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