Deck 1: The Bread-Making Process From Mixing Through Baking

Question 1

To be successful, the baker must be able to think like a yeast cell and sense things like a

A) scientist.
B) technician.
C) flour molecule.
D) lactobacilli.

Answer 1

D

Question 2

Mixing the dough so that the gluten is adequately developed enables the dough to

A) stretch well and to hold trapped carbon dioxide gases.
B) rip easily.
C) deflate quickly when punched down.
D) develop a dense bread.

Answer 2

A

Question 3

The production of organic acids during fermentation

A) does not contribute significantly to bread flavor.
B) weakens the dough structure.
C) improves the keeping quality of the bread.
D) is a minor factor in dough development.

Answer 3

C

Question 4

It is important to flour the surfaces of the tools and scale used to divide the dough because otherwise

A) the surface of the dough may rip and your speed will suffer.
B) you will incorporate raw flour into the dough.
C) you will deflate the dough.
D) making pieces of equal size is more difficult.

Question 5

During the final rise, bread should be allowed to rise

A) 40 to 50 percent.
B) 100 percent.
C) 85 to 90 percent.
D) 75 percent.

Question 6

The first visible change as bread bakes is known as

A) the Maillard reaction.
B) crust development.
C) bulk fermentation.
D) oven spring.

Question 7

The first step in proper mixing involves the attaching the dough hook to the mixer.

Question 8

During mixing, we are concerned above all with the consistency of the dough, not its strength.

Question 9

The wetter the dough, the less quickly carotenoids are oxidized, which means wet doughs can be mixed longer without losing the aroma and flavor associated with carotenoids.

Question 10

The optimum dough temperature for wheat-based breads is between 80° and 90°F.

Question 11

The tightness to which a loaf is preshaped determines the duration of the bench rest.

Question 12

Factors that affect moisture loss in doughs during baking include oven type, shaping techniques, scoring techniques, refrigeration of the baked loaf, and type of mixer.

Question 13

When scaling, we are also calculating the __________, and accuracy will prevent __________, or__________.

Question 14

The simplest description of mixing is that it brings about a __________, so they are evenly dispersed throughout the dough.

Question 15

When __________ are added in the form of butter, oil, eggs, and so on, the lipids coat the gluten strands and __________their development.

Question 16

An alternative to folding dough on the work bench is known as __________.

Question 17

Doughs are __________ in order to give the randomly shaped pieces more consistent shapes and make __________easier and more effective.

Question 18

Scoring the bread creates a weak section on the surface of the loaf in order to encourage a __________ of the bread.

Question 19

Matching
-_____folding

A) the first stage of fermentation; begins the moment the mixer is turned off
B) the phase of fermentation that occurs after dough is divided and preshaped
C) pressing the dough enough to expel the major portion of the gases
D) dough's ability to be stretched
E) slow-speed mixing of the final dough flour and water, except for salt, yeast, and pre-ferments; once the flour and water are incorporated, the mixer is turned off, and the dough is covered and left to rest for twenty minutes to an hour
F) final phase of fermentation that takes place once the dough is loaded into the ovens
G) helps develop dough structure and the elastic quality of the dough
H) provides dough with its extensible characteristic

Question 20

Matching
-_____autolyse

A) the first stage of fermentation; begins the moment the mixer is turned off
B) the phase of fermentation that occurs after dough is divided and preshaped
C) pressing the dough enough to expel the major portion of the gases
D) dough's ability to be stretched
E) slow-speed mixing of the final dough flour and water, except for salt, yeast, and pre-ferments; once the flour and water are incorporated, the mixer is turned off, and the dough is covered and left to rest for twenty minutes to an hour
F) final phase of fermentation that takes place once the dough is loaded into the ovens
G) helps develop dough structure and the elastic quality of the dough
H) provides dough with its extensible characteristic

