Bread is nothing more than baked dough of flour and water, leavened by yeast.
100
What is lean dough?
It is dough low in fat and sugar.
100
What is the advantage of softening yeast in the water?
It helps to ensure that the yeast is evenly distrubuted in the dough.
100
What is punching?
It is a method of deflating the dough that expels carbon dioxide, redistributes the yeast, relaxes the gluten, and equalizes the temperature throughout the dough.
100
If a proof box is not available, what do you do?
Cover the products to retain moisture and set them in a warm place.
200
Name 2 different ingredients that could be added to bread?
Milk, Eggs,Sugar, Shortening, and flavouring.
200
What are the most common breads?
Whole wheat, whole grain, and rye breads.
200
Why is the straight dough method changed for rich sweet doughs?
To ensure even distrubution of the fat and sugar.
200
What is old dough?
It is dough that is over fermented.
200
What does under-proofing result in?
Poor volume and dense texture.
300
What is staling?
Staling is the change in texture and aroma in baked goods due to the change in structure and loss of moisture.
300
What is the difference between lean doughs and rich doughs.
Rich doughs contain higher portions of fat, sugar, and sometimes eggs
300
What items can be measured by volume in breads?
Water, milk, and eggs.
300
What doughs have weak gluten?
Rye doughs and rich doughs.
300
What do you have to be careful of with proofed doughs?
You must handle them carefully because they are fragile.
400
What does gluten do in bread?
It gives structure which allows baked goods to hold together.
400
What is the defining trait of a non-sweet bread.
High fat but low sugar so they can be served as dinner bread.
400
What is fermentation?
The process by which yeast acts on the sugars and starchs in dough to produce carbon dioxide gas and alcohol.
400
What is scaling?
Using a bakers scale to divide the dough into pieces of uniform weight.
400
Name two things that will cause dough to be too thick?
too little sugar or fat
over-fermented
baked too long or at too low of a temperature
too little steam
500
What is gluten?
A substance made up of protiens present in wheat flour.
500
What are rolled-in doughs?
They are doughs in which fat is incorporated into the dough in many layers.
500
What happens to gluten during fermentation?
It becomes smoother and more elastic.
500
What is the typical percentage of weight loss when scaling dough?
10%-13%
500
What causes poor flavour?
Inferior spoiled rancid ingredients
poor bakeshop sanitation
under or over fermentation