Deck 20: Yeast Breads

Question 1

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

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

Answer 1

B

Question 2

Which mixing method is used primarily with bread-making machines?

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

Answer 2

E

Question 3

During fermentation

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)as the yeast ferments, carbon dioxide is produced while enzyme and pH changes take effect.
D)all of the above answers are incorrect

Answer 3

C

Question 4

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

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 5

Normally the preparation of yeast bread takes approximately

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 6

The four best-known methods for mixing yeast breads include all of the following except

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

Question 7

The sponge method

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

Question 8

Which mixing method has the simplest of all mixing techniques and is a good method for the rapid production of bread products used in food service operations?

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

Question 9

Bread leavened with carbon dioxide produced by baker's yeast is called

A)flat bread.
B)rapid-mix bread.
C)slack bread.
D)yeast bread.
E)quick bread.

Question 10

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

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 11

Regarding mixing methods,

A)prior to mixing, all ingredients should be either cold or at room temperature, depending on the specific method, in order to obtain the desired dough consistency.
B)the dough temperature determines whether the dough is too soft, too firm, or just right.
C)it is important for the dough to reach the desired degree of cohesion because this influences the dough handling characteristics and the final quality of the baked item.
D)all of the above answers are incorrect

Question 12

The purpose of kneading is to

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 13

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

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

Question 14

Saccharomyces cerevisiae

A)is often found in both quick and yeast breads.
B)multiples rapidly at extreme temperatures.
C)requires both sugar and moisture to multiply.
D)is a single-celled mold that sometimes spoils food and causes illness.

Question 15

The most commonly used flour for a yeast bread is

A)buckwheat.
B)millet.
C)rye.
D)wheat.
E)corn.

Question 16

Kneading is not required for a yeast bread if the _____ method is used

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

Question 17

Which of the following statements about kneading dough if false?

A)Kneading in too much flour should be avoided because it will slow fermentation time, leaving the final product dry and streaked or heavy.
B)Overkneaded dough will "snap back" when being rolled out due to a heavy gluten network that "tightens" the dough.
C)Cold dough will "snap back"; however, this problem reverses itself when the dough is allowed to warm up.
D)It is very easy to overwork a dough by hand.

Question 18

Which of the following statements is incorrect about recently marketed flour products?

A)White wheat flour has the nutrient advantages of whole grain including more minerals, B vitamins, and fiber.
B)White wheat flour retains the freshness, taste, and smoother mouthfeel of refined flour.
C)Organic wheat flour is also available.
D)Some research indicates that organic wheat may be slightly better for bread making than conventionally-cultivated wheat.

Question 19

Regarding optimal fermentation temperatures, yeasts become activated at _____, slow down below _____, and die at temperatures at or above _____

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

Question 20

In addition to yeast and flour, the basic ingredients in a yeast bread include all of the following EXCEPT

A)fat and/or eggs.
B)some liquid.
C)salt.
D)sugar.

Question 21

"Rope" contamination is more apt to occur during

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

Question 22

Protein coagulates and starch granules start to swell and gelatinize at about

A)120 degrees F.
B)125 degrees F.
C)130 degrees F.
D)140 degrees F.

Question 23

The optimum fermentation temperature range for yeast breads is 68-100° F

Question 24

Regarding baking pans and yeast breads,

A)oven temperatures should be reduced by 25 degrees 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 25

Sourdough bread has a unique taste and chewy texture because

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 26

Overfermentation

A)is 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 the Maillard reaction.

Question 27

Yeast breads rise faster at higher altitudes because there is less atmospheric pressure, so

A)more leavening agent will be needed.
B)less liquid is need.
C)baking temperatures should be slightly decreased, about 10 to 15 degrees F.
D)all of the above answers are correct
E)none of the above answers is correct

Question 28

Punching down a bread dough produces a more

A)evenly colored top crust loaf of bread.
B)fine-grained loaf.
C)symmetrical loaf.
D)yeasty loaf.
E)coarse-grain loaf similar to the European loaves.

