Exam 7: Lean Yeast Doughs: Straight Doughs

Crisp-crusted breads are usually baked in loaf pans in order to produce a desirable crust.

If you want to scale dough for dinner rolls at 1½ oz, you should scale your press at _____________.

_____ are cooked on a griddle.

Which mix technique results in the least oxidation of the flour?

If a formula specifies using the intensive mix technique and you want to use the short mix technique, you should increase the yeast quantity.

Which of the following is true about both English muffins and crumpets?

Which mix technique is followed by the shortest fermentation time?

Instant dry yeast is usually mixed directly with the flour.

Lids for Pullman loaves should be greased on the underside.

Rich dough ferments more quickly than lean dough because of the higher fat content.

Another name for milk bread is _____.

The mix technique with the least amount of oxidation is the improved mix.

The double hydration method is used to mix doughs that contain 70% water or more.

Which of the following should be softened in part of the water in the formula before being mixed into a straight dough?

When making French baguettes, you should make the ends of the loaves _____.

The baker's term meaning the ability of a dough to be stretched is ______.

Water used in soakers must always be cold, in order to avoid damaging the grains.

Long fermentation is necessary to develop a dough made by the short mix technique.

Given the following factors, calculate the water temperature needed to make a mixed dough with a desired dough temperature (DDT) of 80°F: flour temperature = 72°F; room temperature = 70°F; machine friction = 20°F?

Ideal dough temperature for most standard straight doughs just after mixing is _______________.