Understanding Yeast in Pizza Dough

What is the primary role of yeast in pizza dough?

• To add sweetness

• To help the dough rise

• To add colour

• To make the dough sticky

What does kneading pizza dough do to the gluten?

• It breaks down the gluten

• It strengthens the gluten network

• It removes gluten

• It makes the dough sour

What happens to yeast activity at higher temperatures?

• Yeast activity decreases

• Yeast activity increases

• Yeast becomes inactive

• Yeast activity remains constant

At what temperature does yeast become inactive?

• 0°C

• 37°C

• 60°C

• 100°C

What is the by-product of yeast fermentation in dough?

• Oxygen

• Carbon dioxide

• Nitrogen

• Hydrogen

Why is gluten important in pizza dough?

• It adds flavour

• It provides structure and elasticity

• It makes the dough sweet

• It prevents the dough from rising

What effect does cold temperature have on yeast fermentation?

• It speeds up fermentation

• It slows down fermentation

• It has no effect

• It stops fermentation completely

What is the ideal temperature range for yeast fermentation in pizza dough?

• 0°C to 10°C

• 20°C to 30°C

• 40°C to 50°C

• 60°C to 70°C

What happens to pizza dough if it is over-kneaded?

• It becomes too elastic

• It becomes too sticky

• It becomes too dry

• It becomes too soft

How does oil affect the texture of pizza dough?

• It makes the dough dry

• It makes the dough crispy

• It makes the dough soft

• It makes the dough sticky