Preparation process related to baking 3

Question 1

This is to beat rapidly to produce expansion due to the incorporation of air, as in egg whites.

Answer 1

Whip

Question 2

• This refers to the product made by mixing flour, water, salt, and other ingredients in making bread.

Answer 2

Dough

Question 3

-This is a process where sugar and other carbohydrates, with the aid of yeast, form carbon dioxide, alcohol, and acids, allow a bread dough to rise.

Answer 3

Fermentation

Question 4

This refers to the rising of a bread dough. This starts the moment the dough is placed in the proofing box until such time it is placed in the oven.

Answer 4

Proofing

Question 5

• This is the process of calculating the specified amount of every ingredient by using a weighing scale.

Answer 5

Weighing

Question 6

• This is the act of putting dry and wet ingredients together. To form a bread dough, there are four stages to follow, namely, (1) pick up stage - the dry and wet ingredients are mixed together; (2) preliminary development - the mixing continues and dough becomes smooth; (3) clean up stage the dough becomes smoother and elastic and leaves the sides of the mixing bowl; (4) final development - the dough is smooth and satiny and can easily be stretched.

Answer 6

Mixing

Question 7

• The dough is rested but continues to rise or increase in volume as carbon dioxide continues to be released.

Answer 7

Panary fermentation

Question 8

• This process includes the following: (1) scaling or cutting of dough according to desired sizes using a dough cutter; (2) rounding or shaping of dough by cupping the dough with the palm of the hand and allowing to roll continuously on the bench or working table until it becomes round in shape; (3) intermediate proofing - the dough is rested for 15 to 20 minutes for easier handling; (4) panning the shaped doughs are placed in baking pans

Answer 8

Make up operation

Question 9

• Molded doughs are placed in a preheated oven for baking. Baking temperature for bread normally ranges from 375 to 400°F. Baking time depends on the size of the dough.

Answer 9

Baking

Question 10

• Molded doughs are placed in a proofer to achieve finer grain, softness, and desired volume.

Answer 10

Final proofing