Functions of ingredients -Bread
Authored by K Sibary
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Professional Development
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9 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the name of the protein found in wheat?
Glucose
Gluten
Yeast
Carbon dioxide
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the name of the gas released when the yeast is activated?
Oxygen
Hydrogen
H20
C02
3.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
What 2 conditions does the yeast need to become active ?
Warmth
Moisture
Cold climate
dry conditions
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Strong bread flour is ideal for bread making because...
It contains baking powder
It has a higher gluten content
It has yeast in it.
It contains carbon dioxide
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Adding salt to the recipe will ...
activate the yeast
Improve the moisture level
Make the bread rise
add flavour
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Keyword alert! After kneading - let the dough rest - this is known as
Kneading
Proving
Aerating
Baking
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Kneading the bread is essential to ....
release Co2 (carbon dioxide)
Produce air bubbles in the dough
develop a gluten network. The gluten strands lengthen
Improve the taste.
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