Intro to Yeast Breads

What is the leavening agent used in yeast breads?

• Baking soda

• Baking powder

• Yeast

• Air

Which of the following is a variety of hard lean dough?

• Whole-grain

• White bread

• Multigrain

• Brioche

What is the fat and sugar content in hard lean dough?

• 0-1%

• 2-3%

• 4-5%

• 6-7%

Hard lean dough is made from flour, water, salt, and ______.

• yeast

• sugar

• baking soda

• milk

What type of crust does hard lean dough have?

• Soft and fluffy

• Dry and chewy

• Crispy and light

• Thick and hard

What type of bread variety is associated with soft-medium dough?

• Baguette

• Rolls

• Sourdough

• Rye

What is the fat and sugar content in soft-medium dough?

• 3-5%

• 6-9%

• 10-12%

• 13-15%

Soft-medium dough is ______ and elastic.

• soft

• hard

• brittle

• rigid

Soft-medium dough is delicate with a ______ crust.

• browned

• soft

• crispy

• flaky

Which of the following is a variety of sweet rich dough?

• Baguette

• Donut

• Sourdough

• Rye bread