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Questions for Discussion

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About
  1. List and describe briefly the three stages of mixing of a dough or batter.
  2. What are air cell walls made of? Describe how air cells are formed. Name two functions of air cells.
  3. Describe what happens when gluten proteins come in contact with water during mixing.
  4. What is the result of overmixing on bread dough? pie dough?
  5. Discuss seven factors that affect the development of gluten in batters and doughs.
  6. Why do some cakes fall if they are removed from the oven too soon?
  7. Which kind of cake would you expect to have better keeping qualities—a sponge cake, which is low in fat, or a high-ratio cake, which is high in both fat and sugar?

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