Quick and Yeast Breads Review

Question 1

what is the released by baking soda, baking powder, and yeast that helps baked goods rise?

Answer 1

carbon dioxide

Question 2

what are two differences between quick breads and yeast breads

Answer 2

quick breads rise faster

quick breads use leavening agents

Question 3

what are the two basic ingredients in baking powder

Answer 3

sodium bicarbonate

sodium aluminum sulfate

Question 4

3 acids you might use in baking to help activate baking soda

Answer 4

lemon juice
vinegar
yogurt

Question 5

what can cause toughness and tunneling in muffins

Answer 5

over mixing

Question 6

the chemical breakdown of a substance by bacteria
causes the breads to rise
adds flavor

Answer 6

fermentation

Question 7

why is salt important in yeast breads

Answer 7

tightens the gluten, adding strength to the dough

Question 8

needs to be dissolved in water before using

Answer 8

dry yeast

Question 9

how is a sourdough starter maintained

Answer 9

requires regular feeding to keep it healthy

flour and water

Question 10

what are the three steps that are necessary when making yeast breads that aren’t necessary when making quick breads

Answer 10

kneading the dough
fermenting the dough
rounding/ shaping the dough

Question 11

adds flavor to bread

Answer 11

fermentation

Question 12

how do you slow the fermentation time

Answer 12

put it in refrigerator or cool place

Question 13

activates the gluten, evens out the dough

Answer 13

punching down

Question 14

what is one way to determine if your loaf bread is done

Answer 14

the bread should sound hollow

Question 15

four causes of a yeast bread having a dense texture

Answer 15

too much salt
low protein content
not enough yeast
did not knead for long enough (ferment)