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AIT Prep > Bread!!! > Flashcards

Bread!!! Flashcards

1
Q

List all 13 steps in the bread making cycle.

A
  1. Scaling ingredients
  2. Mixing the dough
  3. Bulk Fermentation
  4. Punch
  5. Dividing/Scaling of units
  6. Rounding
  7. Intermediate Proof
  8. Moulding/Shaping
  9. Panning the bread
  10. Final Proof
  11. Baking
  12. Cooling and Slicing
  13. Packaging
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2
Q

What are 3 objectives of mixing a yeast dough?

A

Dough is mixed for 3 reasons:

  1. To Distribute the ingredients
  2. To Hydrate the dough mass
  3. To Develop optimum Gluten
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3
Q

What are 2 main functions of bulk fermentation?

A

Fermentation is the step where the dough is leavened with carbon dioxide. The gluten is relaxed or mellowed and flavour deepens.

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4
Q

What are 2 reasons for punching a dough?

A

Dough is punched to 1)Equalize temperature and 2)break up large pockets of gas to optimize the formation of small air cells.
Equally important to Artisan dough, is to stretch and form the gluten to permit gluten development and strengthen the dough.

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5
Q

Why should dough be accurately divided/scaled?

A

All dough pieces must be weighed to ensure they have the same size, so that the product is uniform. This will allow for a more even bake, and consistent product.

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6
Q

What are 3 main reasons for rounding a piece of dough?

A

Dough must be rounded to

1) form a smooth outside skin
2) expel gas
3) form a seal on the dough piece

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7
Q

What is the reason for the intermediate proof?

A

Intermediate proof allows the dough to recover from rounding and to relax so that the moulding will produce a good shape.

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8
Q

What is the function of final molding?

A

Final molding determines the shape of the baked product.

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9
Q

What is the function of final proof?

A

Final proof determines the size and shape of the product.

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10
Q

What are some functions of baking yeasted products?

A

Baking turns the dough piece into a Light, Leavened, Digestible, Flavourful food.

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11
Q

What happens to bread if it’s wrapped while still warm?

A

If bread is packaged while still warm, condensation will occur within the package. Mould may grow. The crisp crust will turn soft, then leathery.

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12
Q

What is the Straight Dough method of bread making?

A

The straight dough method of bread making is when all the ingredients are incorporated at once, and then mixed into a uniform dough.

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13
Q

What is the correct order of incorporation of ingredients for Straight Dough?

A

When using a planetary Hobart mixer, first add water. This is to make sure that the flour is not left on the bottom of the bowl. Scale flour then add salt, sugar, milk powder, fat and yeast into separate pile son top of the flour. Mix slightly with your hands. Begin to mix on first speed until all ingredients are hydrated. It is very important to mix the milk powder into the flour. If by chance milk powder first mixes with water, it will lump and the lumps will remain to create a lumpy dough.

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14
Q

What is the standard water percentage for bread using the straight dough method?

A

Straight dough method: The standard amount of water is 65% by bakers’ percent.

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15
Q

What is the standard salt level for bread using the straight dough method?

A

Straight dough method: The standard amount of salt is 2% by bakers’ percent.

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16
Q

What is the standard sugar level for bread using the straight dough method?

A

Straight dough method: The standard amount of sugar is 2.5% by bakers’ percent.

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17
Q

What is the standard fat level for bread using the straight dough method?

A

Straight dough method: The standard amount of shortening is 4% by bakers’ percent.

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18
Q

What is the standard yeast level for bread using the straight dough method?

A

Straight dough method: The standard amount of yeast is 3% for a one hour dough at 27C.

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19
Q

What is the normal bread-making Temperature range for bread dough?

A

Bread dough should be kept at a temperature of 25C-29C (27C is ideal)

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20
Q

What is the normal mixing time needed for bread dough?

A

White dough is mixed for 2-3 minutes on first speed until hydrated, then 6 minutes on second speed until gluten development is adequate and a window pane is achieved.

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21
Q

What is the normal proof time for pan bread?

A

Pan bread is normally proofed 1 hour at 90-95F and 90-95% RH.

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22
Q

What is the normal baking Time for pan bread?

A

Pan bread at 625G is usually baked for 30 minutes.

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23
Q

What is the normal baking temperature for pan bread?

A

Pan bread is usually baked at 425F (218C).

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24
Q

Why do certain formulas ask for the fat to be added toward the end of the mixing period?

A

Fat sometimes is added at the very end of mixing because a dough will mix more quickly to full gluten development without it, at which time the fat is just mixed until it is incorporated.

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25
Q

Why is yeast sometimes dispersed in water before incorporation into the dough?

A

Yeast may be mixed in with water first and then added to the mixer to ensure good distribution. Otherwise if a dough is given a very short mix, the yeast may not be mixed in uniformly.

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26
Q

What is the normal level of sugar in a standard white bread?

