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2nd AIT Exam Prep > Sourdough and Yeast-Raised Goods > Flashcards

Sourdough and Yeast-Raised Goods Flashcards

1
Q

Define the phrase “artisan bread”

A

Bread created to bring out the full flavour of the wheat berry.
~Hand-shaped
~Rustic shapes
~Complex, natural flavours, produced by organic acids and alcohol
~Crisp crust
~Texture is slightly dense, with a creamy-coloured crumb

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2
Q

Explain the term “autolyze” and the impact it has on bread dough

A

Flour and water are mixed until just combined, covered, and allowed to rest for 20minutes-1hr, allowing enzymes such as protease to begin aligning the protein strands. The flour is hydrated, and the final mixing stage is reduced by up to 40%, resulting in more carotenoids remaining, a creamier-colored crumb, better flavour, and scoring marks that leave a more defined impression.

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3
Q

List some advantages of using a preferment.

A
  1. Lowers the pH
  2. Shelf life is increased by increasing the hydration capacity of flour.
  3. Increased Elasticity.
  4. Increased dough strength.
  5. Increased acidity.
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4
Q

What is the difference between a Short Mix and an Improved Mix?

A

Short mix - minimal mixing, longer fermentation, resulting in a dough that is not over-oxidized.
Improved mix - moderate gluten development (3min 1st speed, 3min 2nd speed), speeding up the process of fermentation by increasing dough strength by forming gluten.

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5
Q

What are the 3 purposes of stretching and folding a dough during bulk fermentation?

A
  1. Align protein molecules, adding strength
  2. Degas the dough
  3. Equalize dough temperature.
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6
Q

What happens to an artisan loaf when there is excess dusting flour in the dough?

A

Grey streaks.

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7
Q

How long would a 680g loaf take to bake at 450F(232C), with steam?

A

Approximately 40 minutes.

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8
Q

What are the 3 functions of fermentation, when using a sponge and dough method to make artisan bread?

A
  1. Gluten modification - softening and mellowing of gluten
  2. Increased enzymatic activity
  3. Development of flavour, via the by-products of alcohol and acids.
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9
Q

What is the main function and advantage of using the sponge and dough system, over the extended straight dough system?

A

The sponge destroys many disulphide bonds in the protein chain but retains them in the dough stage. The blending of the 2 doughs gives a perfect balance.

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10
Q

What is the function of salt in a sponge or preferment?

A

To control the ripening, especially in warmer weather, or if the sponge needs to ferment for a longer period.

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11
Q

What are the effects of increased enzymatic activity in a sponge and dough bread?

A

The increased activity of amylase coverts starch to sugar, yeast can feed on sugar, and gas production will be maintained. Carbon dioxide gas will help stretch the protein and this will promote the conditioning of the gluten. The increased enzymatic activity also has a beneficial effect on the shelf life of the bread.

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12
Q

What does the optimum period of fermentation for a sponge look like in practice?

A

The top of the sponge should be level, with a slight indentation.

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13
Q

What are 8 advantages to using a sponge when making artisan bread?

A
  1. Better grain and texture (conditioning of the gluten)
  2. More tolerance to variables i.e. flour strength
  3. Better loaf volume
  4. Better and more even oven spring
  5. Improved flavour
  6. Improved keeping qualities (amyolytic activity)
  7. Moister crumb
  8. Improved crust and crumb color, dextrinisation of crust
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14
Q

What are 3 disadvantages to using a sponge when making artisan bread?

A
  1. Double scaling and 2 mixings
  2. More space required (storage room for the sponge)
  3. More equipment needed
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15
Q

What are the 3-4 ingredients needed to produce a basic sponge?

A
  1. Flour
  2. Water
  3. Yeast
    (4. Salt)
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16
Q

What happens to the pH and yeast activity of a dough when a sponge is used?

A

pH becomes more acidic (more flavour)

Yeast speeds up (resulting in shortened final dough fermentation)

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17
Q

What happens to the enzymes in the flour and yeast when making a sponge?

A

Enzymes in the flour (protease and amylase) and enzymes in the yeast (zymase and maltase) begin the action of fermentation, and then the pH drops. Protease works on the protein, mellowing and softening the gluten. Amylase, maltase, and zymase work on the starches and sugars to produce gas for leavening.

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18
Q

What is a Flying sponge method?

A

A quick method.
Increased yeast.
No salt.
A higher percentage of the Total flour and Total water (as much as 50% total flour and 50% total liquid calculated from the total dough).
Produces the final dough in a short time.

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19
Q

What is a Grantham sponge?

