Baking Science and Technology 3(2-1) Dr. Shahid Bashir Quiz

What is the major fermentation action takes place in the sponge and dough method?

In a preferment called the sponge

What percentage of the total dough flour is subjected to the physical, chemical & biological actions of fermenting yeast in the sponge?

50-70%

What are the advantages of the sponge and dough method compared to the straight dough method?

Slightly lower levels of yeast may be used

What are the steps involved in the second stage of the sponge and dough method?

Mixing the fermented sponge with dry ingredients, then adding liquid ingredients and shortening, and finally adding salt Signup and view all the answers

What is the function of the sponge in the sponge and dough method?

Receives its final physical development during the dough mixing or remix stage Signup and view all the answers

What is the time frame for adding shortening in the second stage of the sponge and dough method?

5-6 minutes Signup and view all the answers

What are the advantages of using the sponge and dough method for bread making?

good flavor, optimum loaf volume, superior grain & texture, softness retention, greater process flexibility Signup and view all the answers

What are the disadvantages of the sponge and dough method for bread making?

greater equipment demand, long processing time, greater fermentation losses, higher labor costs Signup and view all the answers

What is the main objective of the mixing stage in bread making?

to get a homogenous mass of the ingredients in its driest condition, with high absorption and proper consistency Signup and view all the answers

What are the rheological properties of the dough that need to be balanced?

plasticity, viscous flow, elasticity, viscoelasticity Signup and view all the answers

How many distinct stages are involved in achieving dough development during mixing?

four Signup and view all the answers

What occurs during the pickup stage of dough development?

gluten structure begins to form Signup and view all the answers

What happens during the cleanup stage of dough development?

dough becomes drier, more elastic, and forms into a cohesive mass Signup and view all the answers

What is the most critical stage of dough development?

development stage Signup and view all the answers

What are the characteristics of a fully developed dough?

silky, dry appearance; stretches into smooth, long sheet Signup and view all the answers

What is the 'letdown' stage of dough mixing?

stage at which the doughs begin to exhibit signs of overmixing Signup and view all the answers

What happens if the mixing operation is carried beyond the development stage?

doughs begin to lose their elastic character and become progressively soft, smooth, and extensible Signup and view all the answers

What is the purpose of the 'floor time' after the dough is discharged from the mixer?

short period of recovery prior to makeup Signup and view all the answers

What is the primary purpose of the sponge in the sponge and dough method?

To allow the flour to undergo fermentation with yeast (D) Signup and view all the answers

What occurs during the second stage of the sponge and dough method?

The fermented sponge is mixed with dry ingredients and shortening is added (D) Signup and view all the answers

What is a key advantage of using the sponge and dough method compared to the straight dough method?

It allows for lower levels of yeast to be used (B) Signup and view all the answers

What is the function of adding shortening during the second stage of the sponge and dough method?

To lubricate the gluten and promote extensibility (B) Signup and view all the answers

What is the major fermentation action that takes place in the sponge during the sponge and dough method?

Biological actions of fermenting yeast (C) Signup and view all the answers

What is the last ingredient to be added during the second stage of the sponge and dough method?

Salt (C) Signup and view all the answers

What is a disadvantage of the sponge and dough method for bread making?

Higher labor costs (D) Signup and view all the answers

What is the main objective of the mixing stage in bread making?

To ensure uniform blending of the dough ingredients (B) Signup and view all the answers

What occurs during the cleanup stage of dough development?

The dough forms into a cohesive mass (B) Signup and view all the answers

What percentage of the total dough flour is subjected to the physical, chemical & biological actions of fermenting yeast in the sponge?

75% (A) Signup and view all the answers

What are the rheological properties of the dough that need to be balanced?

Viscosity and plasticity (C) Signup and view all the answers

What is the function of the sponge in the sponge and dough method?

To facilitate dough development (C) Signup and view all the answers

What is the 'letdown' stage of dough mixing?

The stage where dough exhibits signs of overmixing (D) Signup and view all the answers

What happens if the mixing operation is carried beyond the development stage?

The dough begins to lose its elastic character (B) Signup and view all the answers

What are the steps involved in the second stage of the sponge and dough method?

Mixing sponge with shortening, sugar & salt followed by fermentation for 2-4 hr at room temp (75-80°F) (C) Signup and view all the answers

What are the disadvantages of using sponge & dough method for bread making?

Higher labor costs (B) Signup and view all the answers

What are the advantages of using sponge & dough method compared to straight dough?

Optimum loaf volume & superior grain & texture & softness retention (D) Signup and view all the answers

What are the characteristics of a fully developed dough?

Silky, dry appearance & stretches into smooth, long sheet (C) Signup and view all the answers

Baking Science and Technology 3(2-1) Dr. Shahid Bashir Quiz

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Questions and Answers

What is the major fermentation action takes place in the sponge and dough method?

What percentage of the total dough flour is subjected to the physical, chemical & biological actions of fermenting yeast in the sponge?

What are the advantages of the sponge and dough method compared to the straight dough method?

What are the steps involved in the second stage of the sponge and dough method?

What is the function of the sponge in the sponge and dough method?

What is the time frame for adding shortening in the second stage of the sponge and dough method?

What are the advantages of using the sponge and dough method for bread making?

What are the disadvantages of the sponge and dough method for bread making?

What is the main objective of the mixing stage in bread making?

What are the rheological properties of the dough that need to be balanced?

How many distinct stages are involved in achieving dough development during mixing?

What occurs during the pickup stage of dough development?

What happens during the cleanup stage of dough development?

What is the most critical stage of dough development?

What are the characteristics of a fully developed dough?

What is the 'letdown' stage of dough mixing?

What happens if the mixing operation is carried beyond the development stage?

What is the purpose of the 'floor time' after the dough is discharged from the mixer?

What is the primary purpose of the sponge in the sponge and dough method?

What occurs during the second stage of the sponge and dough method?

What is a key advantage of using the sponge and dough method compared to the straight dough method?

What is the function of adding shortening during the second stage of the sponge and dough method?

What is the major fermentation action that takes place in the sponge during the sponge and dough method?

What is the last ingredient to be added during the second stage of the sponge and dough method?

What is a disadvantage of the sponge and dough method for bread making?

What is the main objective of the mixing stage in bread making?

What occurs during the cleanup stage of dough development?

What percentage of the total dough flour is subjected to the physical, chemical & biological actions of fermenting yeast in the sponge?

What are the rheological properties of the dough that need to be balanced?

What is the function of the sponge in the sponge and dough method?

What is the 'letdown' stage of dough mixing?

What happens if the mixing operation is carried beyond the development stage?

What are the steps involved in the second stage of the sponge and dough method?

What are the disadvantages of using sponge & dough method for bread making?

What are the advantages of using sponge & dough method compared to straight dough?

What are the characteristics of a fully developed dough?

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