Bread & Pastry

Question 1

What are the 4 basic ingredients of yeast breads?

Answer 1

Yest, Flour, Water and Salt

Question 2

What are the 3 categories of leaveners?

Answer 2

Chemical (baking powder/soda)
Mechanical/Physical (air/steam)
Biological (yeast/bacteria)

Question 3

What is the enzyme found in yeast and what does it do?

Answer 3

Zymase ferments sugar into ethanol and CO2

Question 4

What is the binomial name of the yeast used in breadmaking?

Answer 4

Saccharomyces Cerevisiae

Question 5

What are 3 types of yeast available for purchase?

Answer 5

Active dry yeast (added to warm sweet water)
Instant yeast (added directly to dry ingredients)
Compressed yeast (requires refrigeration)

Question 6

At what temperatures to yeast operate?

Answer 6

Optimal for dough fermentation: [30-35] °C

Question 7

How do yeast access sugars?

Answer 7

α-/β-amylases cuts starch into random pieces/ maltose
Maltase catalyzes: maltose –> 2 glucose
Invertase catalyzes: sucrose –> glucose + fructose

Question 8

Why is milk used in breadmaking and what needs to be done to milk (and why)?

Answer 8

Milk provides a finer texture, better crumb and flavor (due to lactose)
Milk needs to be heated to denature whey as it decreases volume

Question 9

What is salt’s functions in breadmaking? (4)

Answer 9

Stabilizes yeast activity (slows)
Has firming effect on gluten (retains more CO2)
Improves taste
Changes rheological properties (allows good movement in oven)

Question 10

How does fat helps breadmaking?

Answer 10

Increases loaf volume by:

• Inc. CO2 holding capacity
• Make flour more fluffy

Question 11

What are the main functions of additives?

Answer 11

Increase shelf life, stabilizes, add nutrients

Question 12

What does kneading allows? (2)

Answer 12

Stretch glutanin strands

Gives fine texture to dough

Question 13

What happens when a bread is over-proofed?

Answer 13

CO2 accumulation make air pockets collapse which reduces the loaf’s volume

Question 14

What is staling?

Answer 14

Amylopectin portion of starch (branched) tightens, amylose (strands) realign, causes crystallization. Makes the bread harder and crumblier.

Question 15

What are the two types of pastries

Answer 15

Nonlaminated (pie crusts, brioche) = cutting fat in flour

Laminated (puff pastry, croissant) = fat folded in

Question 16

Describe flakiness in pastries? On what does it depends?

Answer 16

Imperfect blend of flat and flour

The fat’s size, firmness and if it is evenly spread

Question 17

How is tenderness in pastries achieved? What helps with tenderness ? What inhibits tenderness?

Answer 17

Fat coats flour and prevents hydration (thus prevents gluten)
The greater the amount of fat and the greater the degree of unsaturation, the more tender
Gluten formation (too little shortening, to much manipulation, high protein content)

Question 18

What is the difference between Plain and Puff pastries

Answer 18

Plain: fat is sliced in a flour and salt mixture, water slowly incorporated. Preparation is refrigerated.
Puff: A fat, flour salt and acid mixture and a flour, salt, water and a little fat mixture are refrigerated separately to then be folded and rolled together.