FOD3040 Yeast Products Review

Steps for Success

100

This is the tool used for measuring out ingredients

Digital Scale

200

This is the principle protein that is developed through the process of kneading

Gluten

300

This is how long you should let dough made with the preferment pre-dough method RISE

12 to 24 hours

400

This step allows the gluten in the dough to relax before the dough is formed into a particular shape

Bench Proofing

500

These are the three things a baking pan can be lined with

1) Parchment Paper

2) Butter / Oil

3) Cornmeal / Flour

A Little of This

100

This type of bread is first boiled and then baked

Bagel

200

These two grains were first used to make bread

Barley and Millet

300

These are the two types of flours used in gluten-free breads

Rice and Soy

400

These two ingredients have two of the same functions (flavour and colour)

Salt and Sugar

500

These breads have increased amounts of yeast because of the large amounts of sugar

Cake-Like Bread

Terminology

100

This is the term used in yeast breads that refers to the initial flour and water mixture

Sponge

200

This is the term used to describe the reactions that happen to the crust during the final stage of baking

Maillard Reaction

300

This is what happens to flatbreads when the bottom and top crust setup before the moist dough center

Puffing

400

Slashing is used in bread making for these two reasons

1) Appearance

2) Relieve Pressure

500

This is the term used to describe the first 5 minutes of baking

Oven Spring

A Little of This

100

This method involved adding all ingredients at once

One-Step / Straight Dough

200

These are what carbohydrates are broken down into

Simple Sugars

300

This is what products labelled “whole grain” really mean

Bulk of flour used is white with a whole grain mixed in

400

These are what proteins are broken down into

Amino Acids

500

This is the main acid used in making sourdough bread

Lactic Acid

Bake it Up

100

This is the temperature range at which yeast is activated

100^oF to 110^oF

200

This is the ingredient used to give a crust it’s shiny and golden brown colour

Egg

300

These are the three preferment mixing methods

1) Pre-dough

2) Sponge

3) Sour Starter

400

This is the internal temperature of the bread when it reaches the second stage of baking

145^oF

500

This is how many times larger bread dough should be after rising

Double