
Bread Making Techniques and Concepts

Interactive Video
•
Biology
•
6th - 8th Grade
•
Hard

Patricia Brown
FREE Resource
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7 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the primary purpose of kneading dough in bread making?
To increase the dough's temperature
To make the dough softer
To prevent gas from escaping
To add flavor to the bread
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which two proteins are involved in forming gluten during kneading?
Keratin and fibrin
Collagen and elastin
Albumin and casein
Gliadin and glutenin
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What happens if you don't knead the dough enough?
The bread will be too sweet
The bread will not rise properly
The bread will be too dense
The bread will be too salty
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What causes the dough to rise and double in volume?
The expansion of air pockets
The increase in dough temperature
The addition of baking powder
The consumption of glucose by yeast
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What gives sourdough bread its distinctive tangy flavor?
Added sugar
Lactic acid
Salt
Butter
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What role do the microbes from the mother dough play in the final loaf?
They make the bread denser
They add color to the bread
They increase the bread's shelf life
They contribute to a light, fluffy texture
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the final step in the bread-making process that seals the air pockets?
Cooling the bread
Baking the bread
Kneading the dough
Adding yeast
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