EXAM 3: Yeast Bread And Quick Bread Techniques

Question 1

Baked goods contain these basic dry ingredients

Answer 1

Flour
Leavening Agents
Sugar
Salt

Question 2

Baked Goods contain these basic wet ingredients

Answer 2

Eggs
Fats: oil/butter/shortening
Milk or water
Common Alternatives:
- Puréed Fruit
- Plant-based milk

Question 3

Common terms used in baking: What is a leavening agent

Answer 3

Compound that causes baked good to rise through the incorporation of gasses

Question 4

Common terms used in baking: what does rise mean

Answer 4

The expansion of the baked goods that occurs from the presence of air and/or gasses

Question 5

Common terms used in baking: What does Proofing mean

Answer 5

To allow yeast bread dough to rise (add volume)

Question 6

What are ways to evaluate baked goods appearance

Answer 6

Rise
Crumb
Exterior (color, even)

Question 7

What are ways to evaluate baked goods texture

Answer 7

Moistness
Chewiness
Tenderness
Crunchiness (outer crust)

Question 8

What is crumb

Answer 8

The cell structure within the interior of a baked product. It affects the texture of a baked good

Question 9

What does closed crumb mean and what’s an example

Answer 9

Very fine, small, tight
Sponge Cakes

Question 10

What are the components of an open crumb and what’s are examples

Answer 10

Slightly rough, thicker walls
Muffins, coffee cake, yeast breads

Question 11

What are the components of an open crumb and what are examples

Answer 11

Rougher, thick walls, large cells
French bread, Ciabatta, some quick breads (popovers, cream puffs, etc)

Question 12

What are the two general categories of baked goods/breads

Answer 12

Yeast breads vs. quick breads

Question 13

What are the characteristics of Yeast Bread

Answer 13

Rise is from the CO2 produced by yeast fermentation (bakers yeast)
Rise is from steam produced by water in the ingredients
Requires extra time to create rise
Made from dough

Question 14

What are the general characteristics of Quick Bread

Answer 14

Bread that rises production of CO2 by chemical leavening agents
Rise is from steam produced by water in the ingredients and/or air from physical leavening agents
Does not require extra time to rise or proof
Made from doughs or batters

Question 15

What are steps 1&2 of making yeast breads

Answer 15

Yeast added to water/liquids OR yeast added directly to flour or other dry ingredients first, then liquid added
- activates the yeast
- starts formation of gluten
- yeast activation

Question 16

What are steps 3&4 of making yeast breads

Answer 16

Beating and Kneading (manipulation or time)
- Beating develops gluten and incorporates air
- Kneading manipulates the dough to stretch and denature proteins; develops gluten

Question 17

What is step 5 of making yeast breads

Answer 17

Proofing
- purpose: aerate the dough, develop the flavor - dough rises/increases in volume
- process is fermentation
- overproofing
- results of overproofing: coarse grain and sour odor, reducing browning (pale color), flavor is affected

Question 18

What is step 6 of making yeast breads

Answer 18

Punching the dough down
- large air bubbles break to form smaller cells
- excess CO2 gas escapes
- evens the temperature
- redistributes sugars, yeast, gluten

Question 19

What occurs in step 7 of making yeast breads

Answer 19

Shape the dough then 2nd rise

Question 20

What happens in step 8 of making yeast breads

Answer 20

Bake until done (internal temperature >200 degrees)

Question 21

What is No-Knead yeast bread

Answer 21

Exchanges time for manipulation to develop, about 12-18 hours of rising

Question 22

What are the basic ingredients to make quick breads

Answer 22

Flour
Sugar
Fat(oil); sometimes butter
Chemical leaveners (for most)
- baking soda + baking powder
Salt
Eggs (for most)
Liquid
- water or milk are most common
- other liquids: fruit juice, water, or moisture laden vegetables (veggie purées)
Optional: flavoring, nuts, chocolate, fruit, vegetables, spices, etc

Question 23

What are mixing methods used to make quick breads

Answer 23

Quick method - put everything in a bowl and mix
Muffin method - form a well to add wet ingredients, mix until just moist
Biscuit method
Conventional method (creaming)

Question 24

What is the quick mixing method

Answer 24

Put everything in a bowl and mix

Question 25

What is the muffin mixing method

Answer 25

Two-stage mixing method 1. Mix the dry ingredients 2. Mix the wet ingredients 3. Combine the dry and moist ingredients until the dry ingredients just become moist, and then stop Note: over mixing will result in a tough baked product riddled with tunnels

Question 26

What is the biscuit mixing method

Answer 26

1. All the dry ingredients - flour, salt, and leavening - are first combined 2. The fat is then cut into the flour mixture until it resembles coarse cornmeal 3. Just enough liquid to moisten is added last (mix until just moistened)

Question 27

What is the conventional (creaming) mixing method

Answer 27

1. Sift Dry ingredients together 2. Cream Sugar and fat together 3. First blend the yolk and white of the egg together then gently incorporate eggs with cream and sugar 4. Add 1/3 of dry ingredients and stir 5. Add 1/2 of liquid and stir 6. Sequentially add and stir second third of dry ingredients, last half of liquid, and last third of dry ingredients

Question 28

What type of bread has more steps and take more time

Answer 28

Yeast breads as quick breads use biological leavening agents and use steam to create rise

Question 29

What type of bread uses chemical leavening agents, air or steam to create rise

Answer 29

Quick breads

Question 30

What are the four mixing methods for making quick breads

Answer 30

Quick, muffin, biscuit and conventional (creaming)