Deck 20: Yeast Breads

Question 1

A 1-ounce slice of bread has about

A) 5 grams of protein.
B) 15 grams of carbohydrate.
C) 120 calories.
D) All of these are correct.

Answer 1

B

Question 2

Too much kneading will

A) overform the crumb.
B) burn the loaf of bread.
C) speed up rate of staling.
D) slow fermentation.

Answer 2

D

Question 3

The sponge method

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.

Answer 3

C

Question 4

Wheat flour is the most common flour used in yeast breads because it has the highest amount of

A) gliadin.
B) carbohydrate.
C) protein.
D) gluten.

Question 5

During bread dough fermentation

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

Question 6

Which method requires no kneading after the ingredients have been mixed and is therefore a good method for the rapid production of different kinds of breads required in food-service operations?

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

Question 7

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

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

Question 8

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 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 9

A bread-making machine uses which type of mixing method?

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

Question 10

Optional ingredients in yeast breads include

A) fat and/or eggs.
B) liquids.
C) salt and sugar.
D) flour and yeast.

Question 11

What is the one reason many people choose to buy rather than make bread?

A) The preparation of yeast bread is at least a ½- to 1-hour operation.
B) The preparation of yeast bread is at least a 2½- to 3-hour operation.
C) The preparation of yeast bread is at least a 5- to 6-hour operation.
D) The preparation of yeast bread is at least a 3- to 4-hour operation.

Question 12

Which of the following statements about bread ingredients is false?

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 speeds up moisture loss and shortens the bread's shelf life.

Question 13

What type of flour must be supplemented in order to improve baking quality?

A) wheat flour
B) bread flour
C) rye flour
D) buckwheat flour

Question 14

Wheat flour is primarily used for yeast breads because of its

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

Question 15

When preparing yeast bread dough,

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) None of these are correct.

Question 16

What improves mouthfeel and acceptability, increases loaf volume, decreases firmness from staling, and improves the overall shelf life of baked goods?

A) hydrocolloids
B) rye
C) corn syrup
D) polysorbates

Question 17

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

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

Question 18

What assists with color fixation in baked goods?

A) hydrocolloids
B) sodium propionate
C) polysorbates
D) sodium citrate

Question 19

Yeast breads are leavened with the

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 20

Which type of bread requires about 8 to 10 hours to fully develop its flavor?

A) small bread
B) pita
C) sourdough
D) focaccia

Question 21

In yeast bread production,

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 these are correct.
F) None of these are correct.

Question 22

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 23

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

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 24

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

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

Question 25

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

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

Question 26

Which statement is true regarding enzymes in yeast dough?

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 27

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

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

Question 28

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 29

When preparing a 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 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 30

To increase the volume of dough through fermentation, that is, by allowing the dough to rise, is known as

A) proof box.
B) gluten window.
C) proofing.
D) snap back.

Question 31

Overfermentation

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 32

Punching down a bread dough produces a more

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

Question 33

The step of bread making that involves physically handling the dough until it achieves a smooth, soft, and nonsticky surface and springs back when pressed gently is called

A) baking.
B) shaping.
C) proofing.
D) kneading.

Question 34

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 35

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

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 36

Baking yeast breads at higher altitudes

A) results in breads that rise slower.
B) requires more leavening agents.
C) needs slightly higher baking temperatures.
D) All of these are correct.

Question 37

During baking, sometimes dough spills over the sides of the bread pan. This may occur because

A) the initial temperature was not hot enough.
B) the protein did not congeal properly.
C) the yeast continued to ferment during baking.
D) the dough was overfermented prior to baking.
E) All of these are correct.
F) None of these are correct.

Question 38

Which method primarily uses bread-making machines, kitchen appliances designed to make bread making easier?

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

Question 39

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 these are correct.

Question 40

The process that causes yeast dough to rise is called

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

Question 41

Milk brushed on the surface of the loaf before or during baking will give the crust a golden brown color due to the caramelization of the milk.

Question 42

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

Question 43

Explain the role of the following ingredients in yeast bread preparation: flour, leavening, sugars (or other sweeteners), fat, and liquid.

Question 45

As yeast ferments, the dough will double in size as carbon dioxide gas is produced by the yeast and as enzyme and pH changes take effect.

Question 46

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

Question 47

Explain what staling is and give three examples of techniques you can use with yeast breads to prevent staling.

Question 48

Professional bakers use a batter method to optimize fermentation conditions.

Question 49

Compare and describe the four mixing methods used for yeast breads. Include advantages and disadvantages of each method.

Question 50

An overkneaded dough will "snap back" when being rolled out because of a heavy gluten network that tightens the dough.

Question 51

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

Question 52

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 53

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 54

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

Question 55

Describe the different varieties of yeast breads.

Question 56

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

Question 57

Refrigeration speeds the staling of bread.

Question 58

Baking at altitudes above 1,000 feet requires changes in yeast bread recipe ingredient measurements, preparation time, and oven temperatures.