YEAST 2

Question 1

how is crumb developed

Answer 1

When bread sets and gases escape, the pores (cells) are
left behind forming the crumb

Question 2

what is produced during mixing, kneading, fermentation, proofing, and oven spring become many small bubbles trapped in the gluten network

Answer 2

gases

Question 3

what gives the best crumb

Answer 3

Even distribution of CO2 accomplished through mixing,
kneading, punching down, and shaping

Question 4

what does bran do to whole wheat breads

Answer 4

increases fiber content, but cuts the gluten strands
(↓volume)

Question 5

whats the tangy taste from sourdough bread from

Answer 5

because prepared from lactic acid-producing
bacteria (Lactobacillus sanfranciscensis)

Question 6

what do specialty breads differ in terms of

Answer 6

prep technique, ingredients

Question 7

what does stalling happen

Answer 7

as soon as bread leaves oven

Question 8

why does stalling occur

Answer 8

because of starch retrogradtion - Recrystallization of amylose and amylopectin

Question 9

is stalling reversible

Answer 9

when bread is warmed, but returns upon cooling

Question 10

how to reduce stalling?

Answer 10

by keeping bread away from air

Question 11

what happens to crust because of stalling

Answer 11

Crust toughens, crumb becomes less elastic