Week 2 ADD

Fill in the gap _________ Dough Development

A 5% variance of 1 Kilogram is?

• 5 grams

• 50 grams

• 500 grams

• 5 kilograms

Which one of these is an oxidising agent

• Ascorbic Acid E300

• L - Cysteine E920

• Lecithin

• Compressed air

Oxidising agents are used in bread making because?

Tick all appropriate answers.

• They increase the speed of fermentation.

• They make the product more consistent.

• They improve the volume of the product

• They uniform the crumb structure

We must accurately state information regarding product weights because? Select all appropriate answers.

• It's the law! Failure to do so may lead to fines and prosecution.

• We don't weight declaration is like advertising make it sound big

• It's not that important.What's a few grams between friends?

• Customers deserve to be given the correct information.

Too much CDC will result in?

• Better taste.

• Too much volume.

• Too much colour in the bread.

• A tight crumb structure.

Tick the all the physical contamination options.

• Hair

• Detergent

• Stones and dirt

• Salmonella

In a warm bakery you would expect the bread to rise?

• Slower

• Faster

• The same

• Not at all

L-Cysteine conditions which component of the flour?

• The protein

• The starch

• The Alpha-Amylase

• All of it

You need store raw sausage rolls and cooked meat pies how do you best do this?

• In the fridge where ever they will fit.

• In the fridge covered.

• On a rack out of the way

• In the fridge covered, labelled and with the raw product on the bottom shelf.