A

16-24hr sponge
2:1 Flour to water
Calculate 25% total flour and 25% total water from the total dough, and this weight becomes the amount of Grantham sponge required in the final dough.
Equal amounts of yeast and salt.

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20
Q

Explain the principles through which mechanical development eliminates the need for fermentation.

A

During fermentation, protein chains are naturally shortened through enzymes, causing the gluten to become extensible, and still capable of retaining the gas produced, due to the retained linkages between the gluten strands.

The mechanical method both develops the dough and breaks down the protein chains. Oxidizing agents (ascorbic acid) must be added because the breakage caused gas retention to be lost. Oxidizing agents develop disulphide bonds between protein chains fixing this problem and rendering fermentation unnecessary.

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21
Q

How is a mechanical development mixer different from a conventional mixer.

A

The mixer is a high-speed mixer, which separates protein bonds by intensive machining. (Tweedy)

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22
Q

What is the function of ascorbic acid in the mechanical method of bread making?

A

Ascorbic acid is an oxidizing agent, which acts on the gluten, restructuring strong and elastic disulphide bonds between protein chains, so the protein holds more water and air.

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23
Q

How much does temperature increase when mixing a mechanical dough?

A

As much as 20C

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24
Q

What is the Required Dough Temperature (RDT) for a mechanical dough? Why?

A

32C - to encourage more rapid gas production

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25
Q

What temperature should water be when mixing a mechanical dough?

A

Cold, 10C (ice water may be necessary)

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26
Q

How many minutes does it take to mix a mechanical dough?

A

Less than 4 minutes

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27
Q

What are the 2 steps in the Mechanical Development Method?

A
  1. Separation of protein bonds or gluten strands
  2. Restructuring the gluten strands with an oxidizing agent to create an extensible matrix capable of retaining gas as it is produced during proof and bake.
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28
Q

How is the correct amount of mixing measured for a mechanically developed dough?

A

Measure the energy input:
5 watt/hours per lb dough
or
11 watt/hours per kg dough

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29
Q

Describe the effects of overmixing a mechanical dough.

A

The dough becomes hot and slimy, and breaks down, creating an open grain and crumbly bread

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30
Q

What are 5 steps to converting a straight dough to a mechanical dough?

A
  1. Increase yeast by 50%.
  2. Increase water by 3-5%.
  3. Add ascorbic acid at 75ppm of flour
  4. Make up the dough as a no-time dough, with a floor time no longer than 15-20 minutes.
  5. Use the vacuum attachment to close the grain.
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31
Q

What is the name of the mixer used for mechanical doughs?

A

Tweedy High Speed Mixer

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32
Q

What is the order of adding ingredients to the high speed mixer for mechanical doughs, and why?

A
  1. Water
  2. Yeast
  3. Dry ingredients (flour, salt, sugar, milk powder)
  4. Ascorbic acid
  5. Fat
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33
Q

What happens to a mechanical dough when it has an extended floor time?

A

Floor time beyond 15-20 minutes will result in an open grain and unstable crumb.

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34
Q

What is the optimum dough temperature range?

A

25-29C (76-84F), depending upon the length of fermentation

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35
Q

What are the 2 steps in the Brew Method?

A
  1. The brew is set, and allowed to ferment as a liquid ferment
  2. The brew is used to make dough, which can be processed immediately
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36
Q

What are the 3 goals of Fermentation, when using the Brew Method?

A
  1. Modify the gluten
  2. Increase enzymatic activity and gas production
  3. Develop flavour
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37
Q

At what temperature is the gassing rate rapid in a dough, when using the Brew Method?

A

38C

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38
Q

What happens when the brew is added to the dough?

A

There is no lag phase for the yeast, the active brew can immediately begin its job of gluten modification. The dough is soft, has good absorption rate and can be machined immediately

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39
Q

What are the 5 ingredients in a brew

A
  1. Water
  2. Yeast
  3. Sugar
  4. Salt
  5. Milk Powder
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40
Q

What type of container should a brew be combined in?

A

Stainless steel or plastic

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41
Q

What type of container should a brew NOT be combined in?

A

Zinc or copper because it will react with the acids, producing a toxic liquid

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42
Q

What is the normal fermentation time and temperature for a brew?

A

4-6 hours at 38C

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43
Q

What is the maximum storage time. and temperature for a brew?

A

36 hours at 4C. In practice it can be stored over a weekend.

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44
Q

What is the maximum bench/floor time for a brew dough once the brew has been incorporated with the dough ingredients and mixed?

A

Up to 15 minutes.

