CAB CAB Artisan Baker Baking Science & Nutrition 1 — Questions and Answers
Question 1: What is the primary role of gluten in bread dough?
- Provides sweetness
- Traps CO2 to give bread structure and rise (Correct answer)
- Adds moisture to the crumb
- Activates yeast fermentation
Correct answer: Traps CO2 to give bread structure and rise
Gluten forms an elastic network that traps carbon dioxide produced by yeast, giving the loaf its structure and allowing it to rise.
Question 2: Which protein in wheat flour is most responsible for gluten formation?
- Albumin and globulin
- Gliadin and glutenin (Correct answer)
- Casein and whey
- Zein and prolamin
Correct answer: Gliadin and glutenin
Gliadin and glutenin are the two wheat storage proteins that combine with water to form the gluten network.
Question 3: What Maillard reaction temperature range produces the golden-brown crust on artisan bread?
- 80–100°F (27–38°C)
- 212°F (100°C)
- 285–325°F (140–163°C) (Correct answer)
- 400–450°F (204–232°C)
Correct answer: 285–325°F (140–163°C)
The Maillard reaction between amino acids and reducing sugars begins around 285°F and accelerates up to about 325°F, creating the characteristic crust color and flavor.
Question 4: What is the approximate protein content of bread flour?
- 6–8%
- 9–10%
- 12–14% (Correct answer)
- 17–20%
Correct answer: 12–14%
Bread flour typically contains 12–14% protein, which provides sufficient gluten development for chewy, structured loaves.
Question 5: Which vitamin is synthesized by yeast during fermentation and contributes nutritional value to sourdough?
- Vitamin A
- Vitamin C
- B vitamins (thiamine, riboflavin, niacin) (Correct answer)
- Vitamin D
Correct answer: B vitamins (thiamine, riboflavin, niacin)
Yeast and lactic acid bacteria produce B vitamins such as thiamine, riboflavin, and niacin as metabolic byproducts during fermentation.
Question 6: How does steam injection in a deck oven benefit artisan bread?
- Speeds up yeast activity inside the loaf
- Keeps the crust soft during initial baking for maximum oven spring (Correct answer)
- Lowers the internal temperature of the loaf
- Eliminates the need for scoring
Correct answer: Keeps the crust soft during initial baking for maximum oven spring
Steam keeps the outer crust pliable during the first minutes of baking, allowing maximum oven spring before the crust sets.
CAB CAB Artisan Baker Baking Science & Nutrition 1
What is the primary role of gluten in bread dough?