Yeast Activation and Gluten Development Quiz

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Questions and Answers

What is the optimal temperature range for activating yeast?

100°F to 110°F (correct)
120°F to 130°F
90°F to 100°F
70°F to 80°F

What happens if water for yeast activation is too hot?

Yeast will become more potent
Yeast will not activate (correct)
Yeast will activate faster
Yeast will activate but with a different flavor

What gives dough its structure and elasticity?

Fats
Gluten (correct)
Carbohydrates
Sugars

What is released when yeast consumes carbohydrates during fermentation?

Alcohol and carbon dioxide (B) Signup and view all the answers

What is the purpose of punching or folding the dough during fermentation?

To release carbon dioxide gas and allow the yeast to come in contact with more 'food' (A) Signup and view all the answers

What is the purpose of docking the surface of the risen dough?

To allow gases to escape during the baking process and create a decorative pattern (A) Signup and view all the answers

What is the importance of kneading the dough in making yeast bread?

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

What is docking in bread making and why is it done?

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. Signup and view all the answers

What are some common problems encountered in baking bread and their probable causes?

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). Signup and view all the answers

Match the yeast activation temperature with the corresponding outcome:

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 Signup and view all the answers

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