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45
Q

What are the 6 things that happen during the liquid ferment of a Brew?

A
  1. Yeast becomes very active (although there is no increase in the number of yeast cells)
  2. Yeast feeds on the sugar and initially produces alcohol and CO2
  3. Increase in acids (lactic, acetic, carbonic). The pH drops to 4.8 (optimum)
  4. Increase in enzymatic activity
  5. Bacterial count drops
  6. Flavours are developed
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46
Q

When calculating the water temperature for a dough using a brew, how many factors do you multiply the DDT by?

A

Four factors must be taken into account

  1. Flour Temp
  2. Room Temp
  3. Machine Friction
  4. Brew Temp
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47
Q

Is the proof time for a brew dough generally longer or shorter than for a straight dough?

A

Shorter

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48
Q

What temperature should the dough be maintained at for a brew dough?

A

27C

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49
Q

What are some (7) advantages of the Brew Method?

A
  1. Good keeping quality
  2. Excellent flavour
  3. No-time dough, allowing an early start to the day’s production
  4. Acidity of the brew is desirable for good fermentation
  5. Temperature of the water for the dough can be precisely calculated
  6. Brew can be used in a large commercial operation, and would be piped into the mixer
  7. Dough is extremely extensible, and highly suited for mechanical applications
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50
Q

What are some (2) disadvantages of the Brew Method?

A
  1. Requires special holding tanks for the brew

2. May require additional refrigerated storage

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51
Q

What is the main reason for adding a sour to artisan bread, today?

A

The main reason for adding a sour to bread dough today is for flavour. Some other breads use a sour to improve aroma, enhance keeping quality, and promote good leavening

52
Q

What are some (6) advantages of using a sour?

A
  1. The acids and alcohols produce unique flavour
  2. pH is lowered due to the creation of lactic and acetic bacterias
  3. Good keeping qualities, due to the low pH and high enzymatic activity
  4. Helps reduce amylolytic activity in rye bread
  5. Enhanced leavening due to CO2 production
  6. Good fermentation when bakers’ yeast is added, because of the pH
53
Q

How did sours play a part in the war?

A

During the war, sours were formulated to control bacteria that caused rope. These sours contained flour, water, yeast, and salt

54
Q

What is the bacteria that produces lactic acid, acetic acid, other minor acids, some alcohol, and substantial quantities of CO2, in a sour?

A

Lactobacilli

55
Q

What does Lactobacilli produce?

A
  1. lactic acid
  2. acetic acid
  3. other minor acids
  4. some alcohol
  5. CO2
56
Q

How would you feed a liquid levain?

A

100% flour 100% water 40% leaven, twice a day feeding schedule

57
Q

What happens to a sour when you add yeast and salt?

A

The acid production slows

58
Q

Warmer, softer doughs favour _____ acid production, and have a lower pH

A

lactic

59
Q

Cooler, stiffer doughs favour _____ acid production

A

acetic

60
Q

Between lactic and acetic bacteria, which is generally the more desirable and why?

A

Lactic acid bacteria are generally the more desirable, as it produces milder flavour and aroma

61
Q

Does sourdough have a higher or lower rating on the glycemic index, than regular commercial white pan bread?

A

Lower rating.
This means that sourdough is more slowly broken down, glucose is given off more slowly over a period of time, and the digestion of sourdough doesn’t create a huge spike in the demand for insulin

62
Q

What is a barm, and the purpose of making one?

A

A barm is a source of yeast, previous obtained by skimming off the foam from beer in a brewery. The purpose of a barm is to create organic flavours through fermentation, and make the overall final dough fermentation shorter

63
Q

How can the flavour of a sour be changed?

A

Alter the hydration rate and/or temperature of storage

64
Q

What factors (4) might influence the length of time in the makeup of a sour?

A
  • Final product intended
  • Type of sour added
  • Amount of sour added
  • Purpose of intended use
65
Q

How does the formula of a crusty product compare to the formula of an enriched bread product?

A

Crusty bread is a lean dough with a short shelf life, made with flour water salt and yeast.
Enriched bread is made with the additions of sugar, shortening, and milk powder, which soften the crumb and extend shelf life. Enriched bread has a fine, even grain whereas Crusty is more open and has a more irregular grain.

66
Q

Why is the development of gluten necessary for the structure of crusty bread?

A

Crusty bread should be a bold loaf with good volume, able to stand being peeled onto the hearth, and sufficient gluten development is necessary for these purposes.

67
Q

Why is fermentation necessary for crusty bread?

