Quiz Bread baking

Yeast dies over

• 49°C

• 59°C

• 69°C

• 39°C

Yeast friends are: Sugar, starch, fat

• True

• False

Salt is important in bread making because:

• It kills the yeast

• It strengthens the yeast

• It strengthens the gluten structure

• It makes gluten strands shorter

Hard wheats contain greater amounts of protein (glutenin, gliadin)

• True

• False

In the sponge method...

• The sponge and the inactive dough should have a similar consistency

• The sponge is liquid and the inactive dough is more stiff

• The dough is made from the sponge

• The inactive dough should be softer than the sponge

The poolish is made using:

• 1 water : 2 flour and 30 grams of yeast

• 2 water : 1 flour and 30 grams of yeast

• 2 water : 1 flour and a pinch of yeast

• 1 water : 1 flour and a pinch of yeast

When making a bread the flavor is developed during:

• Proofing

• Mixing

• Bulk fermentation

• Bench resting

When making a bread the air cells are created during:

• Proofin

• Mixing

• Bulk fermentation

• Baking

which one of the following does NOT help gluten development

• Fermentation

• Oxidation

• Baking

• Kneading

Gluten develops more...

• at 21-27°C and a slightly acid pH of 5 to 6

• at 10-20°C and a slightly acid pH of 5 to 6

• at 21-27°C and a neutral pH

• at 10-20°C and a neutral pH