Yeast and Fermentation Quiz

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Questions and Answers

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

True

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

False

Diastatic malt helps yeast by breaking down starch into sugars.

True

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

False Signup and view all the answers

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

True Signup and view all the answers

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

False Signup and view all the answers

Yeast begins to die at temperatures above 100°F.

True Signup and view all the answers

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

False Signup and view all the answers

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

Demerara sugar Signup and view all the answers

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

False Signup and view all the answers

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

Combine soft and crisp cookies. Signup and view all the answers

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

airtight Signup and view all the answers

Match the following cookie types with their descriptions:

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 Signup and view all the answers

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

Corn syrup Signup and view all the answers

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

Carbon Dioxide Signup and view all the answers

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

False Signup and view all the answers

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

True Signup and view all the answers

Name one acid ingredient that can activate baking soda.

buttermilk Signup and view all the answers

List two functions of salt in baking.

Strengthens gluten structure, controls fermentation. Signup and view all the answers

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

acids Signup and view all the answers

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

Be baked Signup and view all the answers

Match the following leavening agents with their characteristics:

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 Signup and view all the answers

What is the recommended storage condition for leavening agents?

Dry, cool place Signup and view all the answers

What is the undesirable flavor created by baking ammonia?

ammonia gas Signup and view all the answers

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

To hold ingredients together Signup and view all the answers

Bran in flour improves gluten development.

False Signup and view all the answers

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

Glutenin and gliadin Signup and view all the answers

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

protein Signup and view all the answers

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

Soft wheat Signup and view all the answers

Match the following ingredients to their effect on gluten development:

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

What is the effect of temperature on gluten development?

Increased temperature enhances gluten development. Signup and view all the answers

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

True Signup and view all the answers

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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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.

Yeast and Fermentation Quiz

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Podcast

Questions and Answers

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

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

Diastatic malt helps yeast by breaking down starch into sugars.

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

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

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

Yeast begins to die at temperatures above 100°F.

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

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

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

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

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

Match the following cookie types with their descriptions:

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

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

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

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

Name one acid ingredient that can activate baking soda.

List two functions of salt in baking.

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

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

Match the following leavening agents with their characteristics:

What is the recommended storage condition for leavening agents?

What is the undesirable flavor created by baking ammonia?

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

Bran in flour improves gluten development.

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

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

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

Match the following ingredients to their effect on gluten development:

What is the effect of temperature on gluten development?

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

Study Notes

Yeast & Fermentation

Yeast Temperature Sensitivity

Malt Syrup

Yeast Dough Production Steps

Studying That Suits You

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