Deck 20: Yeast Breads

Question 1

Wheat flour is primarily used for yeast breads because of its

A) carbohydrate content.
B) gluten-forming ability.
C) lipid-altering ability.
D) protein content.
E) vitamin B and iron value. f. fiber content.

Answer 1

B

Question 2

In addition to yeast and flour, the basic, necessary ingredients in a yeast bread include all of the following except

A) fat and/or eggs.
B) some liquid.
C) salt.
D) sugar.

Answer 2

A

Question 3

Kneading is not required for a yeast bread if the _____ method is used.

A) straight dough
B) muffin
C) batter
D) sponge
E) rapid mix

Answer 3

C

Question 4

The most commonly used flour for a yeast bread is

A) buckwheat.
B) millet.
C) rye.
D) wheat.
E) corn.

Question 5

Specialty bread products on the market include "low-glycemic-index" breads, which are

A) low carbohydrate and/or low fiber.
B) low carbohydrate and/or high fiber.
C) high carbohydrate and/or low fiber.
D) high carbohydrate and/or high fiber.

Question 6

Breads are a good source of which nutrient(s)?

A) all carbohydrates
B) complex carbohydrates
C) lipids and their components
D) proteins
E) fat-soluble vitamins and iron

Question 7

Which of the following ingredients is added to protect commercially baked breads from mold growth?

A) calcium proprionate
B) polysorbates
C) sodium bicarbonate
D) all of the above answers are correct
E) none of the above answers is correct

Question 8

Normally the preparation of yeast bread takes approximately

A) 45 minutes to one hour.
B) one to two hours.
C) two and a half to three hours.
D) three to five hours.

Question 9

The four best-known methods for mixing yeast breads include all of the following except

A) straight dough.
B) muffin.
C) batter.
D) sponge.
E) rapid mix.

Question 10

The purpose of kneading is to

A) activate the lipid agents in the dough.
B) alter the carbohydrate ratio of the starchy components.
C) alter the protein-to-carbohydrate ratio to increase the volume.
D) develop the gluten to its maximum potential.
E) aid in the development of gelatinized starch.

Question 11

The sponge method

A) is often used for preparing hot dog and hamburger buns.
B) is often used with ready-to-use bread-making mixtures.
C) involves combining yeast with water and some flour and allowing it to ferment in a warm place until foamy.
D) requires mixing the dry ingredients and wet ingredients together just until moistened so that there is not a lot of gluten formation.

Question 12

Which mixing method is used primarily with bread-making machines?

A) straight dough
B) muffin
C) batter
D) sponge
E) rapid mix

Question 13

The _____ method consists of placing all the ingredients into a bowl, mixing them into a dough, kneading the dough, and then allowing it to rise before it is shaped into a loaf or other form.

A) straight dough
B) muffin
C) batter
D) sponge
E) rapid mix

Question 14

When preparing yeast bread dough,

A) prior to mixing, all ingredients should be either cold or at room temperature, depending on the specific method, in order to obtain the desired dough consistency.
B) the dough temperature determines whether the dough is too soft, too firm, or just right.
C) it is important for the dough to reach the desired degree of cohesion because this influences the dough handling characteristics and the final quality of the baked item.
D) none of the above answers is correct

Question 15

Saccharomyces cerevisiae

A) is often found in both quick and yeast breads.
B) multiplies rapidly at extreme temperatures.
C) requires both sugar and moisture to multiply.
D) is a single-celled mold that sometimes spoils food and causes illness.

Question 16

Which of the following statements about bread ingredients is false?

A) Yeast grows well in warm liquid with a small amount of sugar added.
B) All-purpose and bread flours can be used interchangeably in yeast bread recipes.
C) Oats are commonly added to whole-grain breads for their texture and nutty taste.
D) Fat in bread dough enhances moisture loss and reduces the bread's shelf life.

Question 17

Which of the following statements about kneading dough if false?

A) Kneading in too much flour should be avoided because it will slow fermentation time, leaving the final product dry and streaked or heavy.
B) Overkneaded dough will "snap back" when being rolled out due to a heavy gluten network that "tightens" the dough.
C) Cold dough will "snap back"; however, this problem reverses itself when the dough is allowed to warm up.
D) It is very easy to overwork a dough by hand.

