Yeast Breads Review

Punch down

• Gently folding the dough to expel the gas before placing it seam side down onto the workbench - helps to even out the temperature and redistribute the yeast's food

• The rapid rising of yeast goods when first placed in a hot oven

• Doughs that contain significantly more sugar and fat

• Working dough by hand or in a mixer with a dough hook to develop the gluten and evenly distribute ingredients

Oven spring

• The rapid rising of yeast goods when first placed in a hot oven

• Gently folding the dough to expel the gas before placing it seam side down onto the workbench - helps to even out the temperature and redistribute the yeast's food

• Working dough by hand or in a mixer with a dough hook to develop the gluten and evenly distribute ingredients

• Doughs that contain significantly more sugar and fat

Knead

• Working dough by hand or in a mixer with a dough hook to develop the gluten and evenly distribute ingredients

• Gently folding the dough to expel the gas before placing it seam side down onto the workbench - helps to even out the temperature and redistribute the yeast's food

• The rapid rising of yeast goods when first placed in a hot oven

• Doughs that contain significantly more sugar and fat

Crumb

• The interior of a bread or cake

• Doughs that contain significantly more sugar and fat

• Working dough by hand or in a mixer with a dough hook to develop the gluten and evenly distribute ingredients

• The rapid rising of yeast goods when first placed in a hot oven

Rich dough

• The interior of a bread or cake

• The rapid rising of yeast goods when first placed in a hot oven

• Gently folding the dough to expel the gas before placing it seam side down onto the workbench - helps to even out the temperature and redistribute the yeast's food

• Doughs that contain significantly more sugar and fat

Lean dough

• Gently folding the dough to expel the gas before placing it seam side down onto the workbench - helps to even out the temperature and redistribute the yeast's food

• Doughs that contain little to no sugar and fat

• The interior of a bread or cake

• The rapid rising of yeast goods when first placed in a hot oven

Which of the following factors can affect yeast activity in bread dough?

• Salt

• Sugar

• Temperature

• All of these

Which of the following is NOT commonly used in baking yeast breads?

• Active dry yeast

• Instant yeast

• Fresh yeast

• Baking powder

Which types of flour is commonly used in making yeast breads due to their higher protein contents?

• Bread Flour

• AP Flour

• Cake Flour

• Pastry Flour

Which technique is used to determine if bread dough has been kneaded sufficiently?

• The dough should feel slightly sticky

• The dough should bounce back when pressed with a finger

• The dough should have doubled in size

• The dough should make a hollow sound when tapped