Question 1

When preparing a loaf of bread dough,

Accepted Answer

A)  sesame, caraway, or poppy seeds are adhered to the top of the loaf with a thin layer of egg yolk. 
B)  scoring the loaf before baking allows the bread to rise evenly without tearing the crust. 
C)  milk brushed on the surface of the loaf after baking contributes to a golden brown color, due to the caramelization of the milk. 
D)  brushing the loaf with water or introducing steam into the oven will give the loaf a softer crust. 
A)  sesame, caraway, or poppy seeds are adhered to the top of the loaf with a thin layer of egg yolk. 
B)  scoring the loaf before baking allows the bread to rise evenly without tearing the crust. 
C)  milk brushed on the surface of the loaf after baking contributes to a golden brown color, due to the caramelization of the milk. 
D)  brushing the loaf with water or introducing steam into the oven will give the loaf a softer crust. B

Question 2

"Rope" contamination is more apt to occur during

Accepted Answer

A)  spring months. 
B)  summer months. 
C)  fall months. 
D)  winter months. 
A)  spring months. 
B)  summer months. 
C)  fall months. 
D)  winter months. B

Question 3

Over-fermentation causes a coarse grain and an alcoholic flavor to the bread.

Accepted Answer

A) True 
 B)False  False

Question 4

Normally the preparation of yeast bread takes approximately

Accepted Answer

A)  45 minutes to one hour. 
B)  one to two hours. 
C)  two and a half to three hours. 
D)  three to five hours. 
A)  45 minutes to one hour. 
B)  one to two hours. 
C)  two and a half to three hours. 
D)  three to five hours.

Question 5

Specialty bread products on the market include "low-glycemic-index" breads, which are

Accepted Answer

A)  low carbohydrate and/or low fiber. 
B)  low carbohydrate and/or high fiber. 
C)  high carbohydrate and/or low fiber. 
D)  high carbohydrate and/or high fiber. 
A)  low carbohydrate and/or low fiber. 
B)  low carbohydrate and/or high fiber. 
C)  high carbohydrate and/or low fiber. 
D)  high carbohydrate and/or high fiber.

Question 6

Wheat flour is primarily used for yeast breads because of its

Accepted Answer

A)  carbohydrate content. 
B)  gluten-forming ability. 
C)  lipid-altering ability. 
D)  protein content. 
E)  vitamin B and iron value. 
F) fiber content. 
A)  carbohydrate content. 
B)  gluten-forming ability. 
C)  lipid-altering ability. 
D)  protein content. 
E)  vitamin B and iron value. 
F) fiber content.

Question 7

Which of the following ingredients is added to protect commercially baked breads from mold growth?

Accepted Answer

A)  calcium proprionate 
B)  polysorbates 
C)  sodium bicarbonate 
D)  all of the above answers are correct 
E)  none of the above answers is correct 
A)  calcium proprionate 
B)  polysorbates 
C)  sodium bicarbonate 
D)  all of the above answers are correct 
E)  none of the above answers is correct

Question 8

The purpose of kneading is to

Accepted Answer

A)  activate the lipid agents in the dough. 
B)  alter the carbohydrate ratio of the starchy components. 
C)  alter the protein-to-carbohydrate ratio to increase the volume. 
D)  develop the gluten to its maximum potential. 
E)  aid in the development of gelatinized starch. 
A)  activate the lipid agents in the dough. 
B)  alter the carbohydrate ratio of the starchy components. 
C)  alter the protein-to-carbohydrate ratio to increase the volume. 
D)  develop the gluten to its maximum potential. 
E)  aid in the development of gelatinized starch.

Question 9

In yeast bread production,

Accepted Answer

A)  fermenting yeasts contribute to the unique flavor of baked products through the formation of both volatile and nonvolatile products. 
B)  nonvolatile amino acids and saccharides generate flavors through the Maillard reaction. 
C)  organic acids and carbonyl compounds contribute to crust flavor. 
D)  a high level of acetic acid is thought to provide the unique flavor of French bread. 
E)  all of the above answers are correc f. none of the above answers is correct 
A)  fermenting yeasts contribute to the unique flavor of baked products through the formation of both volatile and nonvolatile products. 
B)  nonvolatile amino acids and saccharides generate flavors through the Maillard reaction. 
C)  organic acids and carbonyl compounds contribute to crust flavor. 
D)  a high level of acetic acid is thought to provide the unique flavor of French bread. 
E)  all of the above answers are correc f. none of the above answers is correct

Question 10

The process that causes yeast dough to rise is called

Accepted Answer

A)  activation. 
B)  fermentation. 
C)  oven spring. 
D)  shaping. 
E)  punch-down. 
A)  activation. 
B)  fermentation. 
C)  oven spring. 
D)  shaping. 
E)  punch-down.

Question 11

Which of the following statements about bread ingredients is false?

Accepted Answer

A)  Yeast grows well in warm liquid with a small amount of sugar added. 
B)  All-purpose and bread flours can be used interchangeably in yeast bread recipes. 
C)  Oats are commonly added to whole-grain breads for their texture and nutty taste. 
D)  Fat in bread dough enhances moisture loss and reduces the bread's shelf life. 
A)  Yeast grows well in warm liquid with a small amount of sugar added. 
B)  All-purpose and bread flours can be used interchangeably in yeast bread recipes. 
C)  Oats are commonly added to whole-grain breads for their texture and nutty taste. 
D)  Fat in bread dough enhances moisture loss and reduces the bread's shelf life.

Question 12

The over-development of gluten often results in a baked product that is

Accepted Answer

A)  coarse in texture. 
B)  fine-grained in texture. 
C)  irregular in texture. 
D)  regular in texture. 
A)  coarse in texture. 
B)  fine-grained in texture. 
C)  irregular in texture. 
D)  regular in texture.

