Leavening Process REVIEW

What is the first step to creating the web-like gluten structure?

• Gliadin and glutenin mixing together

• Yeast fermentation producing gas

• Wheat flour being hydrated

• Kneading the dough

Select all of the following which have a role in controlling gluten development.

• Different types of flour

• Liquid

• Shortening

• Size of pan used

• Time dough is baked

Glutenin provides dough the ability to be shaped and hold shape.

• True

• False

Gliadin provides dough with the ability to bounce back.

• True

• False

Together gliadin and glutenin give dough viscoelasticity.

• True

• False

Kneading dough allows for the ____________ to strengthen.

• Yeast bonds

• Gliadin

• Gluten structure

• Fermentation process

Fill in the blanks using the word bank provided below:

​ (a)   is the ​ (b)   of dough or batter due to an added ingredient which produces ​ (c)   . These gases get ​ (d)   in the dough or batter due to gluten's ​ (e)   , creating little air pockets.

• Leavening
• rise
• gases
• trapped
• elasticity

Small air pockets result in a smoother texture baked goods, such as the texture of bread.

• True

• False

A pie crust is made by incorporating fat with other ingredients. The fat does not fully mix in leaving small butter pockets. When this is baked it melts and releases steam. What type of leavening is this?

• There is no leavening agent in the pie crust

• Physical

• Chemical

• Biological

Wild yeast is created through fermentation of water and flour.

• True

• False