Exam 6: Understanding Yeast Doughs

The ideal temperature for fermenting most bread doughs is about 95°F (35°C).

Bakers often use large fans to cool racks of freshly baked bread more efficiently.

The rapid rising of yeast products in the oven due to the production and expansion of gases in the dough is called _______________.

Bread that is not to be served the same day it is baked should be wrapped while it is still warm to preserve its freshness.

The best way to scale dough for loaves is to cut the dough into small pieces and then pile the pieces on the scale until you have the correct weight.

When the straight dough method is modified for rich doughs, the first step in mixing is to combine the yeast with part of the flour, water, and sugar.

Doughs with weak gluten, such as rye dough and rich dough, should be given extra fermentation time to help strengthen the gluten.

If you want to make baked loaves of bread that weigh 14 ounces, you should scale the dough at _________ ounces.

The most appropriate wash for French bread is plain water.

Rich sweet doughs must be mixed longer than lean doughs because their high fat content weakens the gluten.

Gluten development continues during fermentation.

Yeast acts on sugar in a dough and produces a gas called ______________. This process is called ______________.

A lean dough is one that is low in ____________ and ____________.

After bread is made up and panned, it is placed in a warm, moist place and allowed to rise or expand. This process is called _________________.

Forcing the gases out of a fermented dough is called folding.