4.02 Yeast Breads

Applying which ingredient will help prevent the yeast dough form forming a crust or drying out during fermentation?

• sugar

• salt

• oil

• flour

Scoring prevents the crust from:

• cracking

• browning

• drying out

• burning

How do yeast breads differ from quick breads?

• Quick breads use chemical leavening agents such as sugar, but yeast breads use yeast to leaven.

• Quick breads use baking soda or baking powder as a leavening agent, but yeast breads use yeast to leaven

• Quick breads do not need a leavening agent, but yeast breads use baking powder to leaven

• Quick breads use salt as a leavening agent, but yeast breads use yeast to leaven

If Alex over-kneads his yeast dough, what will most likely happen>

• The dough will fail to rise.

• THe dough will become dry.

• The bread will be of poor quality.

• THe bread will be of high quality.

During the production of yeast breads, punching down the dough releases:

• carbon dioxide

• carbon monoxide

• hydrogen

• oxygen

How do lean and rich doughs differ?

• Lean doughs contain eggs, but rich doughs lack eggs.

• Lean doughs contain yeast, but rich doughs lack yeast.

• Lean doughs have little to no sugar, but rich doughs contain fat and sugar.

• Lean doughs contain fat and sugar, but rich doughs lack fat and sugar.

Xavier is preparing yeast bread by using the quick-mix method, and he wants to activate the yeast. The temperature of the liquid should be:

• 200 degrees to 212 degrees

• 120 degrees to 130 degrees

• 105 degrees to 115 degrees

• 40 degrees to 140 degrees

After mixing and letting the dough rish, what should Alyssa do to the dough?

• allow the dough to rise again

• bake the dough

• shape the dough

• punch down the dough

Malik plans to make two leaves of homemade yeast bread. If Malik wants to bake both leaves at the same time, he will need to:

• decrease the baking temperature

• decrease the baking time

• increase the baking temperature

• increase the baking time

Batter bread differs from basic white bread by:

• heating the flour

• beating the mixture

• adding extracts

• using a starter