Leavening Process Quiz

What is the first step to creating the web-like gluten structure?

• A. Gliadin and glutenin mixing together

• B. Yeast fermentation producing gas

• C. Wheat flour being hydrated

• D. Kneading the dough.

Kneading dough allows for the ___________ to strengthen.

• Yeast bonds

• Gliadin

• Gluten structure

• Fermentation process

What type of leavening is used when a pie crust is made by incorporating fat with other ingredients, resulting in small butter pockets that melt and release steam?

• There is no leavening agent in the pie crust

• Physical

• Chemical

• Biological

Fill in the blank: _______ leavening occurs by ingredients being mechanically manipulated to create tiny air bubbles which help baked goods rise by being trapped in the product.

• A. Chemical

• B. Biological

• C. Physical

• D. None of the above

Which of the following uses a physical leavening agent?

• A) Bread

• B) Cake

• C) Meringue

• D) Puff pastry

• E) Whipped cream

Fill in the blanks using the word bank provided below. NaHCO₃ + Na₂H₂P₂O₇ → ______ + H₂O + CO₂.

• Na₃HP₂O₇

• Na₃HP₂O

Mary’s bread did not rise during baking. What could have been the cause of this?

• Used all-purpose flour

• Did not knead the dough

• Proofed the active dry yeast in warm water with sugar

• Let the dough rise before baking it

Fill in the blank: Baking soda requires an ______ ingredient added in order for a reaction to occur.

• acidic

• basic

• neutral

• alkaline