Baking#1

Front 1

Bread wheat flour

Back 1

- referred to as “strong/hard wheat flour.”

Front 2

All purpose flour

Back 2

– normally used for all-around cooking but will produce a satisfactory loaf.
Special flours such as rye, corn, barley, graham, sot bean, rice and buckwheat can be used in combination with white or whole wheat flour to produce a variety of flavor and texture when making breads. Alone, special flours lack the sufficient gluten to produce a quality bread product.

Front 3

Rye flour

Back 3

- medium color rye is available for Navy use

Front 4

what are the function of water in dough making or baking?

Back 4

Determines consistency of dough (elasticity) and gas retaining properties.
Regulates dough temperature during mixing.
Dissolves salt and sugar and aids in distributing these ingredients uniformly throughout the dough.
Enzymes act on flour and yeast to cause fermentation.

Front 5

what are the function of water in dough making or baking?

Back 5

Undesirable effect may occur when soft water is used. Add the proper amount of dough conditioner (or mineral yeast food). Soft water makes a soft, sticky dough because gluten is weak.

Hard water effects may be corrected by boiling or adding vinegar. Hard water makes the gluten too firm to be elastic. In this base the gas formed in the dough cannot expand to produce good bread.

In some bread recipes potato water or milk can be used to replace water. Milk produces a richer bread with a tender crust, and less grainy taste.

Front 6

what are the function of salt in dough making or baking?

Back 6

-Controls fermentation.
-Large amounts of salt kills the yeast and no fermentation occurs.
-Small amounts promote faster fermentation.
-No salt - finished product is coarse.
-Strengthens and tightens the gluten making the dough more elastic.
-Critical to the texture, flavor and color of the bread and whitens the crumbs by producing bread to a finer cell structure.

Front 7

what are the function of yeast in dough making or baking?

Back 7

Leaving agent
-Fermentation
-CO2 and alcohol are produced
-Effects depend upon amount used and temperature of the water.
-To condition the water
-To assist in the proper fermentation of the dough

Front 8

list the three types of functional ingredients of yeast

Back 8

1.Ammonium salts - to supply yeast with a supply of nitrogen for growth

2.Calcium salts - to produce the correct amount of hardness in dough water and to firm the gluten

3.An oxidizing agent - to give a firmer, less sticky dough

Front 9

what are the function of sugar in dough making or baking?

Back 9

Flavor
Color

Front 10

what are the characteristics changes of sugar when heated?

Back 10

-Tenderizer
-Taste
-Feeds the yeast

Front 11

what are the function of shortening in dough making or baking?

Back 11

-Provides volume
-Freshness
-Flavor
-Texture
-Color, depending upon sugar content

Front 12

what are the function of non-fat dry milk in dough making or baking?

Back 12

-Provides volume
-Flavor
-Texture
-Color
-Sugar content

Front 13

what are the function of non-eggs in dough making or baking?

Back 13

Richness
Flavor
Improved texture

Front 14

what are the types of eggs that we can use in baking?

Back 14

-Shell eggs
-Frozen whole eggs (bakery type)
-Dehydrated eggs

Front 15

what are the function of non-spices and flavors in dough making or baking?

Back 15

-Adds flavor or variety to the baked product
-Too much may retard fermentation

Front 16

Lean dough

Back 16

Bread formulas and yeast raised products that contain few or no enriching ingredients

Front 17

Rich Dough

Back 17

Bread formulas and yeast raised products that use a high percentage of ingredients like eggs, fats, and sugars

Front 18

Waht is the Dough temperature after mixing?

Back 18

Dough temperature after mixing should be between 78-82° F.

Front 19

The fermentation room should be maintained at __-__° degrees and relative humidity at __-__%

Back 19

The fermentation room should be maintained at 80-85° degrees and relative humidity at 74-78%

Front 20

Fermentation occurs best at about __°

Back 20

Fermentation occurs best at about 80°

Front 21

Relative humidity should be about __%.

Back 21

Relative humidity should be about 78%.

Front 22

What are the changes during fermentation?

Back 22

-Sugar is converted to serve as food for the yeast
Starches are converted into sugar
-Produces CO2 and alcohol
Enzyme proteins cause the gluten to become soft and stretchable
-As the dough ferments, acidity is developed in the dough, which also helps give it the ability to stretch
-Over fermentation causes sticky dough, pale crust color and poor shape
-Be sensitive to the development of too much acid
-A reduction of sugar may be necessary

Front 23

During proofing what is the
Room or cabinet temperature?

Back 23

Room or cabinet temperature should be about 80° F

Front 24

Length of proofing time should be __-__ minutes

Back 24

Length of proofing time should be 50-75 minutes

Front 25

If humidity is determined by a wet and dry bulb thermometer, the spread should be about __° degrees F.

Back 25

If humidity is determined by a wet and dry bulb thermometer, the spread should be about 6° degrees F.

Front 26

What relative humidity?

Back 26

Amount of moisture in the air in comparison with the total moisture the air is capable of holding

Front 27

What is the final temperature of the dough, when it goes to makeu?

Back 27

Temperature of the dough, when it goes to makeup, should be 6 - 7 degrees higher

Front 28

When the internal temperature reaches ___ - ___° F., the bread is done.

Back 28

When the internal temperature reaches 208 - 210° F., the bread is done.

Front 29

Place on bread racks at least __” apart for cooling.

Back 29

Place on bread racks at least 1” apart for cooling.

Front 30

Cooling usually takes __ to __ hours

Back 30

Cooling usually takes 1-1/2 to 2 hours

Front 31

Bread will remain fresh when stored in a cool place and in a plastic wrapped bags up to __ hours.

Back 31

Bread will remain fresh when stored in a cool place and in a plastic wrapped bags up to 96 hours.

Front 32

Rope

Back 32

- an infection of bread caused by the development of spores of a specific type.

Front 33

Mold

Back 33

- a spore that infects bread under certain conditions of temperature and humidity.

Front 34

It is most important that the storage of the bread be planned so that no more than __ hours lapse before being consumed.

Back 34

It is most important that the storage of the bread be planned so that no more than 48 hours lapse before being consumed.

Front 35

Wht are the wo types of Hot rolls?

Back 35

-Wheat type rolls
-Brown and serve rolls

Front 36

What are the basic ingredients of bread

Back 36

Flours
Water
Salt
Yeast
Sugar
Shortening
Milk
Eggs
Spice and Flavorings

Front 37

What ingredient substitute will give bread a tender crust?

Back 37

milk

Front 38

What type of yeast does the US Navy use

Back 38

dry active yeast

Front 39

Name one of the five functions of shortening in bread

Back 39

Volume, freshness, flavor, texture and color

Front 40

Before panning the rounded pieces of dough how long should they be allowed to rest

Back 40

12-15 minutes

Front 41

What temperature should bread dough be after mixing?

Back 41

78-82 degrees F

Front 42

When baking bread what determines temperature and time

Back 42

Size and shape

Front 43

How long will bread last when stored in a cool dry place and in plastic bags

Back 43

96 hrs