Yeast Bread

Question 1

What are yeast breads leavened with?

Answer 1

yeast

Question 2

What are characteristics of good quality yeast bread?

Answer 2

fine texture (smooth), thin cell walls, uniform grain, elastic crumb, light, large volume in relation to weight

Question 3

What are the ingredients in the yeast bread?

Answer 3

yeast, flour, liquid, salt, fat and sugar, dough conditioners and other ingredients

Question 4

what are yeast?

Answer 4

single-celled fungi

Question 5

What kills yeast?

Answer 5

excessively hot temperatures

Question 6

What are the different kinds or sources of yeast?

Answer 6

instant quick-rising active dry yeast, active dry yeast, bread machine yeast, compressed or fresh cake yeast, starters or sponge

Question 7

What does the amount of flour depend on in yeast bread?

Answer 7

humidity levels and to handle dough during kneading to minimize the amount of flour added

Question 8

What type of dough does wheat flour produce?

Answer 8

viscoelastic dough

Question 9

What is gluten produced from?

Answer 9

proteins in flour, gluterin and gliadin

Question 10

What are the different types of flour in yeast bread?

Answer 10

bread flour (preferable), whole wheat flour, and rye flour

Question 11

What are the liquids in the yeast bread?

Answer 11

water, milk, and eggs

Question 12

T/F: sugar is not an essential ingredient in yeast breads

Answer 12

true

Question 13

What are the functions of sugar in yeast bread?

Answer 13

increases rate of temperature, too much causes yeast to grow slower, adds sweetness, promotes browning

Question 14

T/F: fat is not an essential ingredient in yeast bread

Answer 14

true

Question 15

What are the functions of fat?

Answer 15

facilitates dough handling, increases keeping quality of bread, improves loaf volume and texture, and increases tenderness

Question 16

What contributes to a lot of the salt in the US diet?

Answer 16

bread

Question 17

What are the functions of salt in yeast bread?

Answer 17

adds flavor, slows yeast fermentation, firms gluten structure

Question 18

What is the purpose of dough conditioners?

Answer 18

finer texture, better volume, and softer crumb

Question 19

What are examples of dough conditioners?

Answer 19

ascorbic acid, calcium iodate, azodicarbonamide, calcium peroxide

Question 20

What is the purpose of emulsifiers?

Answer 20

produces flexible dough, produce finer and softer crumb

Question 21

What are examples of emulsifier

Answer 21

lecithin, mono- and diglycerides

Question 22

What does enzymes do for yeast bread?

Answer 22

slow staling, enhance bread crust color, and softer crumb

Question 23

What are examples of enzymes?

Answer 23

amylase and proteases

Question 24

What is critical to good yeast bread?

Answer 24

mixing and kneading

Question 25

What are the different methods of mixing?

Answer 25

straight dough, sponge method, batter method, automatic bread machines

Question 26

What is the straight dough method?

Answer 26

start the yeast, mix and knead, rise

Question 27

what is the sponge method?

Answer 27

mix a very wet initial dough which ferments for longer. then mix in the rest

Question 28

What is the batter method?

Answer 28

quickest; straight dough without the kneading

Question 29

What is automatic bread machines method?

Answer 29

put it in, press go

Question 30

What is kneading essential for?

Answer 30

development of strong elastic gluten strands

Question 31

What are the methods of kneading?

Answer 31

by hand or by machine

Question 32

What happens if you use too much flour during kneading?

Answer 32

dry, stiff dough

Question 33

What is fermentation?

Answer 33

time between start of mixing and molding or shaping of dough

Question 34

What is the fermentation reaction?

Answer 34

glucose + yeast –> ethanol + CO2

Question 35

What are favorable conditions of fermentation?

Answer 35

moist, warm environment

Question 36

What happens if allowed to ferment too long?

Answer 36

low oven spring, flat or sunken top, coarse grain and thick cell walls, unpleasant sour odor, crust may brown poorly

Question 37

What happens if there is inadequate fermentation?

Answer 37

thick cell walls, heavy and small volume, less tender

Question 38

What is the fermentation phase called?

Answer 38

“proofing”

Question 39

When are decorative finishes applied?

Answer 39

after shaping but before proofing

Question 40

What are examples of glazes or washes?

Answer 40

whole egg and water (shiny crust), whole egg and milk (shiny soft crust), milk or cream (soft crust), and water (crisp crust)

Question 41

What are the changes that occur after baking?

Answer 41

firmness of crumb, less moisture, loss of flavor, crumbly texture, and development of leathery crust

Question 42

when does staling of bread occur more quickly?

Answer 42

if refrigerated, store at room temp or freeze. warming can reverse effects of staling

Question 43

What is the staling of bread caused by?

Answer 43

retrogradation of amylopectin

Question 44

What are causes of bread spoilage?

Answer 44

commonly by mold and rope

Question 45

What retards mold growth?

Answer 45

refrigeration

Question 46

What is mold?

Answer 46

contamination after baking

Question 47

What is rope?

Answer 47

bacterial contamination

Question 48

What does rope originate in?

Answer 48

flour