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100
What is bread?
Baked dough of flour and water, leavened by yeast.
100
What is a lean dough?
A lean dough is one that is low in fat and sugar.
100
What is fermantation?
Is the process by which yeast acts on the sugars and starches in the dough to produce carbon dioxide gas and alchohol
100
What is punching?
A method of deflating the dough that expels carbon dioxide.
100
What causes a flat taste?
Too little salt
200
What is gluten?
Gluten is a substance made up of proteins in wheat flour
200
What are rich dough products?
Doughs that contain higher fats, sugars, and sometimes eggs.
200
What is the one thing a lean dough should not be?
It should not be sticky.
200
During scaling, how much weight loss is allowed?
10-13% of the weight of the dough.
200
What do you use to rough a piece of dough?
Use the palm of your hand
300
Why is gluten so important?
It determines the firmness and structure of the baked goods.
300
Why is it important to mix yeast?
1. to combine ingredients to smooth dough. 2. to distribute yeast evenly 3. develop gluten
300
Why are rich doughs undermixed?
For a greater tenderness.
300
What is a underfermented dough called?
Young dough.
300
What is proofing?
Continuation of the process of yeast fermentation.
400
What is the difference of strong and weak flours?
strong flour has a high protein content and weak flour has a low protein content
400
What is the straight dough method?
Combining all ingredients in a bowl and mixing
400
Are rich doughs mixed alot or less than usual?
They are generally undermixed, because it provides greater tenderness.
400
What causes too much liquid, and improper proofing?
Poor shape.
400
What is the cause of flat taste in bread?
Too little salt.
500
Why is temperature so important when baking?
If it is too high, the product will have a split crust. If too low, the product may collapse
500
What are rolled-in yeast dough products?
Where fat is incorperated in many layers, and give the dough a flaky texture.
500
How many steps are there in Yeast dough production?
12.
500
What causes poor volume?
Too much salt,too little yeast,weak flour,under or overmixing,improper fermentation or proofing,oven too hot
500
Why is cooling so important?
It allows escape of excess moisture, and alchohol created during fermentation.