Bread

Front 1

What are the 4 basic ingredients of quick dough?

Back 1

Flour, Salt, Baking Powder, and Water (or Milk).

Front 2

What flour is used in a quick dough? Why?

Back 2

Soft or medium flour. The lower gluten content offers less resistance in the oven.

Front 3

What does over mixing quick dough do?

Back 3

Cause toughening.

Front 4

Why must you bake chemically aerated bread at a lower temperature?

Back 4

In order to allow the bread to grow.

Front 5

Name two examples of chemically aerated bread.

Back 5

1. Irish Soda Bread

2. Scottish farls.

Front 6

What are the 4 ways scones can be shaped?

Back 6

1. Rolled.

2. Shaped.

3. Cut.

4. Dropped.

Front 7

What is the basic scone method?

Back 7

1. Mix dry ingredients.

2. Fat is rubbed in.

3. Liquid added all at once.

4. Don't overwork!

Front 8

What does a high butter or sugar content do to scone dough?

Back 8

Inhibit the formation of gluten, producing a more tender product.

Front 9

What happens when you add the liquid to a scone dough?

Back 9

The chemical reaction starts.

Front 10

When does the leavening of scones occur?

Back 10

Primarily during the baking.

Front 11

What are the basic 4 yeast dough ingredients?

Back 11

1. Flour.

2. Yeast.

3. Water.

4. Salt.

Front 12

What are the 7 more complex yeast bread ingredients?

Back 12

1. Flour.

2. Yeast.

3. Salt.

4. Sugar.

5. Fats.

6. Liquid.

7. Bread Improver.

Front 13

Strong - Standard - Weak: Flour protein percentage?

Back 13

Strong: 12%

Standard: 10.5% -11.5%

Weak: 8% - 9%

Front 14

What happens during bulk fermentation?

Back 14

The dough stretches and the CO2 produced is trapped.

Front 15

Name the 2 gluten forming proteins.

Back 15

1. Gliadin

2.Glutenin

Front 16

What is yeast?

Back 16

A living fungi micro-organism, which under suitable conditions reproduces rapidly.

Front 17

What does yeast convert sugars into?

Back 17

CO2 and alcohol.

Front 18

What happens if too much yeast is added?

Back 18

It affects the texture and flavour, leading to a yeasty and porous product.

Front 19

At what temperature is yeast destroyed?

Back 19

49ºc or higher.

Front 20

What does cold temperatures do to the growth of yeast?

Back 20

Inhibit them.

Front 21

What are the 3 types of yeast?

Back 21

1. Compressed

2. Dried

3. Instand Dried

Front 22

What temperature must fresh yeast be stored at? Why?

Back 22

5ºc to keep its activity at a minimum.

Front 23

How long will fresh yeast keep for?

Back 23

At least 2 weeks.

Front 24

How long can instant dried yeast be stored for and how?

Back 24

At room temperature for at least a year.

Front 25

What is the year fermentation equation?

Back 25

Food + Liquid + Time + Oxygen

= CO2 + Alcohol

Front 26

What is the ideal temperature for yeast fermentation?

Back 26

21ºc - 28ºc

Front 27

What is the principal food for yeast?

Back 27

Sugar.

Front 28

What does salt do to fermentation?

Back 28

Regulated fermentation process and strengthens gluten.

Front 29

What does excess amounts of salt do to fermentation?

Back 29

Retards it, resulting in poorly aerated goods.

Front 30

Why is fat added to bread?

Back 30

Increase keeping quality and improves volume. Helps produce fine textured crumbs.

Front 31

What does too much fat do to bread? How can this be prevented.

Back 31

Makes bread crumbly. Can be added after bulk fermentation so it does not inhibit gluten development.

Front 32

What 4 ingredients can bread improver contain?

Back 32

1. Yeast nutrients.

2. Oxidants.

3. Soya Flour.

4. Emulsifier

Front 33

What does bread improver do?

Back 33

Improve or give the required characteristics to dough.

Front 34

What is time dough?

Back 34

Time dough relies on natural fermentation for dough maturity. Does not need improvers.

Front 35

What is no-time dough?

Back 35

Contains improvers and does not need any natural fermentation for dough maturity.

Front 36

What is M.D.D?

Back 36

Mechanical dough development. Done in a high speed mixer under a vacuum.

