Breads Pre-Lab Questions PDF

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Answers to Pre lab questions on breads lab ...

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Kiana Lashley NTDT201L Breads Pre-Lab p. 164 - 165, Q# 1 - 5; p. 186, Q# 1 - 5

1. Baking soda chemically yields carbon dioxide in the presence of moisture and an acid. Baking Powder is basically enhanced by combining baking soda and cream of tartar. Selfrising flour is all-purpose flour with leavening agent already added which can be baking soda or baking powder. Yeasts are naturally found in air, water and living organisms, to produce carbon dioxide through fermentation. About ¼ teaspoon of baking soda is required for a cup of flour to be leavened. 1 cup of self-rising flour contains 1 ½ teaspoon of baking powder and ½ teaspoon of salt. About ¼ ounce or 2 ¼ teaspoon of dry active yeast leavens 4 to 6 cups of flour. 2. Quick breads are leavened during baking with milk, baking soda, baking powder and sugar. 3. The function of the high proportion of liquid to eggs in popover batter is that the steam causes the dough to puff up and the eggs cause the batter to stretch, which holds the steam. 4. There are three steps to the muffin mix method, first you stir the dry ingredients together, then in a separate bowl combine the wet ingredients. Lastly, stir the dry and moist ingredients together with only a few strokes until the dry ingredients are just moistened but still lumpy.

5. Quick breads are only mixed until all ingredients are just moistened and not any further so that you avoid undesirable gluten development. 1. The essential ingredients in yeast bread are flour, liquid, sugar, salt and yeast. Flour is used to make the bread have a firm and elastic structure. The liquid dissolves and activates the yeast to help the gluten develop. Sugar feeds the yeast which will cause it to rise. Salt give the bread flavor and also inhibits the growth. 2. Dough is fermented and proofed so that you prevent drying. It should be fermented at 85 degrees F for the dough to properly rise. 3. During fermentation, the yeast bread will double in size as carbon dioxide is produced by the yeast as the enzymes and pH changes. 4. The purpose of punching down the dough is to evenly distribute the carbon dioxide through the dough to create fine cells. 5. Yeast dough is kneaded to develop the doughs gluten....