Panaderia 1/2023
Authored by ISRAEL LANCHIPA
Education
Professional Development
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10 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
En el proceso de panificación las masas duras tienen un porcentaje de hidratación:
menor al 50%
Superior al 50 %
Igual al 50%
Ninuguno
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
La función de la sal en panadería es:
Fortalecer el gluten
Aumentar la absorción del agua
Frena la actividad del gluten
Todas las anteriores
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
La Tolerancia de la harina se refiere:
A la capacidad de soportar fermentaciones largas
A la capacidad de molienda que tiene la harina
A la capacidad de tolerar la hidratación
Ninguna
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Fuerza se refiere a la cantidad y calidad de proteínas que posee la harina.
Falso
Verdadero
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
En la tercera etapa del horneado se produce el volumen final del pan.
Falso
Verdadero
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
En las masas dulces la dosificación de la levadura se sugiere que sea de 1% por la cantidad de azúcar.
Falso
Verdadero
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Una de las ventajas de la utilización del pre fermento es la disminución de la acidez del pan.
Falso
Verdadero
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