Yeast

Question 1

Lean dough

Answer 1

One that is low in fat and sugar.
* Hard-crusted breads and rolls, including French and Italian breads, kaiser rolls and other hard rolls, and pizza. These are the leanest of all bread products.
* Other white breads and dinner rolls. These have a higher fat and sugar content and, sometimes, also contain eggs and milk solids. Because they are slightly richer, they generally have soft crusts.
* Whole-grain breads. Whole wheat and rye breads are the most common. Many varieties of rye bread are produced with light or dark flours or with pumpernickel flour and various flavorings, especially molasses and caraway seeds.

Question 2

Rich dough

Answer 2

There is no exact dividing line between rich and lean doughs but, in general, rich doughs contain higher proportions of fat, sugar, and, sometimes, eggs:

Question 3

Rolled-in or Laminated Dough

Answer 3

Dough into which a fat was incorporated in many layers by means of a rolling and folding procedure.

Question 4

Fermentation

Answer 4

The process by which yeast acts on carbohydrates and changes them into carbon dioxide gas and alcohol

Question 5

How is the leavening action in yeast products produced?

Answer 5

Through fermentation. When the yeast acts on the carbohydrates it changes them in gas and alcohol. The release of the gas produces the leavening action.

Question 6

When does the alcohol evaporate in yeast products?

Answer 6

During and immediately after baking.

Question 7

What does yeast contribute to baked goods?

Answer 7

Flavour as well as leavening action.

Question 8

Procedure for fermenting yeast doughs

Answer 8

1. Place the dough in a lightly oiled container and oil the surface to prevent a crust from forming.
2. Cover the container lightly and let the dough rise at a temperature of about 27°C (80°F).
3. Fermentation is complete when the dough has doubled in volume. If fermentation is complete, a dent will remain after your hand is pressed into the top of the dough.

Question 9

What is yeast?

Answer 9

Yeast is a biological, microscopic plant.

Question 10

Fresh yeast

Answer 10

Form of yeast that is moist and perishable; also called compressed yeast

Question 11

Osmotolerant yeast

Answer 11

A special type of instant yeast that is often used in doughs with high sugar content, as this yeast performs better in sweet doughs.

Question 12

Active Dry Yeast

Answer 12

A dry, granular form of yeast that must be rehydrated in 4 times its weight of warm water before use.

Question 13

Instant Dry Yeast

Answer 13

A dry, granular form of yeast that does not have to be dissolved in water before use, as it absorbs water more quickly than regular dry yeast.

Question 14

What are the three main purposes of mixing dough?

Answer 14

1. To combine all ingredients into a uniform, smooth dough.
2. To distribute the yeast evenly throughout the dough.
3. To develop gluten

Question 15

Straight dough method

Answer 15

Bread-mixing method involving mixing all ingredients, including presoaked yeast, in one step.

Question 16

Modified straight dough method.

Answer 16

Mixing method used for rich sweet doughs to ensure even distribution of fat and sugar in the dough.

Question 17

Sponge method of mixing

Answer 17

(1) Bread-mixing method involving fermenting part of the flour and water before adding the remaining ingredients. (2) Cake-mixing method involving folding flour and other ingredients into an egg foam.

Question 18

12 Steps in Yeast Dough Production

Answer 18

1. Scaling ingredients
2. Mixing
3. Bulk fermentation
4. Folding or punching
5. Dividing (scaling or portioning of dough)
6. Preshaping or rounding
7. Benching
8. Makeup and panning
9. Proofing
10. Baking
11. Cooling
12. Storing

Question 19

1 pint of water equals (weight)

Answer 19

1 lb

Question 20

Why are rich doughs generally undermixed?

Answer 20

Rich doughs are generally undermixed slightly because greater tenderness is desired for these products.

Question 21

What happens to gluten during fermentation

Answer 21

Gluten becomes smoother and more elastic during fermentation. An underfermented dough does not develop proper volume, and the texture will be coarse. A dough that ferments too long or at too high a temperature becomes sticky, hard to work, and slightly sour.

Question 22

Young dough

Answer 22

An underfermented dough

Question 23

Old dough

Answer 23

An overfermented dough

Question 24

“Taken to the bench young.”

Answer 24

Doughs with weak gluten, such as rye doughs and rich doughs, are usually underfermented

Question 25

Punching

Answer 25

A method of deflating dough by pulling up the dough on all sides, folding over the center, pressing down, and turning the dough upside down in the bowl. Also called folding.

Question 26

Yeast temp - 1°C (34°F)

Answer 26

Inactive. Storage temp.

Question 27

Yeast temp - 15° - 20°C (60° -70°F)

Answer 27

slow action

Question 28

Yeast temp: 20° to 32°C (70° - 90°F)

Answer 28

best growth, proofing temp for bread doughs

Question 29

Yeast temp: Above 38°C (100°F)

Answer 29

Reaction slows

Question 30

Yeast temp: 60°C (140°F)

Answer 30

Yeast is killed

Question 31

Yeast conversion: Regular Instant Yeast to Osmotolerant Instant Yeast

Answer 31

Increas the quantity of yeast by 30%

Question 32

Yeast conversion: Instant Dry Yeast to Fresh Yeast

Answer 32

Multiply the quantity by 3

Question 33

Instant Dry Yeast to Active Dry Yeast

Answer 33

Multiply the quantity by 1.4

Question 34

Correct working temp of fresh yeast for a one-hour fermentation

Answer 34

about 27°C