Bfd Of Bread

Question 1

Create a sponge that promotes initial fermentation, developing flavor and gluten structure

Answer 1

Sponge mixing

Question 2

Allows the yeast to produce carbon dioxide, which helps the dough rise and enhances texture

Answer 2

Fermentation

Question 3

Incorporates additional ingredients such as salt, sugar, fats, milk/eggs, flavoring, and additive to form a uniform dough

Answer 3

Dough mixing

Question 4

Develops gluten to give the dough elasticity and structure

Answer 4

Kneading

Question 5

A second fermentation stage where the dough rises again, improving its texture and volume

Answer 5

Final proofing

Question 6

Uses heat to solidify the dough structure, create a crust, and achieve the final bread texture.

Answer 6

Baking

Question 7

Prepares the finished bread for distribution and consumption.

Answer 7

Packaging