Understanding Yeast Doughs Gisslen Ch.6 Test Bank Answers

Chapter 6

Understanding Yeast Doughs

TEST QUESTIONS

Fill in the blanks.

1. A lean dough is one that is low in ____________ and ____________.

2. A laminated or rolled-in dough consists of alternating layers of _____________ and ______________.

3. Two examples of yeast-leavened rolled-in (laminated) dough products are

______________ and ______________.

4. The three main purposes of mixing yeast doughs are ______________, ________________, and ________________.

5. The mixing method in which all ingredients are mixed together at once is called the ______________.

6. Yeast acts on sugar in a dough and produces a gas called ______________. This process is called ______________.

7. After bread is made up and panned, it is placed in a warm, moist place and allowed to rise or expand. This process is called _________________.

8. If you want to make baked loaves of bread that weigh 14 ounces, you should scale the dough at _________ ounces.

9. Weighing ingredients for a dough is called _____________.

10. The rapid rising of yeast products in the oven due to the production and expansion of gases in the dough is called _______________.

11. Breads baked directly on the bottom of the oven are called _______________.

12. The three phases of development of a yeast dough during mixing are called the _______________ stage, the ______________ stage, and the ________________ stage.

13. If you want to use a dough divider to make pieces of dough weighing 1 oz each, you should scale your press at _______________ oz.

14. Yeast fermentation takes place during which stages of yeast dough production?

_________________________________________________________________

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True/False

T F 15. The ideal temperature for fermenting most bread doughs is about 95°F (35°C).

T F 16. French bread, hard rolls, white sandwich bread, whole wheat bread, and pizza dough are all examples of lean dough products.

T F 17. High-extraction flours are generally darker in color than regular patent flours.

T F 18. When the straight dough method is modified for rich doughs, the first step in mixing is to combine the yeast with part of the flour, water, and sugar.

T F 19. Gluten development continues during fermentation.

T F 20. Doughs with weak gluten, such as rye dough and rich dough, should be given extra fermentation time to help strengthen the gluten.

T F 21. Rich sweet doughs must be mixed longer than lean doughs because their high fat content weakens the gluten.

T F 22. An overfermented dough is called an old dough.

T F 23. The high heat of a baker’s oven kills the yeast as soon as the dough is placed in the oven.

T F 24. Doughs that are used to make products requiring a long makeup time should be given extra fermentation time.

T F 25. Forcing the gases out of a fermented dough is called folding.

T F 26. Large loaves require a higher baking temperature than small ones, so that the heat penetrates to the center quickly.

T F 27. One way of checking the doneness of breads in the oven is to look at the crust color.

T F 28. Hard-crusted breads such as French bread are usually baked with steam in the oven during the first part of the baking period.

T F 29. Bread that is not to be served the same day it is baked should be wrapped while it is still warm to preserve its freshness.

T F 30. The best way to scale dough for loaves is to cut the dough into small pieces and then pile the pieces on the scale until you have the correct weight.

T F 31. Rich doughs are generally baked at a lower temperature than lean doughs.

T F 32. If a baker divides and preshapes a dough too slowly, it may become overfermented.

T F 33. The most appropriate wash for French bread is plain water.

T F 34. It is especially important to score small rolls so that they bake without bursting the crust.

T F 35. Bakers often use large fans to cool racks of freshly baked bread more efficiently.