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100
What is gluten?
A substance made up of proteins present in wheat flour.
100
Name three purposes for mixing yeast doughs?
To combine all ingredients To distribute the yeast evenly To develop gluten
100
What happens to gluten during fermentation?
It becomes smoother and more elactic.
100
What does rounding do?
Simplifies later shaping of the dough and also helps retain gases produced by the yeast.
100
What does proofing do?
Increases the volume of the shaped dough.
200
What is shortening?
Any fat used in baking is called shortening.
200
What are the different rolled-in doughs?
Non-sweet and sweet.
200
What are the steps in yeast dough production?
1.Scaling ingredients 2.Mixing 3.Fermentation 4.Punching 5.Scaling 6.Rounding 7.Benching 8.Makeup and Panning 9.Proofing 10.Baking 11.Cooling 12.Storing
200
What are the causes of poor shape of the bread?
Too much liquid Improper molding or makeup Improper proofing Too much steam in the oven
200
What do yo udo to avoid splitting during baking?
Place the seam centered on the bottom.
300
How does the baker control gluten?
By choosing the right ingredient proportions and mixing methods.
300
What is the straight dough mehtod?
Combining all ingredients into the mixing bowl and mix
300
What is the modified straight dough method?
Modified to ensure even distribution.
300
What is punching?
It is a method of deflating the dough.
300
What do blisters on the crust mean?
Too much liquid Improper fermentation Improper shaping of loaves
400
What is staling?
A change in texture and aroma of baked goods.
400
What is righ dough?
Those that contain higher proportions of fat, sugar, and sometimes eggs.
400
What are the only ingredients that may be measured by volume?
Water, milk, and eggs.
400
What happens to dough that ferments for too long, or at too high of temperature?
It will become sticky, hard to work, and slightly sour.
400
What is benching?
Rounded portions of dough are allowed to rest for 10-15 minutes.
500
What do gases need in order to escape?
Gluten or egg protein.
500
What is lean dough?
One that is low in fat and sugar.
500
What is fermentation?
When yeast acts on the sugars and starches in the dough to produce carbon dioxide.
500
What is the procedure of punching?
Pull up the dough on all sides, fold over the center, and press down. Then turn the dough upside down in the bowl.
500
What does overproofing cause?
Results in coarse texture, and loss of flavour.