Question 1

Matching
-_____bulk (primary) fermentation

Accepted Answer

Bulk fermentation, also known as primary fermentation, begins immediately after the mixing process is completed, marking the first significant phase of the fermentation process where the dough is left to ferment in a single, large mass before it is divided and shaped.

Question 2

Matching
-_____gliadin

Accepted Answer

Gliadin is a protein that provides dough with its extensible characteristic, allowing it to stretch.

Question 3

Matching
-_____oven spring

Accepted Answer

Oven spring refers to the final phase of fermentation that occurs when the dough expands rapidly due to the heat of the oven, just after it has been loaded into the oven.

Question 4

Matching
-_____extensiblity

Accepted Answer

Extensibility refers to the dough's ability to be stretched without tearing, which is crucial for shaping and handling.

Question 5

Matching
-_____bench rest

Accepted Answer

Bench rest refers to the phase of fermentation that occurs after dough is divided and preshaped, allowing the gluten structure to relax before final shaping.

Question 6

Matching
-_____glutenin

Accepted Answer

Glutenin helps develop dough structure and contributes to the elastic quality of the dough.

Question 7

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

Accepted Answer

The answer of What are the benefits of steam during...

Question 8

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

Accepted Answer

The answer of What are the best ways to delay...

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

Matching -_____bulk (primary) fermentation

Matching -_____gliadin

Matching -_____oven spring

Matching -_____extensiblity

Matching -_____bench rest

Matching -_____glutenin

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

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