Ch1 Exam Prep The Bread-Making Process From Mixing Through

Chapter 1: The Bread-Making Process from Mixing through Baking

Questions

Multiple Choice

1. To be successful, the baker must be able to think like a yeast cell and sense things like a
   1. scientist.
   2. technician.
   3. flour molecule.
   4. lactobacilli.
2. Mixing the dough so that the gluten is adequately developed enables the dough to
   1. stretch well and to hold trapped carbon dioxide gases.
   2. rip easily.
   3. deflate quickly when punched down.
   4. develop a dense bread.
3. The production of organic acids during fermentation
   1. does not contribute significantly to bread flavor.
   2. weakens the dough structure.
   3. improves the keeping quality of the bread.
   4. is a minor factor in dough development.
4. It is important to flour the surfaces of the tools and scale used to divide the dough because otherwise
   1. the surface of the dough may rip and your speed will suffer.
   2. you will incorporate raw flour into the dough.
   3. you will deflate the dough.
   4. making pieces of equal size is more difficult.
5. During the final rise, bread should be allowed to rise
   1. 40 to 50 percent.
   2. 100 percent.
   3. 85 to 90 percent.
   4. 75 percent.
6. The first visible change as bread bakes is known as
   1. the Maillard reaction.
   2. crust development.
   3. bulk fermentation.
   4. oven spring.

True or False

1. The first step in proper mixing involves the attaching the dough hook to the mixer.
2. During mixing, we are concerned above all with the consistency of the dough, not its strength.
3. 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.
4. The optimum dough temperature for wheat-based breads is between 80° and 90°F.
5. The tightness to which a loaf is preshaped determines the duration of the bench rest.
6. 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.

Fill-in-the-Blank

1. When scaling, we are also calculating the __________, and accuracy will prevent __________, or__________.
2. The simplest description of mixing is that it brings about a __________, so they are evenly dispersed throughout the dough.
3. When __________ are added in the form of butter, oil, eggs, and so on, the lipids coat the gluten strands and __________their development.
4. An alternative to folding dough on the work bench is known as __________.
5. Doughs are __________ in order to give the randomly shaped pieces more consistent shapes and make __________easier and more effective.
6. Scoring the bread creates a weak section on the surface of the loaf in order to encourage a __________ of the bread.

Matching

Essay

1. What are the benefits of steam during bread-baking and how is steam effectively applied to breads?
2. What are the best ways to delay staling in baked breads?