A

Fermentation gives crusty bread good volume, great flavour, and an open crumb structure. During fermentation, gluten relaxes, and the bread can be machined or hand-shaped. Fermentation is necessary for yeast production, dough conditioning, and flavour development.

68
Q

How should a crusty bread product be baked?

A

Crusty bread should be baked with steam. Pre-steam, load, steam again for the first 3 minutes. Vent halfway through baking to prevent the crust from becoming leathery. Bake until well-baked, golden brown, and with a crisp crust

69
Q

What temperature should crusty bread be baked at?

A

430F or 220C

70
Q

How should a crusty bread product be packaged?

A

Crusty bread should be packaged in paper or ‘cry o vac’. If wrapped in plastic, moisture will cause the crust to soften.

71
Q

Other than being a different cereal grain, how does rye flour differ from wheat flour?

A

Rye flour contains 85% glutelin and gliadin proteins, rather than glutenin, which means it contains little to no gluten-forming proteins, and virtually no gas-retaining properties.

  • Higher diastatic potential
  • Lower pH
  • Higher sugar level
72
Q

Which rye flour has the mildest flavour of all rye flours?

A

Light Rye / White Rye

73
Q

What is Light Rye/White Rye flour?

A
  • Milled from the centre of the rye berry
  • Low protein content
  • Composed primarily of the endosperm
  • Contains the least amount of bran
  • The only rye flour which may be chemically treated with chlorine (just to whiten, not to mature).
  • Comparable to top patent wheat flour
74
Q

What is Medium Rye flour?

A
  • Comparable to straight run wheat flour
  • Greyish color
  • Majority of the bran removed
  • Fairly strong rye flavour
75
Q

What is Dark Rye flour?

A
  • Top patent flour removed
  • Strong flavour
  • Contains considerable bran
  • Bran gives dark, coarse texture and increases water absorption
  • Highest water absorption of all rye flours
76
Q

Which rye flour has the highest water absorption of all rye flours?

A

Dark Rye flour

77
Q

What is Pumpernickel?

A
  • Coarse Rye Meal
  • Milling the whole rye berry
  • Similar to cracked wheat
  • Available in a variety of gradations: coarse, medium, or fine
78
Q

What 2 factors determine the nature of a particular rye bread?

A
  1. % rye flour used

2. type and quality of specific rye flour

79
Q

Why are rye flours subject to rapid flavour deterioration?

A

They are largely untreated. Do not store longer than 60 days

80
Q

What percentage of rye flour may be contained in a typical rye bread?

A

15-65%

81
Q

What percentage of yeast is used in a rye bread (based on flour weight)?

A

1-1.5%

82
Q

What percentage of salt is used in a rye bread (based on flour weight)?

A

2.5-3%

83
Q

Why might shortening be added to rye breads (4)?

A
  • Aid in machinability, especially when slicing is necessary
  • Softer/Moister crumb
  • Softer crust
  • Extended shelf life
84
Q

Why are large amounts of sugar NOT essential to improve the flavour of a rye bread?

A

Rye is naturally sweet. Sugars are added to improve color and supplement yeast nutrition. Molasses, malt extracts, brown sugar, sucrose, dextrose, and caramel color are often added

85
Q

What are the benefits of adding milk powder to rye breads?

A
  • Aids in crust color

- Enriches flavour and aroma

86
Q

Why are sour milk or buttermilk often added to rye breads?

A
  • Accentuate flavour
  • Impart taste
  • The lactic acid present improves fermentation condition, and influences flavour development
87
Q

Why might Soy, Corn, or Potato flour be added to a rye bread?

A

To increase water absorption and improve machinability

88
Q

What is the most common spice used in rye bread production?

A

Caraway seeds, ground and/or whole

89
Q

What are the 2 acids responsible for the flavour of a rye sour?

A

Lactic and Acetic acids

90
Q

How is lactic acid produced in a sour milk?

A

Lactic acid is produced by the bacteria working on the lactose in the milk

91
Q

How is acetic acid produced in rye sours?

A

Acetic acid is produced by the proteolytic activity ongoing within fermentation.

92
Q

What temperatures (in general) do lactic and acetic acid-producing bacteria favour?

A

Lactic acid-producing bacteria favour warmer temperatures

Acetic acid-producing bacteria favour cooler temperatures

93
Q

What are the 3 ingredients of a rye sour?

A
  1. Water
  2. Rye flour
  3. Yeast
94
Q

What causes a rye sour to be termed as “ripe”?

A

The sour has been allowed to ferment to a point where sufficient flavour is developed

95
Q

What are 2 good methods of producing a rye dough?

