Fundamental Baking Process

Question 1

It is what larger plants use in exact scaling or measuring of individual ingredients

Answer 1

automatic hopper scales and water metering devices (flour & water)

Question 2

What temp range is used in straight dough method

Answer 2

78 to 82 C

Question 3

What comprises a dough mixture

Answer 3

Flour + water + air + energy (work)

Question 4

Do ingredients need to be thorough and uniformly dispersed to form a heterogeneous mixture of a dough?

Answer 4

YES

Question 5

Does a desirable gluten have uniform structure or does it need to be dispersed

Answer 5

Properly developed gluten has a uniform structure and possess an optimum degree of pliability, elasticity, hydration, etc

Question 6

This dough mixing method involves no time or rapid processing

Answer 6

Straight dough method

Question 7

This method is used in yeast-raised bread like white pan bread, whole wheat bread, and frozen bread

Answer 7

Straight dough method

Question 8

Give the common limitations to SDM (straight dough method)

Answer 8

Higher variable costs (ingredients)
Poor tolerance of process to schedule changes
Usually shorter shelf life
Lack of fermentation flavors and aromas||

HPUL

Question 9

How many steps are there to do SDM

Answer 9

Single step process, ALL ingredients are mixed in a single batch

Question 10

Enumerate the process of SDM

Answer 10

Mixer - Divider - Rounder - Initial proof - panner - proofer - oven

Question 11

Does SDM need short or longer time

Answer 11

Shorter processing time (an advantage)

Question 12

Does an SDM involve bulk fermentation?

Answer 12

No, it eliminates that bulk fermentation thus it is space saving

Question 13

What are the advantages of SDM?

Answer 13

Shorter processing time
Space saving
Increased yield (no fermentation loss)
Reduced labor cost
Better flavor development

Question 14

This method involves 2 distinct steps (sponge and dough). And which comes first

Answer 14

Sponge Dough Method
1) sponge stage
2) dough stage

Question 15

How much time does the sponge stage need for preliminary fermentation

Answer 15

2-8hrs at 24-29C

Question 16

It is the stage in sponge dough method where the second fermentation of relatively short duration starts

Answer 16

Dough stage

Question 17

How much flour is mixed in the sponge stage

Answer 17

50-75% with total yeast, yeast nutrients, malt, water

Question 18

Which part of the sponge dough method is the combining of fermented sponge with balance of ingredients and what kind are these

Answer 18

Dough stage; milk solids, sugar, shortening

Question 19

Enumerate the steps of sponge dough method

Answer 19

Mixer (24C) rested for 3 hours (26C) with 65% RH then heated at 30C to get to the dough step after rising

Question 20

This dough mixing method has good fermentation tolerance

Answer 20

Sponge dough method

Question 21

This dough mixing method needs longer production time and longer fermentation time

Answer 21

Sponge dough method

Question 22

What are the advantages of sponge dough method

Answer 22

Good fermentation tolerance
Unique fermentation flavor and aroma
Improved finished product characteristics (finer crumb grain, silkier, smoother texture, and moist and pleasant mouthfeel)

GUI

Question 23

Is the sponge dough method mix tolerating?

Answer 23

lesser tolerance

Question 24

This mixing method is where enriched dough is combined and contains fat, sugar, egg, and/or milk

Answer 24

Modified straight dough method

Question 25

What are the steps in a MSDM or modified straight dough method

Answer 25

Hydrate the yeast and add flour Add liquid ingredients and sweeteners Mix dough until flour is evenly moistened Add additional butter until evenly blended Continue to mix and knead dough until properly developed HAMAC

Question 26

This dough system is used in high speed bakers specialized in producing very large quantities of bread, buns, and other

Answer 26

Continuous mixing dough systems

Question 27

In which step in continuous mixing dough system does the dough mechanically developed

Answer 27

2nd mixing (dough developer)

Question 28

When are the dry and liquid ingredients (in bulk) fed into the premixing chamber for even distribution of water

Answer 28

1st mixing (Ingredient pre-mixer)

Question 29

Does a continuous mixing dough system have high production flexibility?

Answer 29

NO. It uses highly specialized equipment but no.

Question 30

How does a CMDS minimize over fermentation

Answer 30

Very homogenous dough for makeup as divider continuously receives freshly mixed dough

Question 31

This mixing system requires lesser manpower and lower energy consumption

Answer 31

Continuous Mixing dough systems

Question 32

This dough mixing process uses mechanical dough development (MDD) where all elements are allowed to combine and produce high quality bread in shorter processing time

Answer 32

Chorleywood Bread Process (CBP)

Question 33

When was CBP develpoed and used in plant bakeries

Answer 33

1961

Question 34

Does a CBP utilize people to do mixing for gluten structure development and gas cell initiation?

