Yeast Bread Quiz

Flour

Chief ingredient in bread.

Yeast

Leavening agent. (leaving agent)

Shortening

Makes bread more tender and improves its keeping quality.

Fermentation

Production of carbon dioxide by yeast.

Gluten

Protein that is formed when flour and liquid mix.

Kneading

The process of folding dough over and over to develop gluten.

Proofing

The step when dough rises as carbon dioxide is produced and dough double in size

Punching Down

The step where you push down on the dough to relax gluten and reactivate yeast growth.

Sugar, Moisture, Warmth

Three elements need to make yeast grow are:

Punching is when you push down the dough after it has risen.

True

Too much liquid makes the dough too stiff.

True

When you brush egg or other liquids on top of your dough before placing it in the oven it is called a wash.

True

Doubled

You know dough is ready to shape when it ??? in size.

The starch that is already in the flour is the main food for the yeast.

False

Sugar

Food for yeast.

Salt

Improves flavor of bread and controls rate of yeast growth.

Most yeast breads can be made within an hour.

Falsa

Cake flour is very good to use in bread making.

False

Fermentation is developing the gluten sufficiently.

False

It is best to add as much flour to the bread dough as possible.

False

Proofing in reference to cooking is reading through the recipe

False

Since gluten holds the air in breads, it does not need to be developed by kneading.

False

Storing breads in the refrigerator does not protect the freshness of bread, but will retard spoilage by mold.

False