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Questions for Review

Appears in
top 1000How Baking Works
How Baking Works

By Paula Figoni

Published 2003

  • About
  1. Which protein, glutenin or gliadin, provides the backbone structure to gluten, imparting strength and tenacity?
  2. What are the three main ways that gluten is developed during bread making?
  3. What is the difference between extensibility and elasticity? Which protein, glutenin or gliadin, is primarily responsible for each?
  4. What is meant by fermentation tolerance? How does fermentation tolerance affect bread loaf volume and crumb structure?
  5. What are the characteristics of a high-quality flour used in bagels? In cookies?
  6. Will a small increase in the amount of water added to pie pastry dough be likely to increase or decrease gluten development? Explain your answer.
  7. Will a small increase in the amount of water added to superhydrated bread dough be likely to increase or decrease gluten development? Explain your answer.
  8. How would you describe the difference between water hardness and water pH? How does each affect gluten development?
  9. Will a small amount of baking soda added to cookie dough increase or decrease cookie spread? Why might baking soda have this effect?
  10. Describe how mixing promotes the development of gluten.
  11. How does too little mixing affect the quality of baking powder biscuits? How does too much mixing affect them?
  12. What is meant by the letdown stage of mixing yeast-raised doughs?
  13. Which is more likely easily overmixed: dough containing a blend of rye and bread flour, or one containing only bread flour? Dough made with regular bread flour or one made with a lower-protein artisan bread flour?
  14. What is one cause of tunnels in muffins? How can using a formula high in sugar and fat reduce the likelihood that tunnels will form?
  15. Why should doughs that undergo longer fermentation or proofing times be mixed for a shorter time than those that undergo just a short proof?
  16. How does dough temperature affect gluten development? What else does dough temperature affect in pie pastry doughs? In bread doughs?
  17. What three events occur during dough fermentation? Which of these three can also be accomplished by intensive high-speed mixing or by chemical maturing agents?
  18. What is meant by “no-time dough”? What is the main advantage of no-time dough? What is the main disadvantage?
  19. What is meant by a “reducing agent”? When might reducing agents be beneficial?
  20. What is glutathione and where is it found?
  21. What are proteases and how do they affect gluten?
  22. Which of the following in each pair is likely to have more protease activity: rye flour or wheat flour; white flour or whole wheat flour; liquid pre-ferment, with a high amount of water, or a firmer pre-ferment with a lower amount of water; a pre-ferment with added salt, or a pre-ferment with no added salt?
  23. Why might a rich sweet dough call for high-gluten flour?
  24. Why will pie pastry dough bake up more tender when the fat is well worked into the flour (before water is added) than when it is left in larger chunks?
  25. How does salt affect gluten in yeast-raised doughs?
  26. Why might bread made with salt have a whiter crumb than bread made without salt?
  27. Why is fluid milk usually scalded before it is used in yeast-raised doughs? Why might you not want to scald milk before use?
  28. What is meant by “high-heat DMS”? What is it used for?
  29. You are shaping pizza dough, but it shrinks before you have a chance to add toppings and bake. What should you do?
  30. What is the difference between gluten development and gluten relaxation?
  31. What are the three reasons why pie pastry dough might be chilled and allowed to rest several hours or overnight before use?

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