as carbon dioxide is formed is called this.
What is fermentation.
200
This is a protein substance found in flour.
What is gluten.
300
This ingredient forms an elastic framework.
What is flour.
300
This is how long dough should be kneaded for.
What is 8-10 minutes.
300
In this method, yeast is mixed with some of the flour, and sugar, and allowed to rise over night before the remaining flour is added.
What is the sponge method.
300
Which has smaller granules, active dry or fast-rising yeast?
What is fast-rising or instant yeast.
300
Punching down dough releases/expels this.
What is Carbon Dioxide.
400
This ingredient lubricates the dough, making it stretch easily.
What is liquid.
400
This is how you test that bread is kneaded enough.
What is the finger test.
400
In this method, dough rises 2-24 hours in the refrigerator and then is shaped and baked.
What is the cool-rise method.
400
These two elements will cause the destruction of yeast.
What is heat and freezing.
400
True or false, storing bread in the refrigerator will stall the staling process?
What is false.
500
This ingredient increases the products tenderness.
What is fat.
500
These are 3 characteristics well kneaded dough should have.
What is smooth, elastic & shiny.
500
In this method, the yeast is added to the dry ingredients. Then liquid ingredients are added and a dough is formed.
What is the rapid-mix method.
500
The process that produces carbon dioxide and ethyl alcohol is called this.
What is fermentation.
500
This is the difference between a quick-bread and a yeast-bread.
What is the leavening agent used (chemical vs. yeast).