YEAST BREAD TEST

This ingredient provides the structure of a bread

• eggs

• flour

• yeast

• water

This ingredient acts as a solvent and delays staling:

• flour

• fat

• water

• yeast

The liquid most often used in a yeast bread is...

• No water, eggs add enough moisture

• milk

• water

• oil

How many packets of active-dry yeast are equal to one 6 oz. block of compresssed yeast?

• 1

• 2

• 3

• 4

What is the function of fat or shortening in a yeast bread?

• tenderizes the bread

• helps trap CO2 for leavening action

• helps to activate the yeast

• dramatically changes the color of the crust

What is gluten?

• a stretchy protein

• a type of carbohydrate, which adds a lot of calories in the form of sugar

• an additive

• an ingredient that boosts cell division of yeast

What is gluten made from?

• the sugars and starches in the wheat flour

• it is a man-made additive put in flour

• the combination of proteins called glutenin & gliaden

• lipoproteins (fats & protein molecules)

For every 3 c. of flour, you can expect a yeast bread recipe to call for about _____ c. of water.

• 1

• 2

• 3

• 4

What is a function of sugar in a yeast bread?

• helps add caramel color to the crust of the bread

• adds flavor to the bread

• feeds the yeast

• all answers are correct

How does salt function in a recipe?

• controls rate of fermentation

• adds flavor

• could act as a preservative

• all answers are correct