CDM Dough Preparation & Ingredient Handling 5

Question 1

Which type of milk product, when substituted for fresh whole milk in doughnut dough, requires the baker to add water to the formula?

Accepted Answer

Non-fat dry milk solids (NFDM)

Answer

NFDM is a powder that replaces the milk solids component only; the baker must separately add the equivalent water that fresh milk would have provided.

Question 2

What is the purpose of adding dough conditioners such as ascorbic acid (vitamin C) to yeast-raised doughnut dough?

Accepted Answer

To strengthen gluten bonds and improve dough tolerance and volume

Answer

Ascorbic acid oxidizes sulfhydryl groups in gluten proteins, forming stronger disulfide bonds that improve dough strength and gas retention.

Question 3

A recipe calls for compressed (fresh) yeast but only instant dry yeast is available. The correct substitution ratio is approximately:

Accepted Answer

Use one-third the weight of instant dry yeast

Answer

Instant dry yeast is approximately three times as potent as compressed yeast, so one-third the weight produces equivalent leavening.

Question 4

Which mixing stage should fat be added to yeast-raised doughnut dough for optimal gluten development?

Accepted Answer

After initial gluten structure has developed (cleanup stage)

Answer

Adding fat early coats flour proteins and prevents gluten formation; adding it after initial development allows gluten to form first, then fat tenderizes it.

Question 5

What is the Farinograph used to measure in doughnut dough production quality control?

Accepted Answer

Flour water absorption and dough mixing tolerance

Answer

The Farinograph measures the resistance of dough during mixing to determine optimal water absorption and mixing time for a given flour.

(CDM) Certified Doughnut Maker Practice Test

(CDM) Certified Doughnut Maker Practice Test

CDM Dough Preparation & Ingredient Handling 5