Question 18

During bread dough fermentation

A) the shaped dough is placed in a dry, cool, undisturbed place for rising.
B) the ideal temperature for the dough is approximately 65 degrees F.
C) carbon dioxide is produced while enzyme and pH changes take effect.
D) none of the above answers is correct

Question 19

Bread leavened with carbon dioxide produced by baker's yeast is called

A) flat bread.
B) rapid-mix bread.
C) slack bread.
D) yeast bread.
E) quick bread.

Question 20

Which mixing method employs the simplest of all mixing techniques and is a good method for the rapid production of yeast bread products used in food-service operations?

A) straight dough
B) muffin
C) batter
D) sponge
E) rapid mix

Question 21

Protein coagulates and starch granules start to swell and gelatinize at about

A) 120 degrees F.
B) 125 degrees F.
C) 130 degrees F.
D) 140 degrees F.

Question 22

Sourdough bread has a unique taste and chewy texture because

A) it is made from a sponge containing Lactobacillus plantarum bacteria.
B) it has a pH of 4.0 to 4.8.
C) the lower pH inhibits the amylase enzymes from breaking down starch into maltose.
D) all of the above answers are correct
E) none of the answers is correct

Question 23

In yeast bread production,

A) fermenting yeasts contribute to the unique flavor of baked products through the formation of both volatile and nonvolatile products.
B) nonvolatile amino acids and saccharides generate flavors through the Maillard reaction.
C) organic acids and carbonyl compounds contribute to crust flavor.
D) a high level of acetic acid is thought to provide the unique flavor of French bread.
E) all of the above answers are correc f. none of the above answers is correct

Question 24

The amount of time that it takes dough to rise will depend on the

A) type and concentration of yeast.
B) amount of available sugars.
C) temperature of its environment.
D) salt concentration.
E) mixing method. f. all of the above answers are correct

Question 25

When yeast breads are prepared at higher altitudes where there is less atmospheric pressure,

A) more leavening agent will be needed.
B) less liquid is needed.
C) baking temperatures should be slightly decreased by about 10 to 15 degrees F.
D) all of the above answers are correct
E) none of the above answers is correct

Question 26

"Rope" contamination is more apt to occur during

A) spring months.
B) summer months.
C) fall months.
D) winter months.

Question 27

Punching down a bread dough produces a more

A) evenly colored top crust on the loaf.
B) fine-grained loaf.
C) symmetrical loaf.
D) yeasty loaf.
E) coarse-grain loaf similar to the European loaves.

Question 28

The over-development of gluten often results in a baked product that is

A) coarse in texture.
B) fine-grained in texture.
C) irregular in texture.
D) regular in texture.

Question 29

The purpose of second proofing a loaf of bread is to

A) create a dough that is adequately aerated.
B) alter the shape of the loaf with rising.
C) increase the crumb texture.
D) always at least double the volume.

Question 30

Which statement is true regarding enzymes in yeast dough?

A) Alpha-amylase starts to degrade damaged starch granules to sugars.
B) Beta-amylase converts dextrins to maltose.
C) Proteases are added to improve how the dough handles.
D) Maltogenic alpha-amylase is used because of its anti-staling effect in the final baked product.
E) all of the above answers are correct f. none of the above answers is correct

Question 31

When preparing a loaf of bread dough,

A) sesame, caraway, or poppy seeds are adhered to the top of the loaf with a thin layer of egg yolk.
B) scoring the loaf before baking allows the bread to rise evenly without tearing the crust.
C) milk brushed on the surface of the loaf after baking contributes to a golden brown color, due to the caramelization of the milk.
D) brushing the loaf with water or introducing steam into the oven will give the loaf a softer crust.

Question 32

The process that causes yeast dough to rise is called

A) activation.
B) fermentation.
C) oven spring.
D) shaping.
E) punch-down.

Question 33

Raised doughnuts are made with _____ and leavened with _____.

A) pastry flour, both biological and chemical leavening agents
B) cake flour, both biological and chemical leavening agents
C) bread flour, a biological agent
D) high-gluten flour, a biological agent

Question 34

Adding malt to breads

A) makes them sweeter, stickier, and heavier than other breads.
B) decreases bread loaf quality.
C) strengthens gluten structure.
D) eliminates the need for a biological leavening agent.

