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100
what are strong flours?
strong flour comes from hard wheat and has high protien content.
100
what is gelatinization of starches?
when the starched absorb moisture, expand, and become firmer.
100
what are lean dough products?
lean dough is low in fat and sugar.
100
how should a properly developed dough feel?
smooth and elastic.
100
what causes a grey crumb?
fermentation time or temperature too high .
200
what is weak flour?
come from soft wheat and has a low protien content
200
when does evaporation of some of the water take place?
it takes place throughout the baking process.
200
do white breads and dinner rolls have hard or soft crusts?
they have soft crusts.
200
what happens to gluten during fermentation?
it becomes smoother and more elastic
200
what happens during scaling?
allowances made for weight loss due to the evaporation of moisture in the oven.
300
should cakes have a high gluten development or a low gluten development?
they have low gluten development.
300
how can you maintain quality of baked goods for long periods?
freeze them before they become stale.
300
what is an example of sweet rolled in doughs?
danish pastry.
300
what attachment is used when using a vertical mixer?
the dough arm attachment.
300
why does dough rest on the bench for ten to fifteen minutes?
relaxes the gluten to make shaping the dough easier.
400
what will happen to the dough if it is over mixed?
it will break
400
how do we protect the baked goods from air?
wrap bread in plastic and cover cakes with icing
400
what are two types of yeast products?
regular yeast dough products, and rolled in yeast dough products.
400
what doughs have poor volume and texture?
over-mixed and under-mixed doughs.
400
why do we have to load the ovens carerfully?
because proof doughs are fragile until they become set by baking.
500
what will happen in the bread if there is no gluten?
without gluten protiens, the baked goods will not hold together.
500
what will happen if the temperature is too high?
coagulation will start too soon before the expansion of gases has reached its peak.
500
what is the most common lean dough product?
whole wheat and rye bread.
500
why are rich doughs generally under-mixed?
a greater tenderness is desired for these products.
500
what does under-proofing result in?
it results in poor volume and dense texture.