A

Sugar makes up 2.5% of the weight of the flour. If sugar is over 10% then the sugar will retard the yeast.

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27
Q

What is L cysteine hydrochloride and what is its function in the chemical method of bread making?

A

L cysteine chloride is a chemical reducing agent. This means it breaks down protein bonds during the mixing process.

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28
Q

What is ascorbic acid and what is its function in bread making?

A

Ascorbic acid is an oxidizing agent and works to restructure the protein bonds into disulphide bonds.

29
Q

How are additives such as L cysteine and ascorbic acid normally purchased by the baker?

A

Bakers generally buy flour such as Rapido, which contains the two chemicals in the correct balance. Both chemicals are required and each one acts independently to produce a strong gluten network. As a dough mixes, protein bonds form irregularly. The L cysteine hydrochloride breaks these down so that the ascorbic acid can reassemble the protein bonds in a structured and orderly alignment.

30
Q

What are the 4 suggested changes which should be made if changing from a straight dough to a chemical dough and why are they recommended?

A

When making a no-time dough, it may be advantageous to 1)calculate slightly warmer dough temperature to compensate for the normal increase in temperature during bulk fermentation. 2)Increase the water 3-5% to allow for ease of machine moulding, then 3)increase the yeast slightly to compensate for lag time and to 4)decrease the mixing time slightly, because the oxidizing agent will do the restructuring work.

31
Q

What are 4-5 benefits of using the chemical/no-time method over the straight dough method?

A

Benefits of using the chemical/no-time method include 1)the speed of dough development and 2)the ease of production scheduling, and 3)the fact that no special equipment is necessary. 4)There is less hidden loss because there is no bulk fermentation time. 5)With additional water, the dough will be softer and the yield is better.

32
Q

What are some possible reasons for lack of volume in bread making?

A
  1. Undermixing the dough
  2. Using the wrong flour
  3. Using damaged yeast
  4. Too much salt
  5. Lack of fermentation
  6. Cold dough
  7. Improper scaling weight
  8. Hot oven
  9. Lack of proof time.
33
Q

What are 4 causes for excessive volume in breads?

A
  1. Excess yeast
  2. Lack of salt
  3. Overproofing
  4. Low oven temperature
34
Q

What are 6 causes for pale crust color?

A
  1. Lack of salt
  2. Excess yeast
  3. Old dough
  4. Excess proof time
  5. Underbaking
  6. Low baking temperature
35
Q

What are 4 reasons for excessive crust color?

A
  1. Excess salt
  2. Hot oven temperature
  3. Overbaking
  4. Green dough
36
Q

What are 3 causes for blistering crust?

A
  1. Excess humidity in the proofer
  2. Excess steam at the oven
  3. Careless moulding
37
Q

What are 5 causes for flying tops?

A
  1. Green dough
  2. Lack of proof time
  3. Stiff dough
  4. Skinning in the proofer
  5. Lack of diastatic activity
38
Q

What are 6 possible causes for poor texture?

A
  1. Overmixing
  2. Undermixing
  3. Stiff dough
  4. Dough is skinned on the table or in the proofer
  5. Underproofing
  6. Overproofing
39
Q

What are 6 reasons for having a streaky crumb?

A
  1. Undermixing
  2. Excess flour
  3. Excess oil during moudling
  4. Skinning of the dough at the bench
  5. Loose moulding
  6. Dough picked up color or crumb from the dough table
40
Q

What are 4 reasons for poor crumb color?

A
  1. Too much malt (salt??)
  2. Overfermenting
  3. Dough is hot
  4. Oven temperature is too low
41
Q

What are 6 possible causes for having coarse open grain?

A
  1. Weak flour
  2. Dough is too stiff or slack
  3. Overmixed
  4. Underfermented
  5. Overproofed
  6. Oven temperature
42
Q

What are 6 possible causes for having large holes in the crumb?

A
  1. Weak flour
  2. Low salt
  3. Improper mixing
  4. High proof temperature
  5. Under or over fermenting
  6. Excess flour or divider oil during processing
43
Q

What are 6 possible causes for bread having poor keeping properties?

A
  1. Low sugar
  2. Low milk powder
  3. Undermixed
  4. Poor hydration
  5. Poor fermentation
  6. Low baking temperature
44
Q

What are 6 possible causes for poor flavour and aroma in bread?

A
  1. Poor quality of ingredients
  2. Insufficient salt
  3. Improper storage conditions
  4. Dirty bakery
  5. Rancid fat
  6. Over/under fermentation
45
Q

How do sweet doughs differ in formulation from most fermented doughs?

A

A sweet dough formula is enriched with additional sugar, fat, eggs and more yeast.

46
Q

Why and how is mixing time different for sweet doughs?

A

A sweet dough is given a short mix. Further gluten development will take place during rolling and shaping.

47
Q

What should the consistency of sweet dough be like?

