Yeast Breads Unit Test Flashcards
Flour
This ingredient adds structure to yeast bread dough
Sugar
This ingredient is the food for the yeast in yeast breads
10 minutes
This is how long yeast bread should be kneaded by hand
Carbon dioxide
This gas is produced when dough is kneaded
Fortified
This is the process in which 10% of the daily value of a nutrient is added to a product
Endosperm
This is the only part of the grain in refined flour
Fat
This ingredient is what tenderizes yeast breads
Yeast
This ingredient is the leavening agent in yeast breads
Salt
This ingredient controls the action of the yeast in yeast breads
Liquid
This ingredient activates the yeast in yeast breads
Double
The dough should be this size when it is ready to be shaped
Scalding
This is the name of the process of bringing milk nearly to a boil
Gluten
This is the name of the protein found in flour
What temperature should the liquid be at when it makes contact with the yeast when making yeast breads?
The waters temperature must range from 105-115 degrees
What are two what’s that yeast breads are different from quick breads?
- It’s a longer process before you can bake and eat the food you are making
- One kind of dough has to rise and the other doesn’t
What are the three parts of a kernel
Bran
Endosperm
Germ
What are the 7 steps of making a yeast bread
Make the dough Knead the dough Let the dough rise for one hour Punch the dough down to let any air bubbles pop Shape the dough Let the dough rise again for one hour Bake the dough
Why do yeast bread recipes use the word “approximately” when listing how much flower to use
Because they don’t know the air quality, age of the yeast, and what type of flower is going to be used when making the food
