Help
Options
Didn't know it?
click below
click below
Knew it?
click below
click below
Don't Know
Remaining cards (0)
Know
retry
shuffle
restart
0:00
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
Yeast
| Question | Answer |
|---|---|
| What is the most common flour used in the production of yeast goods and bread products? | Bakers flour, high protein strong flour |
| Name two other grains that can be used to produce flour. | Rye Spelt |
| What makes up 65% - 70% of wheat flour | Starch |
| What are the two proteins in wheat flour that form Gluten? | Glutenin and Gliadin |
| Gliadin provides what function within a dough? | Provides extensibility and volume |
| What is the role of starch in baked breads? | Acts as a filler in the baked product, helps keep the gluten strands apart to form a fine network hence fine even cell structure. |
| What are the two functions that damaged starch plays in a dough? | 1) Attacked by flours enzymes and are broken down to simple sugars, allowing a continuation of fermentation 2) Absorbs more water, allowing to gelatinise and maintain structure.*** |
| What is responsible for the breakdown of damaged starch into simple sugars so to sustain the yeast metabolism? | The flours diastatic enzymes alpha and beta-amylase |
| What are the four most commonly used flours in the industry? | Strong flour (Bakers) Medium flour (Biscuit) Soft flour (Cake) High Ratio flour |
| There are many functions that salt plays in dough, name three | Flavour, salt brings out the natural flavour of foods Dough stability, has a toughening and strengthening effect on gluten Enhancement of crumb colour |
| Name three ways that a pastry chef can tell that salt has been left out of dough. | Dough lacks elasticity Dough is sticky and wet The dough 'flows', it has a low degree of firmness *** |
| What is yeast? | A single-celeed micro-organism (fungus) Saccharomyces cerevisiae |
| At what temperature is yeast activity killed? | 55-60 |
| What are the four requirements that yeast need to ferment? | Warmth Food Moisture Time |
| What is the ideal temperature range for feast to ferment? | 25-28 |
| What are the two main bi-products that are produced during the reproduction of yeast cells? | Carbon dioxide Ethyl alcohol |
| During fermentation, budding takes how long to complete? | 3 hours |
| Dough that has a fermentation time longer than 3 hours requires more yeast? | False |
| List four functions that water plays in the production of yeast doughs? | Hydrates the gluten forming proteins Provides moisture for yeast to grow Binds the dry ingredients Wets and swells starch during baking (Gelatinisation) |
| F.D.T stand for “Final Dough Temperature – Finished Dough Temperature” | True |
| What are bread improvers? And what role do they play in the production of yeast goods? | A mixture of additives mixed with flour to improve the function of dough. To speed up the rate of fermentation,improve the strength and workability, contribute to gluten condition and maximise it's functionality, ensure dough contains sufficient sugars. |
| Name three functions that fats and oils have on bread dough | Improves slicing Softer crumb Increases volume |
| Sugar at what percentage will slow down the rate of yeast fermentation? | 5% |
| What affect do sugars have on baked goods? | Feeds the yeast Sweetner Natural flavour Crust colour Soft and fragile crumb greater retention of moisture May slows ferment and rising of dough |
| Other than sugar and fats (including butter), name two other ingredients that can be used to enrich yeast doughs. | Eggs Milk/Milk powder |
| How should fruit be treated before being used in dough? | Washed and well drained |
| What precautions should be taken when adding fruit to dough? | Mix into dough at a low speed and at the last stage as not to damage it. |
| What are the three stages of fermentation that take place during production? | Bulk Intermediate Final |
| List the four functions of Knocking dough back during fermentation. | Evens up dough temperature Expels carbon dioxide Stretches gluten (improves quality of structure) Allows yeast to continue to ferment |
| What is the difference between oven spring and proofing? | Oven spring is the rapid growth in volume shortly after the loaf has been placed into the oven whilst proofing is done during the production process bulk, intermediate and final. |
| Name four types of pre-ferments that can be used in the production of yeast goods. | Poolish Sponge Biga Sourdough Levain |
| The purpose of mixing.. | -thoroughly and evenly distribute the yeast cells, salt and other additives throughout the dough mass -to form gluten from the Gliadin and glutenin proteins in the flour and added liquid. -to develop this gluten and disperse it evenly through the dough. |
| What is the difference between a short mixed dough and an intensively mix dough? | Short mix's utilise first speed only which prevents gluten from fully developing and there is a longer fermentation time whilst intensively mix's have a longer mixing time developing the gluten completely therefore a shorter fermentation time. |
| List two benefits for each of the mixing styles – short, improved and intensive | S-Complex flavour, longer shelf life I-Bigger volume, whiter crumb Imp-Medium volume, good crumb colour. |
| List two negatives for each of the mixing styles – short, improved and intensive. | S-smaller volume, open and irregular crumb structure, longer process In-Blander flavour, shorter shelf life Imp-crumb structure is open and longer process |
| What is double hydration? | Dough that has a water percentage exceeding 100% of the flour weight. Water is added twice |
| List five factors that can have an influence on the development of gluten. | -Type and speed of the mixer -Dough size -Flour type and strength -Dough temperature Quality and Quantity of gluten and gluten forming proteins |
| What two figures are needed to find out the new flour weight? | Expected and required yield |
| What are the two parts of the wheat grain that wholemeal flour is produced from? | Endosperm and bran |
| Does rye flour have the same gluten forming properties as wheat? | No, therefore gluten is added. It has protein (gliadin but not glutenin) but will not make a well risen loaf. |
| What is responsible for the stickiness of Rye dough? | Pentosams (gum) which absorbs water and proteins from the gluten hence reducing the gluten forming capacity. |
| What are two advantages of using pre-ferments in a sourdough? | -The production of gas and alcohol which improves the aromas -The production of acidity, improving the strength, flavour and shelf life of the baked goods Colour, Flavour,Texture, Flavour |
| What are two disadvantages of using pre-ferments in a sourdough? | -An extra mix is needed and generally will need to be made the day before. More room is needed to store the preferments at either room temperature or cool room. |
| What is responsible for giving a sourdough culture its unique aroma and flavour? | Wild yeast and bacteria, Less water, cooler temperature |
| What types of acidity are found in sourdoughs? | Lactic and Acetic |
| What needs to be remembered about the mixing of Croissants and Danish pastries? | Not to over mix to prevent the gluten from overdeveloping |
| What needs to be remembered about the constancy of the fat used to laminate dough? | The consistency of fat should be equal to that of the dough |
| What precautions need to be taken when giving croissants and Danish pastries their final proof? | The proving temperature must never exceed the melting point of the roll of fat otherwise it will seep. Relative humidity must not go above 180% otherwise the flaky pastry's appearance is distorted. |
| What requirements are needed for dough to be referred to as a Brioche? | High percentage of butter and egg |
| What are enriched doughs? | When ingredients are added beyond a lean dough such as egg and butter. |
Created by:
BedeliaF