A

A sweet dough should be soft and sticky in order to enhance shelf life.

48
Q

Why are sweet doughs usually taken cool?

A

Sweet doughs are most often produced cool to slow fermentation and prevent the yeast from overworking in a sugar environment. Sugar draws moisture away from the yeast and the yeast must work harder to maintain fermentation.

49
Q

Why do sweet doughs usually contain more yeast?

A

Sweet doughs contain more yeast to allow fermentation to proceed at a consistent rate.

50
Q

Explain why some pastry flour is used in sweet doughs.

A

Pastry flour or cake flour may be added to the bread flour in a sweet dough to give tender eating qualities.

51
Q

What qualities do eggs confer upon the sweet dough product?

A

Eggs add stability and structure to the sweet dough.

52
Q

What are the functions of fat in sweet dough?

A

Fat is an enriching agent, adds to the pliability of the dough and improves both the shelf life and tenderness of the product.

53
Q

Why are milk solids added to sweet doughs?

A

Milks solids improve the texture of the grain and enhance shelf life. They contribute to the browning of the crust colour of the product. Milk improves flavour and the nutrition as well.

54
Q

What guidelines should be observed when baking sweet dough products?

A

Sweet dough should be baked light in a moderately low oven.

55
Q

How can the drying of sweet dough products be reduced?

A

Sweet dough should be glazed with apricot, syrup or a brush on glaze as it comes out of the oven so it does not dry out quickly.

56
Q

If sweet dough is made up and then retarded, how should it be prepared for baking?

A

Sweet dough that is frozen or retarded should be left at room temperature so the product can come to room temperature before baking.

57
Q

Why is water essential to the fermentation process of sweet doughs?

A

Water is essential for yeast activity and fermentation in sweet doughs.

58
Q

What is the difference between ADSORPTION and water ABSORBTION in dough making?

A

ADSORPTION of water occurs when water is held on the outside of protein or starch. During the mixing, protein begins to pick up twice its weight in water and become hydrated. Water held on the outside of the starch until the batter is heated, and then the water is ABSORBED by the starch cell as it swells to its maximum.

59
Q

How is gluten formed?

A

Gluten is formed when the proteins glutenin and gliadin pick up water during mixing.

60
Q

What part does gluten play in the final loaf structure?

A

Gluten forms the structure of the bread and gives the loaf volume.

61
Q

In what way does water assist in the dough making process?

A

Water dissolves sugar and salt. Water disperses yeast. Water is required for the hydration of protein, leading to gluten formation. Water wets the starch and is picked up and retained in a stable gel formation.

62
Q

Why is water the easiest and most effective means of dough temperature adjustment?

A

Using water to produce the desired dough temperature is ideal because it is easy to calculate, easy to turn the tap to get the desired water temperature and effective because water is one of the dough’s two main ingredients and forms a large proportion of the dough.

63
Q

In dough making, what is the result of using a very high or very low pH? What can be done to counter such a situation?

A

If the pH of water is very alkaline, the yeast will be retarded and the dough will be tight. To counteract this, add yeast. A sour dough will help adjust the pH. Yeast normally likes a pH of 4-6. If the pH of the water is too acidic, the dough may be retarded. It may be necessary to treat the water or add additional yeast.

64
Q

What are the major functions of salt making in bread?

A
  1. The major function of salt in bread making is to regulate the activity of yeast. Salt controls yeast because salt has a great affinity for water and draws water away from the yeast cell. In this manner, salt controls fermentation.
  2. Salt tightens a dough and adds stability.
  3. Salt is important for flavour and improves crust colour.
65
Q

What is the normal quantity of salt required for a regular pan bread one hour straight dough at 27C?

A

For regular pan bread, salt is used at 2% based on the flour.

66
Q

What are 5 faults which would be apparent in bread made from a dough containing too much salt?

A
  1. If dough has excess salt, the dough would ferment very slowly.
  2. The dough would be tough and tight.
  3. The bread would taste salty.
  4. The crust colour would be foxy red and
  5. The volume of the loaf would be very poor.
67
Q

What are faults which would be apparent in bread made with dough containing insufficient salt?

A
  1. If the dough has insufficient salt it ferments very fast.
  2. The dough is very soft and sticky, and the fermentation is unchecked.
  3. The bread is huge in volume.
  4. The crust colour is very pale.
  5. The bread is tasteless.
68
Q

How could a shortage or absence of salt in a dough be recognized during fermentation?

A

If fermentation was very quick or very slow, this could indicate a lack or an excess of salt. Check the dough. A very strong dough indicates lack of salt, whereas a tight dough could indicate excess salt. Taste the dough to see if it is salty or bland.

69
Q

How could salt could be added to the dough after the normal mixing time?

A

If salt has been omitted, during ¾ bulk fermentation time, sprinkle the dough with salt and mix until combined. Proceed to work off the dough.

AIT Prep (14 decks)

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