Deck 6: Understanding Yeast Doughs

Question 1

A lean dough is one that is low in ____________ and ____________.

Answer 1

fat, sugar

Question 2

A laminated or rolled-in dough consists of alternating layers of _____________ and ______________.

Answer 2

dough, fat

Question 3

Two examples of yeast-leavened rolled-in (laminated) dough products are
______________ and ______________.

Answer 3

croissants, Danish

Question 4

The three main purposes of mixing yeast doughs are ______________, ________________, and ________________.

Question 5

The mixing method in which all ingredients are mixed together at once is called the ______________.

Question 6

Yeast acts on sugar in a dough and produces a gas called ______________. This process is called ______________.

Question 7

After bread is made up and panned, it is placed in a warm, moist place and allowed to rise or expand. This process is called _________________.

Question 8

If you want to make baked loaves of bread that weigh 14 ounces, you should scale the dough at _________ ounces.

Question 9

Weighing ingredients for a dough is called _____________.

Question 10

The rapid rising of yeast products in the oven due to the production and expansion of gases in the dough is called _______________.

Question 11

Breads baked directly on the bottom of the oven are called _______________.

Question 12

The three phases of development of a yeast dough during mixing are called the _______________ stage, the ______________ stage, and the ________________ stage.

Question 13

If you want to use a dough divider to make pieces of dough weighing 1 oz each, you should scale your press at _______________ oz.

Question 14

Yeast fermentation takes place during which stages of yeast dough production?
_________________________________________________________________
_________________________________________________________________

Question 15

The ideal temperature for fermenting most bread doughs is about 95°F (35°C).

Question 16

French bread, hard rolls, white sandwich bread, whole wheat bread, and pizza dough are all examples of lean dough products.

Question 17

High-extraction flours are generally darker in color than regular patent flours.

Question 18

When the straight dough method is modified for rich doughs, the first step in mixing is to combine the yeast with part of the flour, water, and sugar.

Question 19

Gluten development continues during fermentation.

Question 20

Doughs with weak gluten, such as rye dough and rich dough, should be given extra fermentation time to help strengthen the gluten.

Question 21

Rich sweet doughs must be mixed longer than lean doughs because their high fat content weakens the gluten.

Question 22

An overfermented dough is called an old dough.

Question 23

The high heat of a baker's oven kills the yeast as soon as the dough is placed in the oven.

Question 24

Doughs that are used to make products requiring a long makeup time should be given extra fermentation time.

Question 25

Forcing the gases out of a fermented dough is called folding.

Question 26

Large loaves require a higher baking temperature than small ones, so that the heat penetrates to the center quickly.

Question 27

One way of checking the doneness of breads in the oven is to look at the crust color.

Question 28

Hard-crusted breads such as French bread are usually baked with steam in the oven during the first part of the baking period.

Question 29

Bread that is not to be served the same day it is baked should be wrapped while it is still warm to preserve its freshness.

Question 30

The best way to scale dough for loaves is to cut the dough into small pieces and then pile the pieces on the scale until you have the correct weight.

Question 31

Rich doughs are generally baked at a lower temperature than lean doughs.

Question 32

If a baker divides and preshapes a dough too slowly, it may become overfermented.

Question 33

The most appropriate wash for French bread is plain water.

Question 34

It is especially important to score small rolls so that they bake without bursting the crust.

Question 35

Bakers often use large fans to cool racks of freshly baked bread more efficiently.