Yeast Breads

Yeast Breads are leavened with

• baking soda
• yeast
• baking powder

What is the first step for making yeast breads?

• Shape the dough and bake it
• Allow the dough to rise
• Dissolve yeast in hot water/milk

Before you shape the dough and bake it, you should

• Mix in the fat and dry ingredients
• Add dissolved yeast
• Punch down the dough to remove air pockets

What is the function of flour in yeast breads?

• It provides structure for the product
• It coats the gluten molecules contributing to tenderness, flavor, and browning
• It is a leavening agent

What is the function of fat in yeast breads?

• Strengthens gluten and adds flavor
• It is a leavening agent
• Coats the gluten, contributing to tenderness, flavor and browning

All of the following are principle nutrients in yeast breads, EXCEPT

• Protein

• Carbohydrates

• Vitamin C

• Iron

To work dough with hands or a large mixer

• Rise

• Knead

• Bake

• Stir

Microscopic plant that produces CO2 gas

• Mold

• Trees

• Gluten

• Yeast

Kneading dough gives the yeast an opportunity to start growing and produce__________

• Oxygen

• Carbon monoxide

• Carbon dioxide

• Nitrogen

Salt will provide all of the following in yeast bread, EXCEPT

• enhance flavor

• delay the growth of yeast

• speed up the growth of yeast

• none of the above