Yeast Breads

What is the first step in making yeast breads?

• Shape the dough

• Activate the yeast in liquid

• Allow the dough to rise

• Punch down and allow the dough to rest

Before shaping and baking dough, you should punch down to remove excessive air pockets.

• True

• False

What is the function of flour in yeast breads?

• Provides structure for the product

• Leavening

• Coats the gluten molecules contributing to tenderness, flavor, and browning

What is the function of fat in yeast breads?

• Strengthen gluten and adds flavor

• Coats gluten, contributing to tnederness, flavor, and browning

• Leavening

Which is NOT true about lean dough?

• Made with flour, yeast, water, and salt

• Have a cake-like texture

• Have little or no fat

• Have a crisp crust

Which is NOT true about rich doughs?

• Have a chewy texture

• Made with flour, yeast, water, and salt

• Made with butter, sugar, and eggs

• Have a cake-like texture

Method for mixing bread dough where all ingredients are combined at once

• Sponge method

• Straight-dough method

Method in which yeast dough is mixed in two stages.

• Straight-dough method

• Sponge method

Develop gluten by

• measuring correctly.

• using whole grains.

• mixing correctly.

• kneading.

Sourdough bread is leavened by

• yeast

• chemical leavener

• starter