Quiz on Proofing and Retarding in Bread Making

What is proofing defined as?

• The cooling of baked bread

• The process of kneading dough

• The addition of ingredients to dough

• The period of fermentation before baking

What is the main goal during proofing?

• To bake the bread

• To cool the dough

• To inflate the shaped dough

• To develop flavor

What happens during successful proofing?

• Loaves collapse

• Loaves retain potential for growth

• Dough becomes too dry

• Yeast activity stops

What indicates that dough is underproofed?

• Dough has a sour smell

• Dough is too sticky

• Indentation remains without springing back

• Indentation disappears

What causes the collapse of overproofed dough?

• Excessive gas production

• Insufficient yeast

• Low temperature

• Too much flour

How can gas production be controlled during proofing?

• By adjusting the dough's hydration

• By adding more salt

• By increasing the baking time

• By using cold water only

What is the ideal temperature range for bulk fermentation?

• 15-20°C

• 23-28°C

• 30-35°C

• 10-15°C

What does retarding refer to in bread making?

• Speeding up fermentation

• Delaying the proofing process

• Baking the bread faster

• Cooling the dough before shaping

What is one technique for retarding dough?

• Retarding in bulk

• Baking immediately

• Using only dry yeast

• Adding sugar to dough

What happens to gluten bonds when dough is overproofed?

• They tear and cannot be repaired

• They dissolve completely

• They strengthen

• They become more elastic