Front 37

What is the bakers percentage formula?

Back 37

(Flour Weight/100) x % of ingredient = weight

Front 38

What effects the amount of water added to a bread dough?

Back 38

The absorbency of the flour.

Front 39

What is the ideal dough temperate for lean dough?

Back 39

26ºc - 30ºc

Front 40

What is the dough temperature formula?

Back 40

(26 - 4) x 3 = 66 - room temperature - flour temperature = Water Temperature

Front 41

What is the ideal temperature for enriched dough?

Back 41

22ºc - 24ºc

Front 42

Why is enriched dough made cooler?

Back 42

Because it need intensive kneading.

Front 43

Name the 7 bread making stages.

Back 43

1. Dough Making

2. Bulk fermentation time

3. Knocking Back

4. Scaling / Moulding

5. Proving

6. Baking

7. Cooling

Front 44

At what temperature does yeast ferment?

Back 44

28ºc

Front 45

Name 4 reasons why kneading is important.

Back 45

1. Gluten development.

2. Texture development.

3. CO2 and alcohol development.

4. Even distrubution of ingredients.

Front 46

What size does dough reach during B.F.T?

Back 46

Approximately double its original size.

Front 47

Name for reasons why B.F.T is important?

Back 47

1. Produces CO2 to aerate dough.

2. Development of dough quality.

3. Generate warm conditions for yeast multiplication.

4. Improve elasticity.

Front 48

When does knocking back occur?

Back 48

Half way though B.F.T.

Front 49

Name 5 reasons knocking back is important.

Back 49

1. Expel CO2.

2. Reduce volume of dough providing a closer texture.

3. Develop even temperature.

4. Maintain dough quality and gluten development.

5. Allow air entry to invigorate yeast.

Front 50

Name 4 reasons why proving must occur.

Back 50

1. Allow dough pieces to expand before baking.

2. Provide idea conditions for generation of cO2.

3. Develop correct volume, shape and texture.

4. Allow gluten structure to recover from moulding.

Front 51

At what temperature is yeast activity destroyed?

Back 51

Between 49ºc and 60ºc

Front 52

Name 6 flatbreads and their origins.

Back 52

1. Pita - Greek and Turkish

2. Mankoush - Lebanese

3. Lavash - Armenian

4. Aiysh - Egyptian

5. Focaccia - Italian

6. Naan - Indian

Front 53

Name 6 reasons bread might have poor volume.

Back 53

1. Too much salt or spices.

2. Too little yeast or liquid.

3. Weak flour.

4. Under or over mixed.

5. Oven or liquid too hot.

6. Fat mixed in too early.

Front 54

Name 4 reasons bread might have to much volume.

Back 54

1. Too little salt.

2. Too much yeast.

3. Too much dough scaled.

4. Over proved.

Front 55

Name 4 reasons bread might have poor shape.

Back 55

1. Too much liquid or oven steam.

2. Flour too weak.

3. Improper moulding.

4. Improper fermentation.

Front 56

Name 4 reasons the bread might have a split or burst crust.

Back 56

1. Over mixed.

2. Seam not on bottom.

3. Uneven oven heat.

4. Oven too hot.

5. Insufficient steam.

Front 57

Name 3 things that can cause a too dense bread texture.

Back 57

1. Too much salt.

2. Too little liquid or yeast.

3. Under proved.

Front 58

Name 5 things that can cause a too coarse bread texture.

Back 58

1. Too much yeast or liquid.

2. Incorrect mixing time.

3. Improper fermentation.

4. Over proved.

5. Pan too large.

Front 59

Name 3 things that can give bread a streaked crumb.

Back 59

1. Improper mixing.

2. Poor moulding.

3. Too much dusting flour.

Front 60

Name 5 things that can give bread a poor texture/crumbly.

Back 60

1. Flour too weak.

2. Too little salt.

3. Over or under fermented.

4. Over proved.

5. Oven too cool.

Front 61

Name 3 reasons a bread crust might be too dark.

Back 61

1. Too much sugar or milk.

2. Oven too hot.

3. Over baked.

Front 62

Name 4 reasons a bread crust might be too pale.

Back 62

1. Too little sugar or milk.

2. Over fermented or proved.

3. Oven too cool.

4. Under baked.

Front 63

Name 5 reasons a bread crust might be too thick.

