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| Question | Answer |
|---|---|
| What are the 12 steps of yeast dough production? | 1.Scaling ingredients => weighing 2.Mixing 3.Fermentation 4.Punching 5.Scaling 6.Rounding 7.Benching 8.Makeup and Panning 9.Proofing 10.Baking 11.Cooling 12.Storing |
| What are the goals of step 2 Mixing? | Combine all ingredients; Distribute yeast; Develop gluten; Straight Dough Method; Modified Straight Dough Method, Sponge Method (yeast starter, yeast pre-ferment, pate fermentee) |
| Step 3: Fermentation | Yeast feeds sugars=> alcohol + CO2; Gluten => smoother + more elastic; Dough keeps on fermenting from there on |
| Steps 4,5,6: Punching, Scaling, Rounding | Sequential steps; Punching => expel CO2, relax gluten, equalize temperature; Scaling => portion control, consistency : DO NOT TEAR THE DOUGH!!; Rounding => helps shaping |
| Step 7: Benching | Allows gluten to relax; Easier to shape the dough; Cover the dough!! |
| Step 9: Proofing | Underproofing => poor volume, dense texture; Overproofing => coarse texture, loss of flavor; Rich doughs are slightly underproofed (weaker gluten structure) |
| Step 10: Baking | Over spring, coagulation of proteins, gelatinzation of starches, crust formation and browning; Cutting and Scoring; Washes; Steam |
| Quick Bread vs. Yeast Breads | Quick breads easy to make; Leavened by chemical leaveners not yeast; No fermentation time => faster; Tender products, Little gluten development |
| Weakest to strongest flours | Cake - Pastry - AP - Bread |
| What happens when over creaming cookies? | No spread and caky |
| Why do we preferment sour dough? | flavor |
| What happens to over worked quick breads? | Tunneling |
| Sponge method | fermentation head start |
| How to control fermentation? | Salt, Cool, Time, Mixing |
| What does fat do to baked goods? | Flavor, texture, moistness, shortens gluten strans |
| What method is used to make pound cake? | Creaming method |
| Low temp cookies? | Spread and fat content |
| What do you bake in sheet pan? | Brownies |
| Hydryscopic? | Soft Sugars (Liquad at room temp) |
| What has more sugar danish or croissant dough? | Danish |
| Is brioche rolled-in? | No, but danish and croissant are |
| What do eggs do to cookies? | Make them chewy |
| What does proofing do to bread? | Relx gluten and rise |
| What are the differance between biscit and cut in method? | nothing they are the same |
| Why is AP flour white | Because the brined has be removed |
Created by:
r.burns
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