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By Wayne Gisslen
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Additional resources for Study Guide to Accompany Professional Baking
Example text
T F 9. Mixed fermentation refers to the use of both a pre-ferment and additional yeast to ferment a dough. T F 10. A thin or wet sourdough starter is more stable than a stiff, dough-like starter. 51 C. SOURDOUGH PRODUCTION In the space below, write the procedure for making a sourdough starter. 52 Chapter 8 Lean Yeast Doughs The general procedures and theories discussed in Chapter 6 and 7 are applied to specific formulas and makeup techniques for lean dough products in Chapter 8. As you mix, shape, pan, and bake the products in this chapter, review the explanations and procedures in Chapter 6 and 7 as necessary.
____________________ 12. Flour with a high protein content. ____________________ 13. Any fat used in baking to tenderize a product by shortening gluten strands. ____________________ 14. Flour with a low protein content. ____________________ 15. The process by which starch granules absorb water and swell in size. ____________________ 36 ____________________ 16. The gas released by the action of yeast and by baking powder and baking soda. ____________________ 17. The production or incorporation of gases, followed by the expansion of these gases, in a baked product, which increases the volume of the product and changes its texture.
____________________ 15. The hard outer covering of kernels of wheat and other grains. ____________________ 16. The plant embryo portion of a grain kernel. 24 ____________________ 17. A type of syrup, extracted from malted barley, containing maltose sugar. ____________________ 18. The production or incorporation of gases in a baked product to increase volume and produce shape and texture. ____________________ 19. The product that results when cocoa beans are roasted and ground. ____________________ 20.