Back 63

1. Too little sugar or fat.

2. Improper fermentation.

3. Baked too long.

4. Too little steam.

5. Oven too hot or cold.

Front 64

Name 2 reasons the crust might blister.

Back 64

1. Too much liquid.

2. Improper shaping.

Front 65

What 3 ingredients are enriched doughs high in?

Back 65

1. Butter

2. Sugar

3. Eggs

Front 66

What 4 doughs are high in butter and eggs?

Back 66

1. Brioche

2. Plaited bread

3. Doughnuts

4. Saffron Bread

Front 67

Name 4 breads enriched with the addition of fruit.

Back 67

1. Hot Cross Buns

2. Sultana Buns

3. Babas

4. Chelsea Buns

Front 68

Name 3 breads enriched with the addition of fruits and kernels.

Back 68

1. Stollen

2. Panettone

3. Kugelhopf

Front 69

Name two laminated yeast doughs.

Back 69

1. Danish

2. Croissant

Front 70

Which liquid is required in a dough that needs a long ferment and why?

Back 70

Water, as milk may go sour.

Front 71

What is the ideal temperature for enriched dough?

Back 71

22ºc - 24ºc

Front 72

What is the percentage of yeast in enriched dough?

Back 72

3% of the flour quantity.

Front 73

Why do enriched doughs require more salt?

Back 73

Salt is calculated as a percentage per litre and enriched doughs have a high liquid content.

Front 74

What is a technique used to easily incorporate fruit and nuts into a dough.

Back 74

Lightly dust with flour.

Front 75

When are nuts or fruits added to the dough?

Back 75

At the end of the kneading process.

Front 76

Whats acids are created during a long fermentation process of enriched dough?

Back 76

Lactic anf acetic acid.

Front 77

Name the 4 fermentation methods and their time periods?

Back 77

1. Long Sponge, 8-10 hours

2. Short Sponge, 2-4hours

3. Quick Ferment, 20-30mins

4. Poolish, 1 hour

Front 78

What is the average bulk fermentation time? What is the exception and why?

Back 78

60mins. The exeption is the plated dough, which is 15mins. The dough must be able to be plated before the strands get too soft.

Front 79

What are the 3 main objectives while making doughnuts?`

Back 79

1. Large volume.

2. Low absorption of frying fat.

3. Tender, moist crumb.

Front 80

Name 6 ways the fermentation stability in increased in a doughnut.

Back 80

1. Through preparation of a starter.

2. Addition of whole eggs and yolk.

3. Reduced fat and sugar.

4. Making a soft dough.

5. Intensive mixing.

6. Repeated knocking back.

Front 81

Name 3 ways the absorption of fat during the frying of a doughnut influenced?

Back 81

Through the fat content and proportion of eggs used.

- The lower the fat content, the lower the absorption of fat during frying.

- The higher the egg content, the lower the fat absorption.

- Increased proving time.

Front 82

What is the ideal temperature for frying dough its?

Back 82

170ºc - 180ºc

Front 83

What two faults can occur in a doughnut with excessive proving?

Back 83

1. Fold formation in the colour ring.

2. Rough crust.

Front 84

What causes the formation of bubbles on the doughnut crust?

Back 84

Humidity too high in prover.

Front 85

What are the 6 main ingredients in laminated yeast dough?

Back 85

1. Strong flour

2. Cold liquid

3. Yeast

4. Sugar

5. Salt

6. Fat

Front 86

Why must laminated yeast dough be kept as cool as possible during processing?

Back 86

To prevent too much aeration and fermentation.

Front 87

When should you stop kneading a dough used for laminated yeast doughs and why?

Back 87

Stop kneading when the dough is clear because dough will become fully developed during lamination

Front 88

The fat to be enclosed into a laminated yeast dough should be the same consistency as the dough. What will result if the fat is too firm or too soft?

Back 88

If too firm the dough will not roll out evenly. If too soft the fat will squeeze out during turning or mix in with the dough.

Front 89

How many turns are given to a laminated yeast dough after enclosing the fat?

Back 89

3 single turns

Front 90

What are 3 reasons laminated dough can be kept in the fridge overnight?

Back 90

1. Increase flavour.

2. Cool dough.

3. Time saving factor for production.

Front 91

How thick is laminated paste pinned out to?

Back 91

3-4mm

Front 92

What are the proving conditions of danish pastry? Why?

