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100
What is gluten?
A substance made of proteins that adds strength to baked goods.
100
What types pf breads are the leanest of all bread products?
Hard crusted breads and rolls.
100
What is fermentation?
Yeast acts on the sugars and starches to produce carbon dioxide gases and alcohol.
100
What is punching?
Deflating the dough so that it redistributes the yeast.
100
What can cause a flat taste?
Too little salt.
200
Do strong flours come from hard or soft wheats?
Hard Wheat.
200
Do non-sweet breads and rolls have a high fat content?
Yes, they do.
200
Does time matter when mixing?
Yes.
200
How much weight of the dough is lost due to evaporation of moisture in the oven?
10-15%
200
What is benching?
Rounded portions of the dough are allowed to rest on the bench for 10-15 minutes.
300
Does soft wheat have a high or low protein content?
Low protien content.
300
What is the straight dough method?
Combine all ingredients in a mixing bowl and mix.
300
What is one of the purposes of mixing?
Combining the ingredients into a dough and distributing the yeast.
300
What is the benefit of rounding?
Simplifies the later shaping of the dough, helps rettain gases produced by the yeast.
300
What is the benefit of benching?
This relaxes the gluten, making shaping easier.
400
Is butter a form of shortening?
Yes, any form of fat used in baking is called shortening.
400
Whats an example of a rolled in dough?
Danishes or crossants.
400
Should you add more flour if the dough is still sticky?
It is okay to add a little flour.
400
What can cause a poor shape of dough?
Too much liquid, improper molding, or improper proofing.
400
What is oven spring?
The rapid rising in the oven due to the expansion of trapped gases.
500
Does refrigerating speed up or slow down the staling process?
Refrigerating speeds up staling.
500
Whats an example of a sweet roll?
Coffee cakes and many breakfast and tea rolls.
500
Does temperature of the water matter when softening the yeast?
Yes, it has to be a warm temperature.
500
What can cause a grey crumb.
Fermantation time or too hot of temperature.
500
What is baking?
Browning of the crust.