Yeast Breads; cooking

One slice of bread is equal to __ serving

1

Most recipes have __ rising stages

2

Bread belongs to the grain group in the food pyramid and most people can eat approximately __ servings from the grain group each day

6

The best environment for rising is a humid, draft free area that is about __ degrees. An easy way to create this environment is to place the dough in a cool, closed oven alongside a 1-2 cup glass measure filled with boiling water.

85

Eggs

Add flavor, richness, and color to yeast breads. Eggs are considered to be part of the liquid

Yeast

Compressed, dry, and fast-rising A single cell organism which requires sugar to live

Bread flour

Contains larger amounts of gluten than all purpose flour and therefore produces the strongest and most elastic gluten of all the white wheat flours

What type of pizza is most popular in Chicago

Deep dish Chicago style pizza

Yeast is a simple plan organization that, as it grows, it converts sugars into carbon dioxide and alcohol. This stage is called _____. The carbon dioxide becomes trapped by the gluten (protein in the wheat flour) and pushes up on them like hot air in a balloon. This is what causes the dough to _____.

Fermentation, rise

A bread dough is a mixture of 5 ingredients:

Flour, yeast, salt, sugar, and liquid

Whole wheat flours & non-wheat flours (soy, corn, rice)

Has a lower gluten content and will produce a denser load than all purpose flour

Fat

Increases tenderness (optional in some recipes)

Which type of pizza is puffy and moist

Pizza Napoletana

Liquid

Plain water, potato water, and milk. Milk produces a softer crust and helps bread stay fresh longer than water. The ideal temperature range is between 105-115 degrees

Sugar

Provides food for the yeast so the dough will rise faster. Using too much sugar will cause the dough to work more slowly

Salt

Regulates the action of the yeast and inhibits the action of certain enzymes in the flour. Without salt, dough is sticky and hard to handle

What is the name of this type of pizza from Italy that is thin and crispy

Roman Pizza

New York is known to serve pizza that is a combination of _____ and _____

Roman and Neopolitan

Which type of pizza from Italy is thick and rectangular

Sfincione Pizza

Which city in America is known for a thin wafer like pizza crust

St. Louis

People from around the world have been baking bread for more than 1,000 years and over time have come up with nearly that many variations. Perhaps this is why bread is considered a universal food and often referred to as the "_____".

Staff of life

What is the name of the first pizzeria and where is it located

The Antica Pizzeria located in naples

Bread is an excellent source of complex _____ in our diet, however, it can also be one of those foods that we tend to overeat.

carbohydrate

Gluten is a protein found in wheat which some people are unable to digest. This results in a disease called _____.

cycliact

The dough needs to rise until it _____ in size. To check for effective rising, gently press 2 fingers about an inch into the dough. If the dough _____ _____ immediately, it has not risen enough. If the indentations remain, the dough is ready.

doubles, springs back

Vitamins such as niacin and riboflavin help release _____ from food

energy

Much of the bread's _____ is developed during the 1st rising stage. Dough is placed in a bowl coated with cooking spray/oil so that all sides are _____.

gluten, coated

Eating whole grain bread has many _____ _____; the fiber content from the bran gives you a feeling of fullness so it's less likely to overeat, and it helps keep your digestive tract clean and healthy by sweeping away harmful bacteria

health benefits

The baker's most important tool is _____

observation

There area many vitamins, minerals, and antioxidants in _____ _____ because they contain germs, endosperms, and the bran

whole grains

Most of the breads we eat today are leavened with _____. The dough must be well kneaded and allowed to rise before baking.

yeast