Answer 34

No. mixers are used as sole mechanism

Question 35

This dough mixing process uses no-time dough combined with enclosed high speed mixer

Answer 35

Chorleywood Bread Process (CBP)

Question 36

It is a no time dough or rapid dough processing

Answer 36

Straight dough method

Question 37

What are the 6 stages of dough mixing

Answer 37

pick up initial development clean up final development letdown breakdown (PICFLB)

Question 38

This stage is where gluten is partially developed ( too elastic and poorly extensible)

Answer 38

Clean up stage

Question 39

This dough mixing stage is where ingredients are insufficiently dispersed and are still at heterogenous state

Answer 39

Pick up stage

Question 40

It is the stage where dough has reached optimum handling properties and gas retention

Answer 40

Final development

Question 41

This stage is where dough is at maximum stiffness and comes together as one cohesive mass

Answer 41

Clean up

Question 42

This stage is where gluten-forming proteins gradually become hydrated and start to develop gluten

Answer 42

Initial development

Question 43

What are the gluten-forming proteins

Answer 43

Gliadin and glutenin

Question 44

This stage is where dough is still sticky, cold, and lump

Answer 44

Pick-up stage

Question 45

This stage is where dough is already getting warmer, smoother, and drier

Answer 45

Initial development

Question 46

In this stage, the gluten matrix begins to degrade

Answer 46

Letdown

Question 47

This stage is where dough has optimum handling properties and gas retention

Answer 47

Final development

Question 48

This stage is where dough is not salvageable and cannot be used to make bread

Answer 48

Breakdown

Question 49

What happens to the gluten and the dough at breakdown stage

Answer 49

Gluten is too weak and dough begins to liquify

Question 50

True or False The final development stage is where air cells are still compact and are not yet re-distributed

Answer 50

False. In this stage, air cells are subdivided and re-distributed.

Question 51

When is kneading done and air incorporation initiates (in 6 stages of dough mxing)

Answer 51

Initial development

Question 52

True or False Dough is at the correct temperature and handling quality at letdown stage

Answer 52

False. Final development stage.

Question 53

When is gluten film visible and dough ready to be discharged from mixer? (in 6 stages of dough development)

Answer 53

Final development stage

Question 54

When dough is undermixed, the dough will experience slower or faster proofing? and explain why

Answer 54

Slower. Yeast activity is slower at lower temps

Question 55

When dough is overmixed, is it true that dough will be wet, sticky, and slacking?

Answer 55

Yessss

Question 56

Is excessive volume a result of undermixing?

Answer 56

No. overmixing

Question 57

When undermixing happens, dough is too soft and too elastic. T or F

Answer 57

False. stiff and too elastic

Question 58

This happens in the scaling and sheeting and molding of dough when undermixed

Answer 58

Erratic and poor, respectively

Question 59

Undermixing : corners sharp (might damage packaging) : Overmixing: corners too round. (in finished product) T or F

Answer 59

False. Undermixing: too round Overmixing: sharp corners

Question 60

Which offers faster proofing, overmixing or undermixing

Answer 60

Overmixing, yeast activity increases with temperature

Question 61

Undermixing : poor pan flow Overmixing : excessive pan flow T or F

Answer 61

True

Question 62

Enumerate possible causes to bread exhibiting too low of a volume

Answer 62

under mixed under proofed weak flour too little yeast incorrect premix level too little improver

Question 63

What are factors affecting mixing time

Answer 63

Speed of mixer Mixer design Dough size in relation to mixer capacity Dough temperature Efficiency of cooling systems Quality of flour Water absorption of flour (influenced by particle size) Amount of shortening - mixing times increase with more added shortening Amount and type of reducing and oxidizing agents Amount of milk solids and other dry ingredients that compete for water (the higher their concentration is, the longer the mixing time will be)

Question 64

This type of mixer is more versatile because it is used to blend cookie ingredients and knead heavy dough; diff kinds of food

Answer 64

Planetary Mixer

Question 65

Does a planetary mixer use a single motor?

Answer 65

Yes and is used in batch-mode operation

Question 66

This mixer is capable of producing the largest volume of dough in the shortest amount of time

Answer 66

Horizontal mixer

Question 67

Does a horizontal mixer require dough temp increase throughout mixing?

Answer 67

YES.

Question 68

This mixer uses two motors, one to rotate bowl and the other to rotate the spiral arm

Answer 68

Spiral Mixer

Question 69

T or F Spiral mixer is best suited for mixing bread - keeping dough at low temp

Answer 69

True

Question 70

To ensure proper dough consistency, what does a spiral mixer do?

Answer 70

Bowl rotates in both direction

Question 71

What are the standards for dough operations in the US

Answer 71

Higher protein content of wheat flour Higher production levels

Question 72

T or F you need more time mixing if u add more shortening

Answer 72

true