Back 92

Low temperature to avoid butter melting, and low humidity to avoid crust losing flaky appearance and correct colour.

Front 93

What is the ideal...

a) Temperature

b) Humidity

c) Size

..when proving danish pastries?

Back 93

a) 28ºc

b) 70% humidity

c) 3/4 risen

Front 94

How hot should an oven be while baking danish pastries?

Back 94

200-220ºc

Front 95

How thin is croissant dough pinned?

Back 95

2.5mm - 3.5mm

Front 96

What are 3 effects malt has on laminated yeast dough?

Back 96

1. Gas production is sustained over longer periods of time.

2. Improved product volume and flavour.

3. Stronger crust colour.

Front 97

How are Gipfeli different to croissants?

Back 97

Gipfeli are baked using steam at the beginning and are lighter in texture due to thinner and more layers

Front 98

Name 4 reasons laminated dough can lack flakiness.

Back 98

1. Too many turns.

2. Prover too hot.

3. Oven too cool.

4. Weak flour.

Front 99

How hot should the prover be while making laminated dough?

Back 99

No hotter than 32ºc.

Front 100

Name 2 reasons fat might seep during the baking of laminated dough?

Back 100

1. Oven too cool.

2. Fat layers too thick.

Front 101

Name 4 reasons you might have tough pastries.

Back 101

1. Bad recipe.

2. Under proved.

3. Incorrect turn.

4. Under baked.

Front 102

Name 3 reasons your pastries may shrink.

Back 102

1. Dough too tight.

2. Under proved.

3. Hot Oven.

Front 103

How do you fix a tight dough.

Back 103

Add more liquid.

Front 104

What is Brioche?

Back 104

Typical French breakfast items, soft dough with high amounts of butter and eggs.

Front 105

What causes brioche dough to be too soft?

Back 105

Insufficiently developed brioche shape.

Front 106

What causes brioche dough to be too firm?

Back 106

Small volume.

Front 107

Name 4 things that can happen if the oven is too cool while baking brioche?

Back 107

1. Pale colour

2. Large volume without a break.

3. Head not distinct.

4. Only a small break around sides.

Front 108

What causes small volume in brioche?

Back 108

Cold baking tray.

Front 109

What is the difference between a baba and a savarin?

Back 109

Slightly tighter dough with the addition of dried fruits.

Front 110

____ doughs develop quicker than ____ dough.

Back 110

- Soft

- Tight

Front 111

___ doughs take longer to develop.

Back 111

Enriched

Front 112

What can happen if the dough temperature is too high?

Back 112

Protein swells too quickly.

Front 113

What effect does emulsifiers have on enriched dough?

Back 113

Improve fat distribution and retard the starch breakdown.

Front 114

What effect do thickeners as an ingredient have on enriched doughs?

Back 114

Bind additional liquids during dough preparation which will retain moisture.

Front 115

What are the 3 basic ingredients in sour dough?

Back 115

- Flour

-Water

- Salt

Front 116

What is micro flora?

Back 116

Wild sourdough yeasts and bacteria that colonise a sourdough starter.

Front 117

Where are sourdough micro flora found?

Back 117

Growing on the grains and skins of fruits

Front 118

What % should be used of a sourdough starter when adding to a yeast dough?

Back 118

10%-20%

Front 119

Define: Gliadin

Back 119

A protein found in gluten which helps to strengthen and stretch.

Front 120

Define: Glutenin

Back 120

A protein found in gluten which helps give stability, strength and structure.

Front 121

Define: Yeast

Back 121

A living organism when given the right condition will help to aerate dough.

Front 122

Define: M.D.D

Back 122

Mechanical dough development

Front 123

Define: Bread Improver

Back 123

Oxidant, emulsifier and enzymes.

Front 124

Define: Prove

Back 124

The stage when years dough is allowed to rest, relax and expand in controlled conditions prior to baking.

Front 125

Define: Enriched yeast dough

Back 125

Basic yeast dough, enriched with eggs, butter, fruit and nuts

Front 126

Define: Pouliche/Poolish

Back 126

A liquid ferement or pre-dough

Front 127

Define: Baba

Back 127

Traditional yeast cake soaked in rum syrup.

Front 128

Define: Ferment

Back 128

Process using yeast, moisture, sugar, flour, combined together and allowed to ferment.