Question 21

Matching
-_____bulk (primary) fermentation

A) the first stage of fermentation; begins the moment the mixer is turned off
B) the phase of fermentation that occurs after dough is divided and preshaped
C) pressing the dough enough to expel the major portion of the gases
D) dough's ability to be stretched
E) slow-speed mixing of the final dough flour and water, except for salt, yeast, and pre-ferments; once the flour and water are incorporated, the mixer is turned off, and the dough is covered and left to rest for twenty minutes to an hour
F) final phase of fermentation that takes place once the dough is loaded into the ovens
G) helps develop dough structure and the elastic quality of the dough
H) provides dough with its extensible characteristic

Question 22

Matching
-_____gliadin

A) the first stage of fermentation; begins the moment the mixer is turned off
B) the phase of fermentation that occurs after dough is divided and preshaped
C) pressing the dough enough to expel the major portion of the gases
D) dough's ability to be stretched
E) slow-speed mixing of the final dough flour and water, except for salt, yeast, and pre-ferments; once the flour and water are incorporated, the mixer is turned off, and the dough is covered and left to rest for twenty minutes to an hour
F) final phase of fermentation that takes place once the dough is loaded into the ovens
G) helps develop dough structure and the elastic quality of the dough
H) provides dough with its extensible characteristic

Question 23

Matching
-_____oven spring

A) the first stage of fermentation; begins the moment the mixer is turned off
B) the phase of fermentation that occurs after dough is divided and preshaped
C) pressing the dough enough to expel the major portion of the gases
D) dough's ability to be stretched
E) slow-speed mixing of the final dough flour and water, except for salt, yeast, and pre-ferments; once the flour and water are incorporated, the mixer is turned off, and the dough is covered and left to rest for twenty minutes to an hour
F) final phase of fermentation that takes place once the dough is loaded into the ovens
G) helps develop dough structure and the elastic quality of the dough
H) provides dough with its extensible characteristic

Question 24

Matching
-_____extensiblity

A) the first stage of fermentation; begins the moment the mixer is turned off
B) the phase of fermentation that occurs after dough is divided and preshaped
C) pressing the dough enough to expel the major portion of the gases
D) dough's ability to be stretched
E) slow-speed mixing of the final dough flour and water, except for salt, yeast, and pre-ferments; once the flour and water are incorporated, the mixer is turned off, and the dough is covered and left to rest for twenty minutes to an hour
F) final phase of fermentation that takes place once the dough is loaded into the ovens
G) helps develop dough structure and the elastic quality of the dough
H) provides dough with its extensible characteristic

Question 25

Matching
-_____bench rest

A) the first stage of fermentation; begins the moment the mixer is turned off
B) the phase of fermentation that occurs after dough is divided and preshaped
C) pressing the dough enough to expel the major portion of the gases
D) dough's ability to be stretched
E) slow-speed mixing of the final dough flour and water, except for salt, yeast, and pre-ferments; once the flour and water are incorporated, the mixer is turned off, and the dough is covered and left to rest for twenty minutes to an hour
F) final phase of fermentation that takes place once the dough is loaded into the ovens
G) helps develop dough structure and the elastic quality of the dough
H) provides dough with its extensible characteristic

Question 26

Matching
-_____glutenin

A) the first stage of fermentation; begins the moment the mixer is turned off
B) the phase of fermentation that occurs after dough is divided and preshaped
C) pressing the dough enough to expel the major portion of the gases
D) dough's ability to be stretched
E) slow-speed mixing of the final dough flour and water, except for salt, yeast, and pre-ferments; once the flour and water are incorporated, the mixer is turned off, and the dough is covered and left to rest for twenty minutes to an hour
F) final phase of fermentation that takes place once the dough is loaded into the ovens
G) helps develop dough structure and the elastic quality of the dough
H) provides dough with its extensible characteristic

Question 27

What are the benefits of steam during bread-baking and how is steam effectively applied to breads?

Question 28

What are the best ways to delay staling in baked breads?