Question 1

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. A

Question 2

The problem of streaky crumb in a prepared yeast bread can be attributed to

Accepted Answer

A)  insufficient salt. 
B)  dough that proofed too much. 
C)  dough that is too soft. 
D)  dough that is too old. 
A)  insufficient salt. 
B)  dough that proofed too much. 
C)  dough that is too soft. 
D)  dough that is too old. D

Question 3

One way to determine whether kneading is complete is to stretch some of the dough into a "proof box."

Accepted Answer

A) True 
 B)False  False

Question 4

Match between columns
                        Premises: sponge method
proofing
rapid mix
straight dough method
batter method

Accepted Answer

The Answer of the method used primarily for bread machines is...

Question 5

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.

Question 6

Overfermentation

Accepted Answer

A)  may be desirable depending on which mixing method is used. 
B)  stretches the gluten, resulting in a strong gluten formation. 
C)  creates a fine grain and sweet smell from the excess acid production. 
D)  affects color and flavor because of its inhibition of the Maillard reaction. 
A)  may be desirable depending on which mixing method is used. 
B)  stretches the gluten, resulting in a strong gluten formation. 
C)  creates a fine grain and sweet smell from the excess acid production. 
D)  affects color and flavor because of its inhibition of the Maillard reaction.

Question 7

The purpose of second proofing a loaf of bread is to

Accepted Answer

A)  create a dough that is adequately aerated. 
B)  alter the shape of the loaf with rising. 
C)  increase the crumb texture. 
D)  always at least double the volume. 
A)  create a dough that is adequately aerated. 
B)  alter the shape of the loaf with rising. 
C)  increase the crumb texture. 
D)  always at least double the volume.

Question 8

The sponge method

Accepted Answer

A)  is often used for preparing hot dog and hamburger buns. 
B)  is often used with ready-to-use bread-making mixtures. 
C)  involves combining yeast with water and some flour and allowing it to ferment in a warm place until foamy. 
D)  requires mixing the dry ingredients and wet ingredients together just until moistened so that there is not a lot of gluten formation. 
A)  is often used for preparing hot dog and hamburger buns. 
B)  is often used with ready-to-use bread-making mixtures. 
C)  involves combining yeast with water and some flour and allowing it to ferment in a warm place until foamy. 
D)  requires mixing the dry ingredients and wet ingredients together just until moistened so that there is not a lot of gluten formation.

Question 9

Yeast breads can be prepared using all of the following mixing methods except

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 10

The quick expansion of dough during the first 10 minutes of baking, caused by expanding gases, is called oven spring.

Accepted Answer

A) True 
 B)False

Question 11

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 12

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 these are 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 these are correct.

Question 13

Which statement is true regarding enzymes in yeast dough?

Accepted Answer

A)  α-amylase starts to degrade damaged starch granules to sugars. 
B)  β-amylase converts dextrins to maltose. 
C)  Proteases are added to improve how the dough handles. 
D)  Maltogenic α-amylase is used because of its anti-staling effect in the final baked product. 
E)  All of these are correct.
F) None of these are correct. 
A)  α-amylase starts to degrade damaged starch granules to sugars. 
B)  β-amylase converts dextrins to maltose. 
C)  Proteases are added to improve how the dough handles. 
D)  Maltogenic α-amylase is used because of its anti-staling effect in the final baked product. 
E)  All of these are correct.
F) None of these are correct.

Question 14

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

Accepted Answer

A)  calcium propionate 
B)  polysorbates 
C)  sodium bicarbonate 
D)  All of these are correct. 
E)  None of these are correct. 
A)  calcium propionate 
B)  polysorbates 
C)  sodium bicarbonate 
D)  All of these are correct. 
E)  None of these are correct.

Question 15

Yeast breads are leavened with the

Accepted Answer

A)  sugar provided by carbohydrate in the flour. 
B)  steam provided by evaporating water. 
C)  lecithin provided by egg yolk. 
D)  carbon dioxide gas produced by yeast. 
A)  sugar provided by carbohydrate in the flour. 
B)  steam provided by evaporating water. 
C)  lecithin provided by egg yolk. 
D)  carbon dioxide gas produced by yeast.

Question 16

The yeasts that ferment bread dough become activated at _____, slow down below _____, and die at temperatures at or above _____.

Accepted Answer

A)  55 to 85°F; 40°F; 130°F 
B)  60 to 90°F; 45°F; 135°F 
C)  68 to 100°F; 50°F; 140°F 
D)  80 to 120°F; 60°F; 145°F 
A)  55 to 85°F; 40°F; 130°F 
B)  60 to 90°F; 45°F; 135°F 
C)  68 to 100°F; 50°F; 140°F 
D)  80 to 120°F; 60°F; 145°F

Question 17

Which method is the simplest of all the mixing techniques and requires no kneading after the ingredients have been mixed?

Accepted Answer

A)  sponge method 
B)  straight dough method 
C)  batter method 
D)  rapid mix method 
A)  sponge method 
B)  straight dough method 
C)  batter method 
D)  rapid mix method

Question 18

"Rope" is the sticky, moist texture of breads that results from contamination by

Accepted Answer

A)  moths. 
B)  bacteria. 
C)  rancid fats. 
D)  mold. 
A)  moths. 
B)  bacteria. 
C)  rancid fats. 
D)  mold.

Question 19

Which statement regarding baking pan selection for yeast breads is true?

Accepted Answer

A)  Oven temperatures should be reduced by 25°F when working with quarry or clay baking stones. 
B)  Longer baking times and sticking may occur with dark, heavy-weight steel pans. 
C)  Shiny aluminum provides even heating but does not promote desired development of the loaf's color and crust. 
D)  Insulated pans tend to brown bread more quickly, especially around the edges. 
A)  Oven temperatures should be reduced by 25°F when working with quarry or clay baking stones. 
B)  Longer baking times and sticking may occur with dark, heavy-weight steel pans. 
C)  Shiny aluminum provides even heating but does not promote desired development of the loaf's color and crust. 
D)  Insulated pans tend to brown bread more quickly, especially around the edges.

Question 20

Describe the bread-making process step-by-step and indicate the importance of each step with respect to the quality of the final product.

Accepted Answer

See section 20-1. Answer should include

Exam 20: Yeast Breads

Adding malt to breads

The problem of streaky crumb in a prepared yeast bread can be attributed to

One way to determine whether kneading is complete is to stretch some of the dough into a "proof box."

When preparing a loaf of bread dough,

Overfermentation

The purpose of second proofing a loaf of bread is to

The sponge method

Yeast breads can be prepared using all of the following mixing methods except

The quick expansion of dough during the first 10 minutes of baking, caused by expanding gases, is called oven spring.

Wheat flour is primarily used for yeast breads because of its

Sourdough bread has a unique taste and chewy texture because

Which statement is true regarding enzymes in yeast dough?

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

Yeast breads are leavened with the

The yeasts that ferment bread dough become activated at _____, slow down below _____, and die at temperatures at or above _____.

Which method is the simplest of all the mixing techniques and requires no kneading after the ingredients have been mixed?

"Rope" is the sticky, moist texture of breads that results from contamination by

Which statement regarding baking pan selection for yeast breads is true?

Describe the bread-making process step-by-step and indicate the importance of each step with respect to the quality of the final product.

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