mixing methods
If i add all my ingredients at once to mix my dough together, I'm using the __ method?
Straight Dough method
In bread making fermentation is not possible without _____. It is essential in yeast's life cycle. The amount of _______(same word) will effect the fermentation speed.
Water
true or false?
I took out frozen fresh active yeast to thaw but took 100g too much. I now have to discard it if I can't find a use for it?
True you can not refreeze thawed fresh active yeast
What does RH mean?
Relative humidity
what contents differ primarily in a hard and soft flour?
for double points correctly place bread, pastry and cake flour into either hard or soft flour
hard flour had higher protein contents and lower starch while soft flours have high starch contents and lower protein
bread- hard
cake + pastry- soft
If I combine my liquid, yeast and part of flour, mix that into a dough/batter and allow to ferment, then fold and add remaining ingredients, im using the ___ method?
Sponge method
I under mix my lean dough
true or false
false
you under mix you rich doughs
autolysis is what?
The breakdown of yeast due to its own enzyme activity
what does RDT mean?
required dough temp
What makes 100% and white flour different
100% has the bran and germ in it
white flour has only the endosperm
If i blend the yeast with my water, and in the mixer blend my fat, sugar, salt, milk powder, and flavorings just until well combined . Add the egg and liquid gradually then mix in the flour and yeast mix until a smooth dough is formed. I am using the __ method
Modified straight method
name 2 of 4 functions of oxidizers?
double points for all 4
oxidizers are products that restructure proteins by increasing disulphide bonds
improves gas retention
produces tougher, drier doughs
increases volume and brightens crumb
improves textures
If I only have Active dry yeast and my recipe calls for 35g of Instant dry yeast, How much Active dry yeast am I using?
for double points what needs to happen to the water now too?
I must use 40% of the weight of instant
so = 35g / 0.4= 14g of Active dry yeast
i will now need to accommodate for all the extra water and reduce
RWT what does this mean?
Required water temp
What flour used endosperm right near the germ?
Patent flour
If i mix my dough on low for 3-4 mins to incorporate ingredients then for 5 mins on med and ferment to develop gluten, ferment for shorter time with only 1-2 folds, im using the ____ method?
improved method
Other than flavour, how can salt help in our yeast production? 2 basic functions
controls yeast activity and therefore fermentaion
strengthens proteins
improves crust colour
the three most important factors of your dough that determine the rate and degree of enzymatic activity are?
enzyme concentration
temperature
pH of dough
**add more info or delete this question**
whats is a green dough and what is an old dough
green/young- is under fermented
old dough is over fermented
What is diastase malt syrup used for in bread production?
Short fermentation times, because the enzyme aids in the breaks down of starch to sugar
If i mix my dough on a low speed for 3-4 mins to incorporate ingredients then 5-6 mins (low speed) to develop gluten, then leave it for a long fermentation with 4/5 folds, im using the __ method?
Short mix
what are the 3 functions of fermentaion
Gluten modification-stretching ability
enzymatic activity (amylase- starch to sugar)
development of flavour- alcohols and acids
yeast is an example of a ________ leavener
double points of you can name the 2 other types of leaveners
biological
mechanical/physical
chemical
Peptization, what does this mean?
the process in which sugar tenderizes the proteins.
how does rye differ from flour?
rye has little to no gluten forming proteins
the stages of mixing are
1. pick up
2.preliminary development
3. elasticity development
4. final gluten development
True or False
true
what are the 3 functions to folding/punching?
Develops gluten to strengthen dough
equalizes temp
expels large pockets of gas
true or false?
Sugar, although it is food for our yeast, it actually inhibits activity if over 10%. While salt can destroy yeast by just being in direct contact of it
true
The browning that is a result of protein and sugar being heated at high temperatures together, this is called?
The Maillard Reaction
Chlorinating agents it cake and pastry flour affect the properties (of starch) how?
The acidity lower the ph to 4.5, compromising the protein
the chlorinating process also allows starches to swell more readily to absorb water, thus gelatinizing at lower temps helping to stablie high sugar formuls
so basicallllyyyyy lower protein activity and higher starch levels
What makes no-time dough different?
No time dough has additives that increase fermentation, like ascorbic acid
name 4 functions of fat in yeast products
Shortens gluten strands
Tenderizes
Gives final product finer grain
Increase keeping quality
adds flavour
_______ yeast has a low moisture content and is coated with an emulsifier to prevent excess moisture loss. This means it can be added directly to the dough 1 of 3 ways:
Add all ingredients, but yeast, and mix on low foe 35-45 secs, the add yeast to bowl
combine all dry indigents in bowl and mix on low for 30-40 sec, then add water
whisk yeast in to warm water to start fermentation process
Instant dry yeast
what does BFT mean?
