Exam 6: Understanding Yeast Doughs

French bread, hard rolls, white sandwich bread, whole wheat bread, and pizza dough are all examples of lean dough products.

Rich doughs are generally baked at a lower temperature than lean doughs.

Weighing ingredients for a dough is called _____________.

Large loaves require a higher baking temperature than small ones, so that the heat penetrates to the center quickly.

The mixing method in which all ingredients are mixed together at once is called the ______________.

If a baker divides and preshapes a dough too slowly, it may become overfermented.

Two examples of yeast-leavened rolled-in (laminated) dough products are ______________ and ______________.

Yeast fermentation takes place during which stages of yeast dough production? _________________________________________________________________ _________________________________________________________________

Doughs that are used to make products requiring a long makeup time should be given extra fermentation time.

The three phases of development of a yeast dough during mixing are called the _______________ stage, the ______________ stage, and the ________________ stage.

It is especially important to score small rolls so that they bake without bursting the crust.

Hard-crusted breads such as French bread are usually baked with steam in the oven during the first part of the baking period.

One way of checking the doneness of breads in the oven is to look at the crust color.

An overfermented dough is called an old dough.

High-extraction flours are generally darker in color than regular patent flours.

If you want to use a dough divider to make pieces of dough weighing 1 oz each, you should scale your press at _______________ oz.

A laminated or rolled-in dough consists of alternating layers of _____________ and ______________.

The high heat of a baker's oven kills the yeast as soon as the dough is placed in the oven.

The three main purposes of mixing yeast doughs are ______________, ________________, and ________________.

Breads baked directly on the bottom of the oven are called _______________.