LEAVENING AGENTS

Question 1

Is the production or incorporation of gases in a baked product in increase volume and to produce shape and texture.

Answer 1

LEAVENING AGENTS

Question 2

______ of leavening agent is important because small changes can produce major defects in baked products.

Answer 2

Exact measurement

Question 3

Consumers prefer baked products which are leavened because of the following reasons: (1)

Answer 3

• Leavened baked products are made light and easily chewed.
• Leavened baked products have open and more porous grain.

Question 4

Consumers prefer baked products which are leavened because of the following reasons: (2)

Answer 4

• Digestion is greatly facilitated because the digestive juices some in contact with the food more readily.
• Leavened baked products are more palatable and appetizing.

Question 5

-is a type of dehydrated yeast formulated to provide a quick rise. It is extremely active once dehydrated and dies quickly.
- should be stored in an airtight container in the refrigerator or freezer.

Answer 5

RAPID DRY YEAST

Question 6

• Is dehydrated, dormant yeast granules. It requires a warm liquid to activate it.
• should be stored in an alright container in refrigerator or freezer

Answer 6

ACTIVE DRY YEAST

Question 7

• Is derived from cultures that can ferment using both beet sugar and malt sugar, guaranteeing fermentation activity through all phase of the dough.

It mixing process. can be use without rehydration. When working with this yeast, very cold or icy water should be use in the mixing process.

Answer 7

INSTANT DRY YEAST

Question 8

• Is a highly perishable yeast product.
• It should have a moist, firm texture and show no discoloration or dry, crumbly spots.
• Store it under refrigeration.

Answer 8

COMPRESSED FRESH YEAST

Question 9

• is the chemical sodium bicarbonate.
• If moisture and an acid are present soda released carbon dioxide, which leavened the product.

Answer 9

BAKING SODA

Question 10

• are mixtures of baking soda plus an acid to react with it.
• They also contain starch , which prevent lumping and bring the leavening power down to a standard level.

Answer 10

BAKING POWDER