Yeast Products *G11

Question 1

Fermentation definition *2

Answer 1

Process where Yeast converts sugar* into Carbon dioxide and alcohol*

Question 2

Creaming definition

Answer 2

Beating sugar and shortening together til light and fluffy

Question 3

Kneading definition

Answer 3

Manipulating yeast dough to develop gluten

Question 4

Glazing definition *2

Answer 4

Brushing the surface of a baked surface with milk/ egg* to give shiny finish/colour*

Question 5

Scaling definition

Answer 5

Dough is formed in desired shape/fattening

Question 6

Factors that influence the quality of yeast products *3

Answer 6

*quality of ingredients
*gluten content of flour
*time used to knead dough

Question 7

Scoring definition

Answer 7

Cutting the surface of bread with a blade to better appearance

Question 8

Docking definition

Answer 8

Pressing small holes into pizza dough base to prevent uneven bubbles

Question 9

Gluten definition

Answer 9

Protein in wheat flour
That contributes to elasticity in bread mixes

Question 10

How to test if dough is kneaded enough *3

Answer 10

*take a piece of dough
*flatten and stretch
*until tears stop approaching and is elastic

Question 11

What happens to baked goods if it isn’t kneaded enough *3

Answer 11

*crumbly bread
*coarse texture
*dense loaf

Question 12

What happens with raising agent during rising time *3

Answer 12

*yeast dissolves
*dough ferments
*gluten develops

Question 13

How to test for doneness *3

Answer 13

*pleasant flavour
*detaches from pan
*sounds hollow when knocking on surface

Question 14

Name the quality characteristics of baked goods *5x2

Answer 14

*colour - golden brown
*shape - rounded upper crust, no folds
*texture - light, spongy and elastic
*taste - no strong yeast taste
*weight - light

Question 15

What is the nutritional value of yeast products *3

Answer 15

*lots of carbohydrates
*bits of protein
*small bits of vitamin B

Question 16

Examples of carbs *3

Answer 16

Starch, sugar, fibre

Question 17

Gluten helps product to….

Answer 17

Stretch and hold its shape

Question 18

Gluten is formed out of what 2 proteins found in wheat flour

Answer 18

Gliadin
Glutenin

Question 19

Types of yeast *3

Answer 19

*instant - doesn’t dissolve
*active dry - sponge in water
*cube - dissolves in lukewarm sugar water

Question 20

Function of yeast *2

Answer 20

*raising agent through fermentation
*provides characteristic flavour

Question 21

Flour types

Answer 21

*Cake- white, refined
*White bread- coarser than cake flour
*Brown bread- higher % of bran
*Whole wheat- all bran + wheat germ present
*Rye/buckwheat/oats/barley- contains little gluten

Question 22

Function of Flour

Answer 22

Provides protein to develop gluten framework

Question 23

What temperature should liquid be at when baking

Answer 23

40*C

Question 24

Water too cold…

Answer 24

Slows yeast growth

Question 25

Water too hot…

Answer 25

Destroys yeast cells

Question 26

Function of liquid *4

Answer 26

*helps gluten development *dissolves sugar and salt *disperses yeast and fat cells *milk increases nutritional value

Question 27

What does too much sugar do

Answer 27

Retards yeast growth

Question 28

Function of sugar *3

Answer 28

*food source for yeast *sweetens dough *gives attractive brown crust

Question 29

Function of salt *3

Answer 29

*improves taste *strengthens gluten *controls fermentation process

Question 30

Function of eggs *3

Answer 30

*gives finer texture *provides rich colour *additional flavour

Question 31

Types of shortening and uses *3x2

Answer 31

*butter/margerine - firm texture *oil - gives fine texture, prevents crumbling *lard - gives soft crust with light texture

Question 32

Function of shortening *4

Answer 32

*contributes flavour *improves texture *improves dough elasticity *improves keeping bread quality

