Carbohydrates

Basic Ingredients for baking bread are flour, liquid, fats, sweeteners, flavoring and 

• leavening agents
• seasoning
• gluten
• salt

Proteins in wheat flour combine with liquid to create an elastic substance called

• dough
• gluten
• air bubbles
• spongy material

The longer you work a dough the stronger gluten becomes

• True
• False

Gluten develops a framework that traps air, like balloons do, making a light, chewy dough.

• True
• False

Liquids develop gluten and make possible many of the changes that add structure and texture to baked goods.

• True
• False

Putting yeast in warm water with a bit of sugar, setting it aside for 5-10 minutes, then looking for foaming is called

• proofing
• proving
• testing
• tingling

Proofing is testing for 

• growth
• bacteria
• dead bacteria
• live yeast

It is important to _______________ your oven for baking.

• open
• preheat
• clean
• cool

When preparing pans for baking breads, you should NOT do which of the following?

• grease and flour
• Spray with cooking oil
  Spray with cooking oil
• line with waxed paper
• line with parchment paper

This leavener is mixture of sodium bicarbonate and an added acid, such as cream of tartar

• baking powder

• baking soda

• yeast

• steam