Show:
Liquids
Leavening
Methods
Types
Professional Bakers
100
which liquid is most commonly used to form the flour into a paste or dough
water
100
what is leavening?
process of adding gas to dough before or during baking to produce lighter, more easily chewed bread
100
What is used to leaven bread?
gas- producing chemicals
100
true or false: East Asia's staple food is bread
false it is rice
100
fill in the blanks: many breads are made from a ____ dough
straight
200
what is the required ration between liquid and flour in order to make yeast products?
3 parts luquid to 5 parts flour
200
which two religions believe that bread has symbolic importance?
Judaism and Christianity
200
true or false: baking powder can be used to leaven bread
true
200
what is another name for spelt bread?
Dinkelbrot
200
what is biga?
a stiff mixture witha higher proportion of flour
300
what other liquids can be combined with flour?
dairy products, fruit juices or beer
300
Jewish people consumed unleavened bread called _____
matzo
300
many types of bread are leavened by what?
yeast
300
what is the staple food in ancient Egypt
emmer bread
300
what is another name for sourdough?
"levain" or "natural leaven"
400
what is the ratio of liquid to flour required when steam is being used as a leavening method?
1 part liquid 1 part flour
400
When do Roman Catholics consume unleavened bread?
when celebrating Eucharist
400
what do most US bakers used to leaven their dough?
baker's yeast
400
what kind of bread can be made for people with a gluten allergy
Gluten-free bread is made with ground flours from a variety of materials such as almonds, rice (rice bread), sorghum (sorghum bread
400
what is pouliche?
loose-textured mixture composed of roughly equal amounts of flour and water
500
what other two products are added to the dough? (
fats or leavening components, and additional sweeteners
500
When do orthodox Christians use leavened bread
during their liturgy
500
true or false: baker's yeast and sourdough methods of baking bread don't follow the same methods
false
500
what happens if a bread lacks gluten?
it becomes difficult for them to retain their shape as they rise and they may be less "fluffy".
500
which kind of bacteria is used in bacteria?
Saccharyomyces