WorksheetsThe Science of Sourdough
Total questions: 15
Worksheet time: 12mins
What is the name of the mixture of microorganisms used in place of commerical yeast for Sourdough Bread?
Sour Yeast
Starter
Lactic Acid Bacteria
Flamin' Microbes
Sourdough bread, compared to regular bread tends to have more complex (a) .
The process by which organisms better suited to their environment are more likely to produce more offspring is called____ ____. (two words)
(a)
These are the two types of microorganisms mainly found in a sourdough starter
Yeasts and Staphyloccocus
Yeasts and Lactic Acid Bacteria
Lactic Acid Bacteria and Penicillium
Penicillium and Yeasts
What is ONE product of alcoholic fementation?
Carbon Dioxide
Lactic Acid
Ethanol
Acetic Acid
Homofermentative LAB produce (a) from sugars
Aside from lactic acid, name another product heterofermentative LAB produce from sugars
Ethanol
Acetic Acid
Carbon Dioxide
Oxygen
The process by which two organisms interact in a mutually-beneficial relationship is known as (a)
One of the LARGE contributing factors to the difference between two samples of sourdough starter is___
The weather
The microbes on the baker's skin
The way the yeasts are feeling
Cleanliness of the baker's space
Aside from sourdough bread, name three other examples of foods that are made using LAB fermentation
Sauerkraut
Kimchi
Soft Drinks
Kosher Dill Pickles
The combination of flour and water in bread doughs creates a protein known as (a) .
Yeast, baking soda, heterofermentative LAB are all examples of agents known as (a)
The ideal temperature range for yeasts and LAB proliferation is:
30-35oC
50-70oC
10-20oC
-20-0oC
Aside from flour, water, and a leavener, what is the 4th basic component needed to make bread?
Sugar
Oil/Butter
Salt
Milk
What is the equation for the process of alcoholic fermentation?
C6H12O6 -> 2C2H5OH + 2CO2
C6H22O11 -> 2C5H9OH + 2CO2
C6H12O6 -> 5C2H5OH + 6CO2
C6H12O6 -> 2C2H5OH + 2H2O