Question 29

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

Question 30

When preparing the loaf of bread dough,

A)sesame, caraway, or poppy seeds are adhered to the top of the loaf with a thin layer of egg yolk.
B)scoring 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)the technique of brushing loaves with water or introducing steam into the oven will give the loaves a softer crust.

Question 31

Adding malt to breads

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 32

Why does dough have to be punched down after fermentation?

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 33

The crumb of a baked product is the regularity of the cells in a loaf of bread

Question 34

The technique of brushing loaves of bread with butter will give a crispier crust to a loaf of bread

Question 35

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

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

Question 36

Raised doughnuts are made with _____ and leavened with _____

A)pastry flour, both biological and chemical leavening agents
B)cake flour, both biological and chemical leavening agents
C)bread flour, a biological agent
D)high-gluten flour, a biological agent

Question 37

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

Question 38

Cake doughnuts are made with _____ and leavened with _____

A)pastry flour, baking soda
B)cake flour, baking powder
C)all-purpose flour, yeast
D)bread flour, yeast

Question 39

The purpose of second proofing a loaf of bread is to

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 40

The process that causes yeast dough to rise is called

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

Question 41

The microwave oven is recommended for a loaf of bread

Question 42

Definition choices:
a.a method of mixing where all ingredients are placed in a bowl at one time
b.the method that allows for the fermentation of the yeast, water, and one third of the flour
c.the combining of the ingredients and the beating of them to develop the gluten
d.the method used primarily for bread machines
e.increasing the volume of shaped dough through continued fermentation
proofing

Question 43

Refrigeration speeds the staling of bread

Question 44

Definition choices:
a.a method of mixing where all ingredients are placed in a bowl at one time
b.the method that allows for the fermentation of the yeast, water, and one third of the flour
c.the combining of the ingredients and the beating of them to develop the gluten
d.the method used primarily for bread machines
e.increasing the volume of shaped dough through continued fermentation
batter method

Question 45

What are specialty breads, and how do they vary from regular varieties? Give examples Describe unique ingredients that can be included along with any altered nutrient values

Question 46

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

Question 47

Definition choices:
a.a method of mixing where all ingredients are placed in a bowl at one time
b.the method that allows for the fermentation of the yeast, water, and one third of the flour
c.the combining of the ingredients and the beating of them to develop the gluten
d.the method used primarily for bread machines
e.increasing the volume of shaped dough through continued fermentation
sponge method

Question 48

Definition choices:
a.a method of mixing where all ingredients are placed in a bowl at one time
b.the method that allows for the fermentation of the yeast, water, and one third of the flour
c.the combining of the ingredients and the beating of them to develop the gluten
d.the method used primarily for bread machines
e.increasing the volume of shaped dough through continued fermentation
straight dough method

Question 49

How are bagels made? What kind of flour might one use instead of all-purpose? Why are bagels boiled before baking?

Question 50

Definition choices:
a.a method of mixing where all ingredients are placed in a bowl at one time
b.the method that allows for the fermentation of the yeast, water, and one third of the flour
c.the combining of the ingredients and the beating of them to develop the gluten
d.the method used primarily for bread machines
e.increasing the volume of shaped dough through continued fermentation
rapid mix

Question 51

Compare and describe the four mixing methods for yeast breads including the straight dough, sponge, batter, and rapid mix methods Include advantages and disadvantages of each method

Question 52

Describe the different varieties of yeast breads

Question 53

At higher altitudes yeast breads rise more slowly

Question 54

List and describe typical yeast bread ingredients and their functions

Question 55

What is staling? What are some theories as to why staling occurs? When does it begin to occur? What is the best method of preserving fresh bread? How long can it be kept? Can retrogradation be reversed? If so, how? Is microwaving recommended? Why or why not? What anti-staling additives do commercial bakers often use? What is "rope," and how can it be prevented?

Question 56

The bottom of a loaf of bread will sound hollow when tapped if it is done

Question 57

Whole-wheat bread has a lower fiber content than white bread