Baking Science and Technology: Sponge and Dough Methods
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Questions and Answers

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

  • Physical, chemical & biological actions of fermenting yeast (correct)
  • Biological actions only
  • Chemical and biological actions only
  • Physical and chemical actions only

    • During the second stage of the sponge and dough method, what is added after the liquid ingredients?

  • Dry ingredients
  • Salt
  • Shortening (correct)
  • Yeast

    • What is one advantage of the sponge and dough method compared to the straight dough method?

  • Faster mixing time
  • Lower levels of yeast used (correct)
  • Higher levels of yeast used
  • Requires shorter fermentation time

    • What is combined with the rest of the dough ingredients during the sponge and dough method?

    <p>Preferment called the sponge</p> Signup and view all the answers

    What is added during the last two minutes of the sponge and dough method?

    <p>Salt</p> Signup and view all the answers

    What percentage of the total dough flour is subjected to the actions of fermenting yeast in the sponge?

    <p>50-70%</p> Signup and view all the answers

    What is the main objective of the mixing process?

    <p>To achieve a uniform blending of the dough ingredients</p> Signup and view all the answers

    What properties need to be balanced for an optimum dough?

    <p>Rheological properties</p> Signup and view all the answers

    At what stage does the dough become drier and more elastic?

    <p>Cleanup stage</p> Signup and view all the answers

    What is the critical stage of dough development?

    <p>Development stage</p> Signup and view all the answers

    What happens if the mixing operation is carried beyond a certain stage?

    <p>The dough exhibits signs of overmixing</p> Signup and view all the answers

    What are the disadvantages of the sponge & dough method?

    <p>Greater equipment demand</p> Signup and view all the answers

    What is the ultimate goal of the mixing process?

    <p>To achieve a silky and dry appearance of the dough</p> Signup and view all the answers

    What does viscoelasticity combine?

    <p>Viscosity and elasticity</p> Signup and view all the answers

    What happens during the pickup stage?

    <p>Gluten structure begins to form</p> Signup and view all the answers

    At what point is the dough ready for discharge from the mixer?

    <p>At development stage</p> Signup and view all the answers

    What occurs if mixing continues beyond the development stage?

    <p>The dough loses its elastic character and becomes soft</p> Signup and view all the answers

    What is achieved during the initial mixing stage?

    <p>Uniform blending of dough ingredients</p> Signup and view all the answers

    Study Notes

    Sponge and Dough Method

    • Major fermentation action takes place in the sponge stage
    • After liquid ingredients are added during the second stage, the sponge is added
    • One advantage of the sponge and dough method compared to the straight dough method is a more consistent product

    Dough Development

    • The sponge is combined with the rest of the dough ingredients during the sponge and dough method
    • Salt is added during the last two minutes of the sponge and dough method
    • 10-20% of the total dough flour is subjected to the actions of fermenting yeast in the sponge

    Mixing Process

    • The main objective of the mixing process is to develop dough with optimal rheological properties
    • Properties that need to be balanced for an optimum dough include strength, elasticity, and extensibility
    • At the critical stage of dough development, the dough becomes drier and more elastic
    • The critical stage of dough development is when the dough starts to take shape
    • Overmixing beyond a certain stage can lead to dough deterioration

    Viscoelasticity

    • Viscoelasticity combines elasticity and viscosity properties
    • During the pickup stage, flour is incorporated into the mixer
    • The dough is ready for discharge from the mixer when it becomes smooth and shiny
    • If mixing continues beyond the development stage, the dough can become overworked and damaged
    • The disadvantages of the sponge and dough method include increased production time and labor costs
    • The ultimate goal of the mixing process is to produce dough with optimal viscoelastic properties
    • During the initial mixing stage, the ingredients are evenly distributed and hydrated

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    Description

    This quiz covers the advantages and disadvantages of sponge and dough methods in baking science and technology. It also evaluates the different types of dough methods, focusing on the major fermentation action that takes place in a preferment called the sponge.

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