Question 1

Milk brushed on the surface of the loaf before or during baking will give the crust a golden brown color due to the caramelization of the milk.

Accepted Answer

Milk contains sugars and proteins that, when exposed to the heat of baking, undergo the Maillard reaction and caramelization, contributing to a golden brown crust on the loaf.

Question 2

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

Accepted Answer

Tapping the bottom of a loaf of bread and hearing a hollow sound is a traditional method used to check if the bread is fully baked. This indicates that the moisture has been adequately baked out of the dough.

Question 3

Explain the role of the following ingredients in yeast bread preparation: flour, leavening, sugars (or other sweeteners), fat, and liquid.

Accepted Answer

The answer of Explain the role of the following ingredients...

Question 4

Match between columns
                        Premises: sponge method
proofing
rapid mix
straight dough method
batter method

Accepted Answer

The Answer of the method used primarily for bread machines is...

Question 5

As yeast ferments, the dough will double in size as carbon dioxide gas is produced by the yeast and as enzyme and pH changes take effect.

Accepted Answer

Yeast fermentation produces carbon dioxide gas, which gets trapped in the dough's gluten network, causing it to rise. Additionally, enzymes activated during fermentation and changes in pH contribute to the dough's development and flavor.

Question 6

How are bagels made? What kind of flour might one use instead of all-purpose? Why are bagels boiled before baking?

Accepted Answer

The answer of How are bagels made? What kind of...

Question 7

Explain what staling is and give three examples of techniques you can use with yeast breads to prevent staling.

Accepted Answer

The answer of Explain what staling is and give three...

Question 8

Professional bakers use a batter method to optimize fermentation conditions.

Accepted Answer

Professional bakers typically use a dough method rather than a batter method to optimize fermentation conditions, as most bread making involves kneading dough to develop gluten structure, which is essential for the bread's texture and fermentation efficiency.

Question 9

Compare and describe the four mixing methods used for yeast breads. Include advantages and disadvantages of each method.

Accepted Answer

The answer of Compare and describe the four mixing methods...

Question 10

An overkneaded dough will "snap back" when being rolled out because of a heavy gluten network that tightens the dough.

Accepted Answer

Overkneading dough develops the gluten network too much, causing it to become very elastic. This elasticity makes the dough resist rolling and shaping, leading it to snap back to its original form.

Question 11

One way to determine whether kneading is complete is to stretch some of the dough into a "proof box."

Accepted Answer

The correct method to determine if kneading is complete is by performing the "windowpane test," where a small piece of dough is stretched to see if it can form a thin, translucent membrane without tearing. A "proof box" is used for controlling the environment during the dough's rising or proofing stage, not for testing dough kneading completeness.

Question 12

What are specialty breads, and how do they vary from regular varieties? Give examples. Describe unique ingredients that can be included along with any altered nutrient values.

Accepted Answer

The answer of What are specialty breads, and how do...

Question 13

Describe the bread-making process step-by-step and indicate the importance of each step with respect to the quality of the final product.

Accepted Answer

The answer of Describe the bread-making process step-by-step and indicate...

Question 14

The quick expansion of dough during the first 10 minutes of baking, caused by expanding gases, is called oven spring.

Accepted Answer

Oven spring refers to the rapid expansion of dough during the initial phase of baking due to the expansion of gases (like carbon dioxide from yeast fermentation and steam from water in the dough) within the dough.

Question 15

Describe the different varieties of yeast breads.

Accepted Answer

The answer of Describe the different varieties of yeast breads....

Question 16

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

Accepted Answer

The crumb of a baked product refers to the interior texture, softness, and quality of the bread or cake, not just the regularity of the cells.

Question 17

Refrigeration speeds the staling of bread.

Accepted Answer

Refrigeration accelerates the process of starch retrogradation, which causes bread to become stale more quickly.

Question 18

Baking at altitudes above 1,000 feet requires changes in yeast bread recipe ingredient measurements, preparation time, and oven temperatures.

Accepted Answer

The answer of Baking at altitudes above 1,000 feet requires...

Quiz 20: Yeast Breads