Question 35

Overfermentation

A) may be desirable depending on which mixing method is used.
B) stretches the gluten, resulting in a strong gluten formation.
C) creates a fine grain and sweet smell from the excess acid production.
D) affects color and flavor because of its inhibition of the Maillard reaction.

Question 36

The yeasts that ferment bread dough become activated at _____, slow down below _____, and die at temperatures at or above _____.

A) 55 to 85 degrees F, 40 degrees F, 130 degrees F
B) 60 to 90 degrees F, 45 degrees F, 135 degrees F
C) 68 to 100 degrees F, 50 degrees F, 140 degrees F
D) 80 to 120 degrees F, 60 degrees F, 145 degrees F

Question 37

Cake doughnuts are made with _____ and leavened with _____.

A) pastry flour, baking soda
B) cake flour, baking powder
C) all-purpose flour, yeast
D) bread flour, yeast

Question 38

During baking, sometimes dough spills over the sides of the bread pan.This may occur because

A) the initial temperature was not hot enough.
B) the protein did not congeal properly.
C) the yeast continued to ferment during baking.
D) the dough was overfermented prior to baking.
E) all of the above answers are correct f. none of the above answers is correct

Question 39

Which statement regarding baking pan selection for yeast breads is true?

A) Oven temperatures should be reduced by 25 degrees F when working with quarry or clay baking stones.
B) Longer baking times and sticking may occur with dark, heavy-weight steel pans.
C) Shiny aluminum provides even heating, but does not promote desired development of the loaf's color and crust.
D) Insulated pans tend to brown bread more quickly, especially around the edges.

Question 40

Why does dough have to be punched down after fermentation?

A) to even out temperatures
B) to redistribute sugars, yeast, and gluten
C) to break large air bubbles into smaller cells
D) to allow excess carbon dioxide gas to escape
E) all of the above answers are correct

Question 41

The microwave oven is recommended for preparation of a loaf of bread.

Question 42

Over-fermentation causes a coarse grain and an alcoholic flavor to the bread.

Question 43

Matching
Definition choices:
a.a method in which all ingredients are placed in a bowl at one time, mixed, and kneaded
b.the method that allows for the fermentation of the yeast, water, and one third of the flour
c.the combining and beating of the ingredients to develop the gluten
d.the method used primarily for bread machines
e.increasing the volume of dough through fermentation
rapid mix

Question 44

At higher altitudes yeast breads rise more slowly.

Question 45

The bottom of a loaf of bread will sound hollow when tapped if it is done.

Question 46

Matching
Definition choices:
a.a method in which all ingredients are placed in a bowl at one time, mixed, and kneaded
b.the method that allows for the fermentation of the yeast, water, and one third of the flour
c.the combining and beating of the ingredients to develop the gluten
d.the method used primarily for bread machines
e.increasing the volume of dough through fermentation
sponge method

Question 47

The crumb of a baked product is the regularity of the cells in a loaf of bread.

Question 48

Matching
Definition choices:
a.a method in which all ingredients are placed in a bowl at one time, mixed, and kneaded
b.the method that allows for the fermentation of the yeast, water, and one third of the flour
c.the combining and beating of the ingredients to develop the gluten
d.the method used primarily for bread machines
e.increasing the volume of dough through fermentation
proofing

Question 49

Matching
Definition choices:
a.a method in which all ingredients are placed in a bowl at one time, mixed, and kneaded
b.the method that allows for the fermentation of the yeast, water, and one third of the flour
c.the combining and beating of the ingredients to develop the gluten
d.the method used primarily for bread machines
e.increasing the volume of dough through fermentation
straight dough method

Question 50

Matching
Definition choices:
a.a method in which all ingredients are placed in a bowl at one time, mixed, and kneaded
b.the method that allows for the fermentation of the yeast, water, and one third of the flour
c.the combining and beating of the ingredients to develop the gluten
d.the method used primarily for bread machines
e.increasing the volume of dough through fermentation
batter method

Question 51

The optimum fermentation temperature range for yeast breads is 68-100° F.

Question 52

The technique of brushing loaves of bread with butter will give a crispier crust to a loaf of bread.

Question 53

Refrigeration speeds the staling of bread.

Question 54

Whole-wheat bread has a lower fiber content than white bread.

Question 55

The quick expansion of dough during the first ten minutes of baking, caused by expanding gases, is called oven spring.