Yeast Breads Test Review

Question 1

The 10 production stages

Answer 1

1- Scaling ingredients
2- Mixing and kneading dough
3- Fermentation
4- Punching down
5- Portioning
6- Rounding dough
7- Shaping dough
8- Proofing
9- Baking off
10- Cooling and storing

Question 2

Rounding

Answer 2

Dough rounded into small ball to stretch the outside layer of gluten
Traps gases, creates a smooth coating and makes the dough easier to shape
If not done, dough will rise unevenly and will have a rough, lumpy surface

Question 3

Proofing

Answer 3

Final rise of dough
Double in size
Underproofing = poor volume and texture
Overproofing = Sour flavor, poor volume, paler color

Question 4

Examples of Rolled-in doughs

Answer 4

Croissants, danishes, puff pastries that include yeast

Question 5

Sides of loaf cracked

Answer 5

Problem: bread expanded after crust formed in the oven
Solution: Score top of the loaf before baking

Question 6

Rolled in shapes

Answer 6

Knot
Double knot
Figure 8
Braid
Clover leaf

Question 7

Yeast + Carbohydrates =

Answer 7

= Alcohol and CO2

Question 8

Rolled-In doughs

Answer 8

Aka “laminated doughs”
Leavened by air, steam, and chemical leaveners from the fat

Question 9

Why are Rolled-in doughs different from regular yeast doughs

Answer 9

fat is incorporated through folding and rolling

Question 10

Yeast

Answer 10

A living orgsnisms (one-celled fungus)
Feeds oncarbohydrates present in starches and sugars in bread dough

Question 11

(Wash) Water

Answer 11

Hard Crust

Question 12

(Wash) Milk/ cream

Answer 12

Color w/ soft crust

Question 13

What does overkneading cause?

Answer 13

A tough, dense bread

Question 14

Lean Doughs

Answer 14

Contain little to no sugar or fat
Ex- French Bread

Question 15

Rich Doughs

Answer 15

Contain significantly more sugar and fat than lean doughs and have a longer shelf life
Ex- Brioche and Challah

Question 16

Fermentation

Answer 16

-1st/ Initial rise
-Yeast converts sugar to alcohol and CO2 and CO2 gas is trapped in yeast
-Continues until dough reaches temperature high enough to kill yeast (138 F)

Question 17

Slashing//Scoring

Answer 17

Cutting the tops of breads before baking

Question 18

Docking

Answer 18

Pricking product with small holes to prevent formation of air bubble and inhibit rise

Question 19

Steam Injection

Answer 19

During the first half of the baking process, oven is filled with steam, during the last half, the ovens vent the steam out
Done to ensure a crisp crust

Question 20

What is the end product when preforming steam injections?

Answer 20

the crusts should brown and firm up

Question 21

How are yeast breads stored?

Answer 21

Should be stored at room temperature of frozen

Question 22

Why can’t yeast breads be refrigerated

Answer 22

Refrigeration promotes staling

Question 23

Straight Dough Method

Answer 23

All ingredients are simply combined and dough is kneaded until smooth and elastic