Yeast Activation and Gluten Development Quiz

<p>Alcohol and carbon dioxide</p> Signup and view all the answers

<p>To release carbon dioxide gas and allow the yeast to come in contact with more 'food'</p> Signup and view all the answers

<p>To allow gases to escape during the baking process and create a decorative pattern</p> Signup and view all the answers

<p>Kneading the dough develops gluten, the protein that gives dough its structure and elasticity, and ensures the right texture of the finished product.</p> Signup and view all the answers

<p>Docking is the act of cutting small slashes in the surface of the risen dough. It allows gases to escape during baking, creates a decorative pattern, and is used for breads with a hard crust.</p> Signup and view all the answers

<p>Common problems include heavy bread (insufficient proofing time), dense bread (overworked dough), dry and crumbly bread (low oven temperature), bread not rising (improperly activated yeast), and bread tasting like yeast (over-risen dough).</p> Signup and view all the answers

<p>100°F to 110°F = Optimal temperature for activating yeast Cold water = Yeast will not activate Room temperature water = Yeast will not fully activate Too hot water = Yeast will be killed</p> Signup and view all the answers