Question 13

During bread dough fermentation

Accepted Answer

A)  the shaped dough is placed in a dry, cool, undisturbed place for rising. 
B)  the ideal temperature for the dough is approximately 65 degrees F. 
C)  carbon dioxide is produced while enzyme and pH changes take effect. 
D)  none of the above answers is correct 
A)  the shaped dough is placed in a dry, cool, undisturbed place for rising. 
B)  the ideal temperature for the dough is approximately 65 degrees F. 
C)  carbon dioxide is produced while enzyme and pH changes take effect. 
D)  none of the above answers is correct

Question 14

Which statement is true regarding enzymes in yeast dough?

Accepted Answer

A)  Alpha-amylase starts to degrade damaged starch granules to sugars. 
B)  Beta-amylase converts dextrins to maltose. 
C)  Proteases are added to improve how the dough handles. 
D)  Maltogenic alpha-amylase is used because of its anti-staling effect in the final baked product. 
E)  all of the above answers are correct 
F) none of the above answers is correct 
A)  Alpha-amylase starts to degrade damaged starch granules to sugars. 
B)  Beta-amylase converts dextrins to maltose. 
C)  Proteases are added to improve how the dough handles. 
D)  Maltogenic alpha-amylase is used because of its anti-staling effect in the final baked product. 
E)  all of the above answers are correct 
F) none of the above answers is correct

Question 15

The _____ method consists of placing all the ingredients into a bowl, mixing them into a dough, kneading the dough, and then allowing it to rise before it is shaped into a loaf or other form.

Accepted Answer

A)  straight dough 
B)  muffin 
C)  batter 
D)  sponge 
E)  rapid mix 
A)  straight dough 
B)  muffin 
C)  batter 
D)  sponge 
E)  rapid mix

Question 16

Sourdough bread has a unique taste and chewy texture because

Accepted Answer

A)  it is made from a sponge containing Lactobacillus plantarum bacteria. 
B)  it has a pH of 4.0 to 4.8. 
C)  the lower pH inhibits the amylase enzymes from breaking down starch into maltose. 
D)  all of the above answers are correct 
E)  none of the answers is correct 
A)  it is made from a sponge containing Lactobacillus plantarum bacteria. 
B)  it has a pH of 4.0 to 4.8. 
C)  the lower pH inhibits the amylase enzymes from breaking down starch into maltose. 
D)  all of the above answers are correct 
E)  none of the answers is correct

Question 17

Breads are a good source of which nutrient(s)?

Accepted Answer

A)  all carbohydrates 
B)  complex carbohydrates 
C)  lipids and their components 
D)  proteins 
E)  fat-soluble vitamins and iron 
A)  all carbohydrates 
B)  complex carbohydrates 
C)  lipids and their components 
D)  proteins 
E)  fat-soluble vitamins and iron

Question 18

Adding malt to breads

Accepted Answer

A)  makes them sweeter, stickier, and heavier than other breads. 
B)  decreases bread loaf quality. 
C)  strengthens gluten structure. 
D)  eliminates the need for a biological leavening agent. 
A)  makes them sweeter, stickier, and heavier than other breads. 
B)  decreases bread loaf quality. 
C)  strengthens gluten structure. 
D)  eliminates the need for a biological leavening agent.

Question 19

Why does dough have to be punched down after fermentation?

Accepted Answer

A)  to even out temperatures 
B)  to redistribute sugars, yeast, and gluten 
C)  to break large air bubbles into smaller cells 
D)  to allow excess carbon dioxide gas to escape 
E)  all of the above answers are correct 
A)  to even out temperatures 
B)  to redistribute sugars, yeast, and gluten 
C)  to break large air bubbles into smaller cells 
D)  to allow excess carbon dioxide gas to escape 
E)  all of the above answers are correct

Question 20

Matching
Definition choices:
-rapid mix

Accepted Answer

A) a method in which all ingredients are placed in a bowl at one time, mixed, and kneaded 
B) the method that allows for the fermentation of the yeast, water, and one third of the flour 
C) the combining and beating of the ingredients to develop the gluten 
D) the method used primarily for bread machines 
E) increasing the volume of dough through fermentation 
A) a method in which all ingredients are placed in a bowl at one time, mixed, and kneaded 
B) the method that allows for the fermentation of the yeast, water, and one third of the flour 
C) the combining and beating of the ingredients to develop the gluten 
D) the method used primarily for bread machines 
E) increasing the volume of dough through fermentation

Exam 20: Yeast Breads

When preparing a loaf of bread dough,

"Rope" contamination is more apt to occur during

Over-fermentation causes a coarse grain and an alcoholic flavor to the bread.

Normally the preparation of yeast bread takes approximately

Specialty bread products on the market include "low-glycemic-index" breads, which are

Wheat flour is primarily used for yeast breads because of its

Which of the following ingredients is added to protect commercially baked breads from mold growth?

The purpose of kneading is to

In yeast bread production,

The process that causes yeast dough to rise is called

Which of the following statements about bread ingredients is false?

The over-development of gluten often results in a baked product that is

During bread dough fermentation

Which statement is true regarding enzymes in yeast dough?

The _____ method consists of placing all the ingredients into a bowl, mixing them into a dough, kneading the dough, and then allowing it to rise before it is shaped into a loaf or other form.

Sourdough bread has a unique taste and chewy texture because

Breads are a good source of which nutrient(s)?

Adding malt to breads

Why does dough have to be punched down after fermentation?

Matching Definition choices: -rapid mix

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