Bulk fermentation time, also know as fermentation; the 3rd step in the yeast production steps
aka fermentation time, bench or floor time
What component of flour converts into sugar to feed the yeast in a bread formula that doesn't have sugar?
for double points, can you tell me what two enzymes are responsible for this process, be specific :)
Starch
Starch converts to sugar with the help of A(alpha) amylase and B(beta) amylase. A conditions the starch and B converts them into maltose
Name the 3 functions of mixing.
Obtain uniform distribution of all ingredients
hydrate the ingredients
fully develop gluten
Milk isn't really used often because water is everything and the fats interfere with gluten development, unless we making rich doughs because it adds flavor and _______ from the __________ of the lactose
Colour
Caramelization
_________ yeast needs to be hydrated prior to using. Hydration is accomplished by adding the yeast to a portion of warm water and let stand foe 10 mins.
Active dry yeast
Floor time, what does that mean
another word for benching time
there are 3 ingredients in a wheat kernel, with %'s varying 15%, 82-83%, and 2-3%. what ingredients are these and what percentage goes with each?
Bran coating- 15
The germ- 2-3%
The endosperm- 82-83%
Give me a brief run down on the Brew method, and the fermentation time and temp and the storing time and temp.
Get water to 38 degrees Celsius, add salt, sugar, milk powder, and whisk till distributed. add crumble yeast, and stir till combined. let ferment, stir regularly, then store
38c 4-6 h fermentation time
4c up to 36h storage time
humectants are used to?
reduce moisture loss, they slow down the recrystallization of the starches, for example malt syrup is a good humectants because they compete with the starches for water
________ yeast is the most common form used in small bakeries. Comes in large bulk packages as well as 454g blocks. It is sometime referred to as block yeast and is very perishable. Store in refrigerator, and only take out what you need.
Fresh compressed yeast
What's another word for intermediate proofing?
bench resting the 7th step(bench) in the yeast making process
Not bench time, see question 700 terms
I have 3 main flours in a bakery
10-13%
7-9%
9-11%
10-13% Bread/straight flour
7-9% Cake flour
9-11% Pastry flour
If i mix my dough on 1st speed for 3-4 mins, to incorporate ingredients, then on speed 2 for 8-15 mins to develop gluten, i ferment for 30 mins with no folding, what mixing method is this
Intensive mixing method
Name at least 5 functions of Eggs
Moistenting
Structure(coagulation)
binding
Aerating(foam)
Emulsifying(stabilizes oil)
Tenderizes
colouring- browing, yolkaine
flavouring
nutritional value- 75 cal, 7g protein, 5g fat
_________ Yeast is used in very large commercial bakeries and is often less processed, liquid form. It is transported in temperature control tanker trucks.
Cream yeast
Give me 3 examples of rich dough
brioche, challah and rich dinner rolls, breakfast and tea rolls
what are the two main sugars in we use in bread making
malt syrup and granulated sugar
what is the bread making cycles 12 steps?
scaling
mixing
fermenting
folding
dividing
rounding
bench
make up/panning
proofing
baking
cooling
storing
Name 2 functions of emulsifiers in yeast products.
(mono-glycerides, di-glycerides and lecithin)
aids in gas retention
retain dough pliability
retain water
softens crumb
protein makes up 12-14% of the yeast content, which comes in form of 4 enzymes, they are protease, maltase, invertase, zymase. use these 4 enzymes to fill in the blanks
______ changes sucrose to dextrose an levulose
______converts maltose to dextrose(and dextrose??)
______ changes dextrose and levulose to CO2 and alcohol
______ has little effect on fermentation
this is all for flavour, conditioning, and to produce CO2 for leavening
Invertase changes sucrose to dextrose an levulose
Maltase converts maltose to dextrose
Zymase changes dextrose and levulose to CO2 and alcohol
Protease has little effect on fermentation
Give me 3 examples of a lean dough
Bread, rolls, kaiser buns, pizza dough, bagels, italian and french loaves
name 3 functions of sugar in yeast production?
Hydroscopic-retains moisture
Raises the temp at which protein coagulates(better stretching)
The sugar pulls the moisture from the bacteria's and preserves our bread
tenderizes- weaken protein bonds (peptization)