Yeast and Fermentation Quiz
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Questions and Answers

Yeast is a microscopic plant that undergoes fermentation by producing enzymes.

True (A)

Fermentation results in the production of carbon dioxide gas and sugar.

False (B)

Diastatic malt helps yeast by breaking down starch into sugars.

True (A)

The best fermentation temperature for yeast is between 60°F and 70°F.

<p>False (B)</p> Signup and view all the answers

Punching or folding dough during production is meant to expel carbon dioxide.

<p>True (A)</p> Signup and view all the answers

Non-diastatic malt is primarily used to feed the yeast.

<p>False (B)</p> Signup and view all the answers

Yeast begins to die at temperatures above 100°F.

<p>True (A)</p> Signup and view all the answers

Dough should be consumed within 24 hours to avoid spoilage without preservatives.

<p>False (B)</p> Signup and view all the answers

Which type of sugar is known for its dry texture and is commonly served with coffee and tea?

<p>Demerara sugar (B)</p> Signup and view all the answers

Confectioners sugar is primarily used for baking and has a coarse texture.

<p>False (B)</p> Signup and view all the answers

What should you not do when storing cookies in an airtight container?

<p>Combine soft and crisp cookies.</p> Signup and view all the answers

Brown sugar should be stored in a(n) ______ container to prevent it from drying out.

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

Match the following cookie types with their descriptions:

<p>Drop Cookies = Mixed by dropping spoonfuls of dough onto a baking sheet Icebox Cookies = Chilled dough rolled and sliced before baking Cut-Out Cookies = Rolled dough cut into shapes before baking Pressed Cookies = Dough forced through a cookie press</p> Signup and view all the answers

Which liquid sweetener is known for its hygroscopic properties and provides moistness?

<p>Corn syrup (C)</p> Signup and view all the answers

What is the primary gas released by baking soda during chemical leavening?

<p>Carbon Dioxide (D)</p> Signup and view all the answers

Salt enhances the fermentation process by promoting yeast growth in baking.

<p>False (B)</p> Signup and view all the answers

Excess baking powder can cause a baked product to be too light and crumbly.

<p>True (A)</p> Signup and view all the answers

Name one acid ingredient that can activate baking soda.

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

List two functions of salt in baking.

<p>Strengthens gluten structure, controls fermentation.</p> Signup and view all the answers

Baking powders contain baking soda and one or more ________ to react with it.

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

What should products using single acting baking powder do immediately after mixing?

<p>Be baked (A)</p> Signup and view all the answers

Match the following leavening agents with their characteristics:

<p>Baking Soda = Releases CO2 when reacting with acid Single Acting Baking Powder = Activated with moisture only Double Acting Baking Powder = Releases some gas in cold, requires heat for full effect Baking Ammonia = Decomposes rapidly, used mainly in dry baked goods</p> Signup and view all the answers

What is the recommended storage condition for leavening agents?

<p>Dry, cool place (B)</p> Signup and view all the answers

What is the undesirable flavor created by baking ammonia?

<p>ammonia gas</p> Signup and view all the answers

What is the primary function of flour as a binder in baking?

<p>To hold ingredients together (C)</p> Signup and view all the answers

Bran in flour improves gluten development.

<p>False (B)</p> Signup and view all the answers

What are the two proteins found in wheat flour that contribute to gluten formation?

<p>Glutenin and gliadin</p> Signup and view all the answers

The germ of the wheat kernel is high in __________, vitamins, minerals, and fat.

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

Which type of wheat is primarily used to make cakes and pastries due to its lower protein content?

<p>Soft wheat (D)</p> Signup and view all the answers

Match the following ingredients to their effect on gluten development:

<p>Salt = Strengthens gluten and controls yeast growth Bran = Inhibits gluten development Dough conditioners = Improves dough production and consistency Water = Hydrates proteins to form gluten</p> Signup and view all the answers

What is the effect of temperature on gluten development?

<p>Increased temperature enhances gluten development.</p> Signup and view all the answers

Strong flours are made from hard wheats that contain greater quantities of gluten proteins.

<p>True (A)</p> Signup and view all the answers

Flashcards

Yeast Fermentation

The process where yeast converts simple sugars into carbon dioxide gas and alcohol.

Yeast Temperature Sensitivity

Yeast activity is affected by temperature. It thrives in a specific temperature range.

Malt Syrup

A food source for yeast, adding flavor and crust color to baked goods like bread.

Diastatic Malt

Type of malt that breaks down starch into sugars, providing nourishment for yeast.

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Yeast Dough Production - Step 1

Scaling Ingredients: Accurately measuring ingredients.

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Yeast Dough Production - Step 3

Fermentation: The process where yeast produces carbon dioxide.

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Yeast Dough Production - Step 10

Baking: Cooking bread in an oven.

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Yeast Dough Production - Step 9

Proofing: A final fermentation stage.

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Flour's Role

Flour plays several important roles in baking, acting as a binder, stabilizer, texture provider, structural support, preventing sticking, and adding nutritional value.

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Wheat Kernel Parts

The wheat kernel consists of three main parts: bran (outer covering), endosperm (starchy part), and germ (nutritious core).

