Chapter 6: Understanding Yeast Doughs

If you want to make baked loaves of bread that weigh 14 ounces, you should scale the dough at _____ ounces.

15.5-16

Given the following factors, calculate the water temperature needed to make a mixed dough with a temperature of 80°F: Flour temperature= 72°F Room temperature= 70°F Machine friction= 20°F Water temperature= ________

78°F

Yeast fermentation takes place during which stages of yeast dough production?

Every stage except for scaling and mixing

True/False: Active dry yeast and instant yeast are two names for the same product.

False

True/False: Bread that is not to be served the same day it is baked should be wrapped while it is still warm to preserve its freshness.

False

True/False: Doughs that are used to make products requiring a long makeup time should be given extra fermentation time.

False

True/False: In the modified straight dough method, the first step in mixing is to combine the yeast with part of the flour, water, and sugar.

False

True/False: In the sponge method, part of the yeast is mixed into a soft dough or batter in the first stage of mixing. The rest of the yeast is added at a later stage, with the remaining ingredients.

False

True/False: Large loaves require a higher baking temperature than small ones, so that the heat penetrates to the center quickly.

False

True/False: Made-up loaves and rolls to be retarted are given a full proof before being placed in the retarder.

False

True/False: Rich sweet doughs must be mixed longer than lean doughs because their high fat content weakens the gluten.

False

True/False: The high heat of a baker's oven kills the yeast as soon as the dough is placed in the oven.

False

True/False: The ideal temperature for fermenting most bread doughs is about 95°F (35°C).

False

True/False: The mixing technique with the least amount of oxidation is the improved mix.

False

True/False: An overfermented dough is called an old dough.

True

True/False: Forcing the gases out of a fermented dough is called folding.

True

True/False: French bread, hard rolls, white sandwich bread, whole wheat bread, and pizza dough are all examples of lean dough products.

True

True/False: Hard-crusted breads such as French breads are usually baked with steam in the oven during the first part of the baking period.

True

True/False: High sugar and fat content in a dough slow down fermentation, so the sponge method is often used for sweet doughs.

True

True/False: If active dry yeast is used, it is mixed with water before being added to a dough.

True

True/False: Instant dry yeast is usually mixed directly with the flour.

True

True/False: Long fermentation is necessary to develop a dough made by the short mix technique.

True

True/False: More folds are needed for a short mix dough than an intensive mix dough.

True

True/False: One way of checking the doneness of breads in the oven is to look at the crust color.

True

True/False: Salt inhibits yeast fermentation.

True

Yeast acts on sugar in a dough and produces a gas called _______. This process is called _______.

carbon dioxide, fermentation

The three main purposes of mixing yeast doughs are _______, ______, and ______.

combine ingredients, distribute yeast, develop gluten

Two examples of yeast-leavened rolled-in (laminated) dough products are _______ and _______.

croissants, danishes

The baker's term meaning the ability of a dough to be stretched is _______.

extensibility

A laminated or rolled-in dough consists of alternating layers of _____ and _____.

fat, dough

A lean dough is one that is low in ____ and _____.

fat, sugar

Breads baked directly on the bottom of the oven are called ________.

hearth breads

A dough that is made with a large quantity of yeast and is made up into loaves and rolls only a few minutes after being mixed is called _______.

no-time dough

The rapid rising of yeast products in the oven due to the production and expansion of gases in the dough is called _______.

ovenspring

After bread is made up and planned, it is placed in a warm, moist place and allowed to rise or expand. This process is called ______.

proofing

Weighing ingredients for a dough is called ______.

scaling

The three basic mixing techniques, based on total mixing time and speed, are _____, _______, and ______.

short mix, improved mix, intensive mix

The mixing method in which all ingredients are mixed together at once is called the ________.

straight dough method