Show:
page 1
page 2
page 3
page 4
page 5&6
100
What is gluten?
Gluten is a substance made up of proteins in wheat flour.
100
When are gases applied to dough?
They are applied after heat is applies.
100
What do sweat rolls include?
They have high fat, sugar and usually eggs.
100
What is the method for rich sweet doughs?
To evenly distribute the fat and sugar.
100
What is punching?
Not hitting the dough with your fits. It is a method of deflating the dough.
200
Whats the difference between strong and weak flours?
Strong flours are made from hard wheats and have high protein content while weak flour is made with soft wheat and has low protein content.
200
Why is gluten and egg protein important when making dough?
Without gluten aor egg protein, te gases would escape, and the product would not be leavened.
200
What do non sweet rolls include?
They have high fat content but low sugar.
200
What is fermentation?
It is the process by which yeast acts on the sugars and starches.
200
What is rounding?
Peices of dough, shaped into smooth round balls.
300
What is shortening?
Shortening is fat used in baking to shorten gluten strands.
300
Why is gelatinization of startches?
To absorb moisture and expand and become firmer.
300
What are lean dough products?
It is low in fat and sugar.
300
What ingredients must be measured by volume during the scaling process?
Water, milk and eggs.
300
Why is it important to bench for 10-15 minutes?
Because it relaxes gluten and helps make the shaping of dough easier.
400
Why is liquid important?
It is important because gluten proteins must absorb water before they can be developed.
400
What happens to fat cells as they melt?
They surround air cells and make it more tender.
400
What are the 3 main purposes to mixing yeast doughs?
1.To combine all ingredients into smooth dough. 2.Distribute yeast evenly throughout the dough. 3.To develope gluten.
400
What do you use when mixing dough?
The dough arm attachment.
400
Why must loafs and rolls be centered in the middle on the oven when baking?
Because it will help avoid spliting during baking.
500
Why must dough be mixed?
Dough must be mixed because it helps gluten develope more.
500
What 3 products increase browning?
Milk,sugar and eggs.
500
What are rich dough products?
They are doughs that contain high proportions of fat, sugar and sometimes eggs.
500
How many stages are involved in the sponge method?
2.
500
What is the difference between proofing temperatures and fermentation temperatures?
Proofing are usually higher temperatures then fermentaion.