Question 33

Additions in bread examples

Answer 33

Cheese Dried fruit Clives

Question 34

Name and explain improvers *2x2

Answer 34

*ascorbic acid -pre dissolve in liquid *cream of tarter - pinch keeps dough soft

Question 35

Function of improvers

Answer 35

Speed up rising process

Question 36

Yeast is classified as what type of raising agent

Answer 36

Biological

Question 37

Types of dough *3

Answer 37

*Plain bread *Rich *Sweet

Question 38

Types of plain bread dough *3

Answer 38

White Brown Whole wheat

Question 39

Characteristics of rich dough *2

Answer 39

*Eggs always included *Other ingredients can be added

Question 40

Examples of rich dough *4

Answer 40

*brioche *stollen *chealsea buns *panetone

Question 41

Characteristics of sweet dough *2

Answer 41

*sugar always added *yeast increase, raising time decrease

Question 42

Examples of sweet dough *4

Answer 42

*doughnut *koeksisters *hot cross buns *mosbolletjies

Question 43

What are the steps for preparation of yeast dough *10

Answer 43

*scaling *mixing *kneading *first rising/fermentation *knocking/punching down *scaling, rounding, benching *shaping *proofing/final rising *cooling

Question 44

Types of mixing methods *2x2

Answer 44

*straight dough - instant dry yeast added directly to dry ingredients *sponging - active/cubed yeast is dissolved in lukewarm liquid > sugar and 1/2 flour is added

Question 45

Explain kneading *3 (steps for preparation of yeast dough)

Answer 45

*knead to develop gluten and distribute ingredients *knead 5 mins mixer or 10 mins by hand *knead on lightly floured surface

Question 46

Explain first rising/fermentation *3+2

Answer 46

*yeast activation = food (sugar) + moisture (liquid) and moderate heat *heat let’s CO2 expand, bread rises *alcohol evaporates during baking process *place in greased container + cover up with wrap *allow to rise til double the volume

Question 47

Explain Knocking/ punching down (steps for preparation of yeast dough) *2

Answer 47

*dough is knocked to release CO2 and break large bubbles *extra ingredients are now added

Question 48

Explain scaling, rounding and benching (steps for preparation of yeast dough) *3

Answer 48

*scaling - dough is weighted to give even size portion *rounding - dough is shaped into round balls *benching - dough is rested for 10-15 minutes to relax the gluten

Question 49

Explain shaping (steps for preparation of yeast dough)

Answer 49

Dough is shaped, paced on a baking sheet

Question 50

Explain proofing/final rising *2

Answer 50

*brush dough with water to prevent drying out *cover with greased plastic, let is rise to double volume

Question 51

Explain baking (steps for preparation of yeast dough)

Answer 51

*place in centre of pre-heated oven

Question 52

Cooling (steps for preparation of yeast dough) *3

Answer 52

*turn out immediately to prevent sweating *cool on wire rack *sweet bakes can be brushed with sugar water for a shiny surface

Question 53

Name cooking methods and goods that are baked with them*3

Answer 53

*baking - sweet baked 180 - bread rolls 200 - pita bread 220 *deep fry - vetkoek, doughnuts *steam - dumplings, dombolo

Question 54

Name some effects of heat *min 3 max 6

Answer 54

*increases volume *stops fermentation *vaporises alcohol *coagulates protein *gelatinises starch *crust turns brown

Question 55

Maillard reaction

Answer 55

Chemical reaction between amino acids and reducing sugars -browned foods desired steaks

Question 56

Qualities of an unsuccessful product *4

Answer 56

*small volume *uneven shape *cracked crust *heavy bread

Question 57

Reasons for uneven shape *3

Answer 57

*bad shaping *over/under proofed *uneven temperature

Question 58

Reasons for small volume *3

Answer 58

*flour with poor gluten content *too much sugar/shortenig *underproofed

Question 59

Reasons for cracked crust *3

Answer 59

*dough too stiff *underproofed *oven too hot

Question 60

Reasons for heavy bread *3

Answer 60

*too much salt *underbaked *dough too stiff/soft