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100
What is Gluten?
Gluten is a substance made up of proteins present in flour
100
What does mixing effect?
The gluten content of the dough.
100
What are the leanest of all bread products?
Hard crusted breads and rolls
100
what is Fermentation?
It is the process by which yeast acts on the sugars and starches
100
What is an under fermented dough called?
Young dough
200
Why is gluten important?
Without gluten protiens to give structure, baked goods would not hold together.
200
How are gasses trapped?
with gluten and egg proteins.
200
What are 2 principle mixing methods?
1. straight 2. sponge
200
What is the advantage of softening yeast in some water?
helps ensure the yeast is evenly distributed
200
What is overfermented dough called?
Old dough
300
What are strong flours?
Flours that come from hard wheat.
300
As fats melt, they surround the air cells that...
makes the product more tender :)
300
what do Rolled in doughs incorperate?
fat in many layers
300
How does the modified straight dough method for rich doughs help?
helps to ensure even distribution of fat and sugar.
300
What does rounding do?
it helps with shaping of dough and helps retain gasses produced by the yeast.
400
How does the baker control the gluten?
by selection of flour, shortening, and liquid.
400
What will start too soon if the temperature is too high?
Coagulation
400
what are the three main purposes of mixing doughs?
1. combine all ingredients 2. distribute yeast evenly 3. develope gluten
400
what happens to gluten during fermentation?
it becomes smoother and more elastic.
400
what is punching?
it is a method of deflating the dough.
500
What are the basic building blocks of bread?
flour, water, and yeast.
500
What causes staling?
Loss of moisture by the starch granules.
500
What types of flours are rye breads produced with?
light or dark, or with pumpernikel flour
500
How do you scale ingredients ?
ingredients must be weighed accuratley , liquids must be measured by volume
500
What is the procedure of punching?
pull dough on all sides, fold over the center, and press down. Then turn the dough upside down in the bowl.