A
  1. Straight dough method

2. Sponge and dough method

96
Q

When using sour ferments to flavour a rye bread, the sour should be treated as a _____.

A

Sponge

97
Q

What are the required dough temperatures for rye doughs?

A

25-27C (77-80F)

98
Q

What are the required dough temperatures for rye breads using sponges and sours?

A

23-26C (73-78F)

This aids in proper acid fermentation

99
Q

The higher the rye flour content in a rye dough…

A

… The slower the mixing speed and the shorter the mixing time.

100
Q

The more bran present in a rye dough…

A

… The slower the mixing speed and the shorter the mixing time.

101
Q

What happens to a rye dough that is overmixed?

A

Dough becomes sticky, hard-to handle, and yields loaves with poor volume.

102
Q

What are the appropriate proofing temperature, humidity levels, and proofing time for rye breads?

A

32-35C (90-95F)
80-85% RH (lower than usual)
30-60min (proofed until it holds an impression when lightly touched)

103
Q

What 3 functions does docking of rye doughs serve prior to baking?

A
  1. Good symmetry (aesthetics)
  2. Controlled “bursting” (appearance)
  3. Identification (telling one loaf apart from another)
104
Q

Why is steam recommended in the oven when baking rye breads?

A

Steam delays crust formation, improving appearance, and reducing splitting. It increases the formation of dextrins, which give a good golden shine to the finished loaf.

105
Q

What is the type of finish that can be applied to rye bread After baking?

A

Starch wash

106
Q

What is the function of rye sours?

A
  • Flavour
  • Character
  • Leavening
  • Supplies acid = lowers enzymatic activity (enzymes prefer a pH of 7, while a sour has a pH of 4.8)
  • Lowers diastatic activity = stable dough, undamaged starch because the enzymes bread down starch into sugars. This means the starch is able to hold water, and provide structure.
107
Q

What type of mix is most common when making artisan bread? Short mix, Improved mix, or Intensive mix?

A

Improved mix

108
Q

Why does adding a preferment to artisan dough lower the pH?

A

Because carbon dioxide, organic acids, and alcohol are produced as the preferment sits.

109
Q

What effect does a low pH have on a bread dough?

A

It increases the leavening properties and enzymatic activity.

110
Q

What enzymes are found in flour?

A

Protease and Amylase

111
Q

What enzymes are found in yeast?

A

Zymase and Maltase

112
Q

Why must yeast be increased when converting from a straight dough to a mechanical dough?

A

Due to the intense mixing, and the lack of bulk fermentation time, the yeast in mechanical doughs has a significant amount of lag time. Additional yeast is needed to compensate.

113
Q

Why is water increased when converting from a straight dough to a mechanical dough?

A

Since a mechanical dough is given no bulk fermentation time to allow the gluten to mellow and relax, additional water helps improve the softness and machinability of the dough.

114
Q

Why must water be added to the bowl first in the mechanical mixing method?

A

Because the movement of liquid on the bottom will enable the convection currents to mix the ingredients

115
Q

What is the reasoning behind the order of adding ingredients to the bowl in the mechanical method?

A

Yeast is added after the water so it can interact with the liquid.
Ascorbic Acid is added after the dry ingredients so it can work on the flour.
Fat is added last so it won’t interfere with the gluten development.

116
Q

What changes/processes are occurring in the brew during the first stage of the brew method?

A

Chemical and enzymic changes are occurring.

~Yeast is very active, breaking down sugar, therefore acids and alcohols are produced and the pH drops

117
Q

What is the function of water in a brew?

A
  1. Water is required for fermentation to occur
118
Q

What is the function of yeast in a brew?

A
  1. Yeast, feeds on sugar and produces CO2, acids, and alcohol
119
Q

What is the function of sugar in a brew?

A
  1. Sugar, provides food for yeast
120
Q

What is the function of salt in a brew?

A
  1. Salt, regulates fermentation and prevents curdling of the milk protein
121
Q

What is the function of milk powder in a brew?

A
  1. Milk Powder, has a buffering action, providing nutrients for the yeast and producing lactic and other acids
122
Q

What is the optimum pH for a brew?

A

4.8

123
Q

What is a sour?

A

A liquid or a stiff mixture of flour, water, and a ripe sour culture.

124
Q

What additional ingredients may be included in a sour formula?

A

Onions, caraway, whey from cottage cheese, buttermilk, milk powder, yogurt, or vinegar, ect.

125
Q

What type of flour is most often used to start a sour culture?

A

Organic Rye Flour

2nd AIT Exam Prep (9 decks)

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