WorksheetsLeavening and Gluten
Total questions: 14
Worksheet time: 7mins
What does yeast feed on?
acid
protein
carbohydrates and sugars
minerals
What causes baking soda to react?
heat only
heat and acid
acid and moisture
moisture only
Yeast uses a biological reaction and baking soda and powder uses a chemical reaction to make carbon dioxide.
true
false
What causes baking powder to react?
acid and mositure
heat and acid
moisture only
nothing
What ingredient do you add to bread dough to "feed" the yeast?
sugar
milk
salt
Gluten is found in
Bread
Wheat flour
Biscuits
All of the above
Match this definition to the correct leavener below: an alkaline compound, which releases carbon dioxide gas if both and acid and moisture are present.
baking powder
baking soda
yeast
cream of tartar
What is the primary function of gluten in bread making?
To add sweetness
To increase moisture
To provide structure and elasticity
To enhance flavor
What length should gluten strands be in a good quality bread dough?
Short
Medium
Long
There shouldn't be any gluten!
How do you develop gluten and make it strong?
Gluten if formed when wheat flour gets wet.
Stirring will help form gluten strands
Kneading the dough develops the strength of gluten.
all of these are used to develop gluten
What do you have to mix with yeast to make it come alive and give baked goods lift?
warm water
cold water
boiling water
Baking soda is a leavening agent that is ...
alive
dead
a chemical
Which of the following is NOT a leavening agent?
Sugar
Baking powder
Baking soda
Yeast
Yeast is a leavening agent that is ...
alive
dead
powdery chemical
