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100
What is bread in it's simplest form?
bread is baked dough made of flour and water, and leavened by yeast.
100
What are two examples of sweet rolls?
coffee cakes, many breakfast and tea rolls.
100
what is the advantage of softening yeast in water?
Helps ensure yeast is evenly distributed within the dough
100
What may create poor shape of the dough?
too much liquid, improper molding or makeup, improper proofing, or too much steam in oven.
100
are rich doughs under proofed or over proofed?
slightely under proofed
200
Sucess in bread making depends largely on the understanding of two basic principles. What are they?
Gluten development, and yeast fermentation
200
What is a lean dough?
one that is low in fat and sugar.
200
How many stages does it take to prepare sponge doughs?
two
200
What is an underfermented dough called?
a young dough
200
How long are rounded portions of dough allowed to rest?
10-15 minutes
300
Which of the following has a higher protein content? Strong flours or weak flours?
strong flours
300
what are the three most common breads?
whole grain breads, whole wheat breads, and rye breads
300
What ingredients may be measured by volume when scaling?
water, milk, and eggs
300
How do you get a grey crumb?
depends on the fermentation time or if the temperature is too high.
300
Should the seams of loaves and rolls be centered on the top or bottom?
seams should be centered on the bottom
400
What type of bread should not be wrapped in plastic?
Hard-crusted breads.
400
is there an exact dividing line between rich and lean doughs?
there is no exact dividing line.
400
what is fermentation?
the process by which yeast acts on the sugars and starches in the dough to produce carbon dioxide gas and alcohol.
400
How does rounding help the dough later in a process?
it simplifies the later shaping of the dough and helps retain gases produced by the yeast.
400
What process is a continuation of the process of yeast fermentation?
proofing
500
what is staling?
the change in texture and aroma of baked goods due to the change in structure and loss of moisture by starch granules.
500
what are two of the main purposes of mixing yeast doughs?
1. combine all ingredients into uniform, smooth dough 2. distribute the yeast evenly through out the dough 3. develop gluten
500
What becomes smoother and more elastic during fermentaion?
gluten
500
what is the procedure for 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 is oven spring?
the rapid rising in the oven due to production and expansion of trapped gases as a result of the oven heat