Question 1

The over-development of gluten often results in a baked product that is

Accepted Answer

A) coarse in texture. 
B) fine-grained in texture. 
C) irregular in texture. 
D) regular in texture. 
A) coarse in texture. 
B) fine-grained in texture. 
C) irregular in texture. 
D) regular in texture.

Question 2

Definition choices:
-proofing

Accepted Answer

A) a method of mixing where all ingredients are placed in a bowl at one time 
B) the method that allows for the fermentation of the yeast, water, and one third of the flour 
C) the combining of the ingredients and the beating of them to develop the gluten 
D) the method used primarily for bread machines 
E) increasing the volume of shaped dough through continued fermentation 
A) a method of mixing where all ingredients are placed in a bowl at one time 
B) the method that allows for the fermentation of the yeast, water, and one third of the flour 
C) the combining of the ingredients and the beating of them to develop the gluten 
D) the method used primarily for bread machines 
E) increasing the volume of shaped dough through continued fermentation

Question 3

The technique of brushing loaves of bread with butter will give a crispier crust to a loaf of bread

Accepted Answer

A) True 
 B)False

Question 4

Which of the following statements is incorrect about recently marketed flour products?

Accepted Answer

A) White wheat flour has the nutrient advantages of whole grain including more minerals, B vitamins, and fiber. 
B) White wheat flour retains the freshness, taste, and smoother mouthfeel of refined flour. 
C) Organic wheat flour is also available. 
D) Some research indicates that organic wheat may be slightly better for bread making than conventionally-cultivated wheat. 
A) White wheat flour has the nutrient advantages of whole grain including more minerals, B vitamins, and fiber. 
B) White wheat flour retains the freshness, taste, and smoother mouthfeel of refined flour. 
C) Organic wheat flour is also available. 
D) Some research indicates that organic wheat may be slightly better for bread making than conventionally-cultivated wheat.

Question 5

The _____ method consists of placing all the ingredients into a bowl, kneading the dough, and then allowing it to rise once or twice before it is shaped into a loaf or other form

Accepted Answer

A) straight dough 
B) muffin 
C) batter 
D) sponge 
E) rapid mix 
A) straight dough 
B) muffin 
C) batter 
D) sponge 
E) rapid mix

Question 6

The process that causes yeast dough to rise is called

Accepted Answer

A) activation. 
B) fermentation. 
C) proofing. 
D) shaping. 
E) punch-down. 
A) activation. 
B) fermentation. 
C) proofing. 
D) shaping. 
E) punch-down.

Question 7

Why does dough have to be punched down after fermentation?

Accepted Answer

A) to even out temperatures 
B) to redistribute sugars, yeast, and gluten 
C) to break large air bubbles into smaller cells 
D) to allow excess carbon dioxide gas to escape 
E) all of the above answers are correct 
A) to even out temperatures 
B) to redistribute sugars, yeast, and gluten 
C) to break large air bubbles into smaller cells 
D) to allow excess carbon dioxide gas to escape 
E) all of the above answers are correct

Question 8

What is staling? What are some theories as to why staling occurs? When does it begin to occur? What is the best method of preserving fresh bread? How long can it be kept? Can retrogradation be reversed? If so, how? Is microwaving recommended? Why or why not? What anti-staling additives do commercial bakers often use? What is "rope," and how can it be prevented?

Accepted Answer

Staling refers to the process by which b

Question 9

Which mixing method is used primarily with bread-making machines?

Accepted Answer

A) straight dough 
B) muffin 
C) batter 
D) sponge 
E) rapid mix 
A) straight dough 
B) muffin 
C) batter 
D) sponge 
E) rapid mix

Question 10

Which of the following statements about kneading dough if false?

Accepted Answer

A) Kneading in too much flour should be avoided because it will slow fermentation time, leaving the final product dry and streaked or heavy. 
B) Overkneaded dough will "snap back" when being rolled out due to a heavy gluten network that "tightens" the dough. 
C) Cold dough will "snap back"; however, this problem reverses itself when the dough is allowed to warm up. 
D) It is very easy to overwork a dough by hand. 
A) Kneading in too much flour should be avoided because it will slow fermentation time, leaving the final product dry and streaked or heavy. 
B) Overkneaded dough will "snap back" when being rolled out due to a heavy gluten network that "tightens" the dough. 
C) Cold dough will "snap back"; however, this problem reverses itself when the dough is allowed to warm up. 
D) It is very easy to overwork a dough by hand.

