BAKE SHOP ~ yeast bread
Quiz by Sharon Kerstetter
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10 questions
Show answers
- Q1Weighing, usually of ingredients or of raw doughs or batters.Scaling30s
- Q2Combines glutenin & gliaden to develop gluten. Pushes tackier dough to exterior while folding in flour to the interior.Kneading30s
- Q3A method of shaping a piece of dough into a round ball with a smooth surface or skin.Rounding30s
- Q4Yeast is acting on the sugars & starches acting on the dough to produce carbon dioxide gas & alcohol.Fermentation30s
- Q5Method of deflating the dough that expels carbon dioxide, redistributes the yeast for further growth, relaxes the gluten, and equalizes the temperature throughout the dough.Punching30s
- Q6Allowing portions of dough to rest after punching & prior to shaping which relaxes the gluten to make shaping the dough easier. Fermentation is continuing.Benching30s
- Q7Shaping dough into loaves, rolls, braids, etc. and place in pans or on sheets. The seam is placed on the bottom to prevent splitting during baking.Panning or Makeup30s
- Q8Allowing fermentation to continue after shaping & prior to baking which increases the volume of the shaped dough. (2nd rise)Proofing30s
- Q9'Oven Spring' will occur immediately, yeast killed at 140 F, coagulation of proteins, gelatinization of starches, browning of crust.Baking30s
- Q10Slashing the top of a loaf with a sharp knife or razor immediately before it is put in oven; allows for expansion & contributes to appearanceCutting or Scoring30s