Yeast Breads and Rolls

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Yeast Breads and Rolls
2015-03-04 00:51:08

Show Answers:

  1. what are the basic ingredients for bread?
    flour, water,sugar, salt and yeast
  2. a tiny living fungus that is added to bread or rolls
  3. yeast thrives on
    sweetness, warmth and moisture
  4. when yeast eats it excretes a gas of
    carbon dioxide and alcohol
  5. what is yeast primary cause of death?
    excessive heat
  6. thriving temperature for compressed yeast in water?
  7. thriving temperature for dry yeast in water?
  8. compressed yeast has a lifespan of
    one through two weeks
  9. dry yeast has a lifespan of
    one year
  10. whole-wheat flour contains
    all of the wheat kernel
  11. all-purpose flour white flour is made from the inner part of the wheat kernel known as the
  12. this ingredient makes the dough rise quickly and helps brown the crust
  13. what are the 4 primary functions of salt in yeast dough?
    breads flavor, fermentation process, lessening of rise and strengthening and tightening of the gluten
  14. this ingredient give flavor to the bread, make it tender and expands shelf life.
  15. this added ingredient provides richness, flavor, improve textures and improved keeping quality(longer shelf life)
  16. it contains few or no enriching ingredients is what type of dough?
    lean dough
  17. it contains a high percentage of ingredients like eggs, fat, and sugar is what type of dough?
    rich dough
  18. what is the straight dough method?
    yeast is added to perspective water. Remainder of water, salt, sugar and non-fat dry milk is placed in a mixing bowl, mixed for 1 min, yeast is added, mixed for 1 min, shortening is added last, mixed for 10-15 mins or until the dough is smooth and elastic
  19. when is sponge dough method mostly used for?
    large quantity bread production
  20. what is the sponge dough method?
    yeast is dissolved using full amount of liquid, sugar and flour are also added to the mixture. mixed to a thick batter or very soft dough. after mixing it is covered and allowed to ferment until doubled in size
  21. what temperature is the best environment for raising doughs?
    80 degrees
  22. what is the purpose of retarding the dough?
    slows down the action of yeast
  23. once dough is scaled and rolled how long do you let the dough to rest  for it to allow the gluten to relax prior to final make-up?
  24. what is the relative humidity for proofing doughs?
    85-90% humidity
  25. oven temperature for lean breads?
    385-420 degrees
  26. oven temperature for rich breads?
    350-400 degrees
  27. oven temperature for french breads?
    415-465 degrees
  28. as the dough bakes the moisture on the surface of the product vaporizes which causes caramelization of sugars, starches, and other ingredients what happens to the final product?
    provides the golden crisp crust