Question 11

When preparing the loaf of bread dough,

Accepted Answer

A) sesame, caraway, or poppy seeds are adhered to the top of the loaf with a thin layer of egg yolk. 
B) scoring before baking allows the bread to rise evenly without tearing the crust. 
C) milk brushed on the surface of the loaf after baking contributes to a golden brown color, due to the caramelization of the milk. 
D) the technique of brushing loaves with water or introducing steam into the oven will give the loaves a softer crust. 
A) sesame, caraway, or poppy seeds are adhered to the top of the loaf with a thin layer of egg yolk. 
B) scoring before baking allows the bread to rise evenly without tearing the crust. 
C) milk brushed on the surface of the loaf after baking contributes to a golden brown color, due to the caramelization of the milk. 
D) the technique of brushing loaves with water or introducing steam into the oven will give the loaves a softer crust.

Question 12

Yeast breads rise faster at higher altitudes because there is less atmospheric pressure, so

Accepted Answer

A) more leavening agent will be needed. 
B) less liquid is need. 
C) baking temperatures should be slightly decreased, about 10 to 15 degrees F. 
D) all of the above answers are correct 
E) none of the above answers is correct 
A) more leavening agent will be needed. 
B) less liquid is need. 
C) baking temperatures should be slightly decreased, about 10 to 15 degrees F. 
D) all of the above answers are correct 
E) none of the above answers is correct

Question 13

Refrigeration speeds the staling of bread

Accepted Answer

A) True 
 B)False

Question 14

Normally the preparation of yeast bread takes approximately

Accepted Answer

A) 45 minutes to one hour. 
B) one to two hours. 
C) two and a half to three hours. 
D) three to five hours. 
A) 45 minutes to one hour. 
B) one to two hours. 
C) two and a half to three hours. 
D) three to five hours.

Question 15

The purpose of kneading is to

Accepted Answer

A) activate the lipid agents in the dough. 
B) alter the carbohydrate ratio of the starchy components. 
C) alter the protein-to-carbohydrate ratio to increase the volume. 
D) develop the gluten to its maximum potential. 
E) aid in the development of gelatinized starch. 
A) activate the lipid agents in the dough. 
B) alter the carbohydrate ratio of the starchy components. 
C) alter the protein-to-carbohydrate ratio to increase the volume. 
D) develop the gluten to its maximum potential. 
E) aid in the development of gelatinized starch.

Question 16

New bread products on the market include "low-glycemic index" breads which are

Accepted Answer

A) low carbohydrate and/or low fiber. 
B) low carbohydrate and/or high fiber. 
C) high carbohydrate and/or low fiber. 
D) high carbohydrate and/or high fiber. 
A) low carbohydrate and/or low fiber. 
B) low carbohydrate and/or high fiber. 
C) high carbohydrate and/or low fiber. 
D) high carbohydrate and/or high fiber.

Question 17

The purpose of second proofing a loaf of bread is to

Accepted Answer

A) create a dough that is adequately aerated. 
B) alter the shape of the loaf with rising. 
C) increase the crumb texture. 
D) always at least double the volume. 
A) create a dough that is adequately aerated. 
B) alter the shape of the loaf with rising. 
C) increase the crumb texture. 
D) always at least double the volume.

Exam 20: Yeast Breads

The over-development of gluten often results in a baked product that is

Definition choices: -proofing

The technique of brushing loaves of bread with butter will give a crispier crust to a loaf of bread

Which of the following statements is incorrect about recently marketed flour products?

The _____ method consists of placing all the ingredients into a bowl, kneading the dough, and then allowing it to rise once or twice before it is shaped into a loaf or other form

The process that causes yeast dough to rise is called

Why does dough have to be punched down after fermentation?

Which mixing method is used primarily with bread-making machines?

Which of the following statements about kneading dough if false?

When preparing the loaf of bread dough,

Yeast breads rise faster at higher altitudes because there is less atmospheric pressure, so

Refrigeration speeds the staling of bread

Normally the preparation of yeast bread takes approximately

The purpose of kneading is to

New bread products on the market include "low-glycemic index" breads which are

The purpose of second proofing a loaf of bread is to

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