Understanding Yeast in Bread Making

What is the main product of yeast fermentation that causes bread dough to rise?

• Oxygen

• Carbon dioxide

• Lactic acid

• Water

Which of the following is NOT a type of yeast commonly used in bread making?

• Active dry yeast

• Instant yeast

• Brewer’s yeast

• Baking powder

Why is sugar often added to bread dough when using yeast?

• To make the dough heavier

• To feed the yeast and speed up fermentation

• To stop the dough from rising

• To make the bread salty

At what temperature range (in °C) does yeast work best for bread making?

• 0–5°C

• 10–15°C

• 20–30°C

• 50–60°C

What happens if the dough is left to rise in a very cold room (below 10°C)?

• The yeast will die immediately

• The dough will rise very slowly

• The dough will rise too quickly

• The dough will not need kneading

Which kneading technique is most commonly used for bread dough?

• Folding and stretching

• Whisking

• Sifting

• Chopping

What is the main purpose of kneading bread dough?

• To add flavour

• To develop gluten structure

• To make the dough sticky

• To cool the dough

How can you tell when bread dough has finished its first rise (proving)?

• It smells sour

• It has doubled in size

• It turns brown

• It becomes dry

If you add too much sugar to bread dough, what is likely to happen?

• The yeast will work faster

• The yeast may be slowed down or stop working

• The bread will rise higher

• The dough will become salty

What is the typical time range for the first rise (proving) of bread dough at room temperature (about 22°C)?

• 5–10 minutes

• 20–30 minutes

• 1–2 hours

• 4–5 hours