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Hard vs. Soft Wheats

Hard wheats have more glutenin and gliadin, producing strong flours used for breads, while soft wheats have less protein, making weak flours suitable for cakes and pastries.

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Gluten Formation

Gluten is formed when glutenin and gliadin proteins in wheat flour combine with water, creating a stretchy and elastic network.

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Controlling Gluten Development

Gluten development can be adjusted through mixing methods, leavening, and temperature.

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Salt's Role in Baking

Salt strengthens gluten and controls yeast growth, providing a balance to the baking process.

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Bran's Impact on Gluten

Bran inhibits gluten development by preventing some gluten strands from sticking together.

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Dough Conditioners

Any ingredient that improves dough production and consistency is a dough conditioner.

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Chemical Leavening

The process of using chemical reactions to produce gases in baked goods, increasing volume, shaping, and creating texture.

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Baking Soda

A chemical leavening agent that releases carbon dioxide gas when mixed with moisture and acid.

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Baking Powder

A pre-mixed leavening agent containing baking soda, acid, and starch. It releases gas when mixed with moisture or heat.

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Single-Acting Baking Powder

A type of baking powder that is activated only by moisture, requiring immediate baking.

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Double-Acting Baking Powder

A type of baking powder that releases gas when mixed with moisture and again when exposed to heat. It allows for a longer waiting time before baking.

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Baking Ammonia

A chemical leavening agent that releases carbon dioxide and ammonia gas when heated.

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Leavening Agent Storage

Store leavening agents in a cool, dry place, in airtight containers. They lose strength over time.

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Muffins Mixing Method

A specific method for mixing muffin ingredients, starting with dry ingredients and then adding wet ingredients.

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Salt's Role in Gluten

Salt strengthens gluten, making it more elastic and helping it hold more water and carbon dioxide. This results in a better texture in breads.

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Salt's Impact on Yeast

Salt inhibits yeast growth, controlling fermentation and preventing unwanted yeasts from spoiling the bread.

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Why Brown Sugar Hardens

Brown sugar absorbs moisture from the air, but if left exposed, it can dry out and become hard.

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Demerara Sugar's Use

Demerara sugar is a type of brown sugar, dry and not moist like regular brown sugar. It's used in baking sometimes, but more often for sweetening coffee and tea.

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Confectioners' Sugar: Fine Powder

Confectioners' sugar is ground very finely and mixed with a bit of starch to prevent clumping. It's ideal for icings and dusting desserts.

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Cookie Baking Temperature

High heat makes soft/chewy cookies, while low heat makes crisp/drier cookies.

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Double Sheeting for Cookies

Baking some cookies on two sheets, placed one on top of the other, helps ensure even baking and browning.

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Storing Cookies: Separate & Airtight

Keep cookies in airtight containers, but separate soft and crisp cookies to avoid them affecting each other's texture.

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Study Notes

Yeast & Fermentation

  • Yeast is a microscopic plant that accomplishes fermentation by producing enzymes.
  • Some enzymes change complex sugars into simple sugars, and others change these simple sugars into carbon dioxide gas and alcohol.
  • The chemical reaction is C6H12O6 + 2C02 → 2C2H5OH (simple sugar + carbon dioxide → alcohol).
  • This process is called fermentation.

Yeast Temperature Sensitivity

  • Yeast is a living organism sensitive to temperature.
  • Inactive (storage temperature): 34°F (1°C)
  • Slow action: 60°-70°F (15°-20°C)
  • Best growth (fermentation and proofing temperatures for bread doughs): 70°-90°F (20°-32°C)
  • Reaction slows: Above 100°F (38°C)
  • Yeast is killed: 140°F (60°C)

Malt Syrup

  • Malt syrup (or malt extract) provides food for yeast and enhances flavour and crust colour in baked goods.
  • Extracted from barley.
  • Diastatic: Breaks down starch in dough into sugars that yeast feed on. May cause a sticky crumb.
  • Non-diastatic: Added as a sweetener.

Yeast Dough Production Steps

  • Scaling Ingredients: Accurately measuring ingredients.
  • Mixing: Combining ingredients, distributing yeast, developing gluten.
  • Fermentation: Yeast produces carbon dioxide (CO2).
  • Punching/Folding: Releases CO2 and relaxes gluten.
  • Scaling: Dividing dough into equal portions.
  • Rounding: Shaping dough for easier handling.
  • Benching: Resting dough to allow gluten to relax.
  • Makeup & Panning: Shaping dough and placing it in baking pans.
  • Proofing: Continuing fermentation, proofing typically involves keeping the dough at a moderate temperature where the yeast continues to rise and produce more gas.
  • Baking: Oven spring, coagulation of proteins, gelatinization of starches, browning.
  • Cooling: Removing excess moisture & alcohol.
  • Storing: Consume within 8 hours (without preservatives).

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Baking & Pastry Arts Level 1: Wheat, Flour & Gluten PDF

Description

Test your knowledge on yeast and fermentation! This quiz covers the basics of yeast function, temperature sensitivity, and the role of malt syrup in baking. Discover how these elements interact to create delicious baked goods.

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