Bakery Knowledge Flashcard 1

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Stage of bread making that involves allowing the dough to rise before baking

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Proving

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Baker associated with the start of the Great Fire of London in 1666

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Thomas Farriner

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Contribution of technology to the evolution of bakery production methods

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Automating and streamlining processes

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Common allergen derived from wheat found in bakery products

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Gluten

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Year when the Chorley Wood Process was first invented

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1961

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Distinguishes the Chorley Wood Process in bread making and how it differs from traditional bread-making methods (Bulk Fermentation)

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It uses mechanical dough development, shorter fermentation, use of enzymes for efficient mass production.

Front

Primary purpose of kneading bread dough in the bread-making process

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To develop gluten, improving dough structure and texture.

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What is "oven spring" and what factors contribute to its occurrence?

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Oven spring is the rise in dough volume during initial baking, influenced by yeast activity and gluten development.

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Impact of temperature on yeast activity during bread making

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Temperature affects yeast activity; warmer temperatures speed up fermentation, while cooler temperatures slow it down.

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Significance of using sourdough starter in bread making

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Sourdough starter introduces natural yeast and bacteria, enhancing flavor and texture.