Baker Dough Preparation Flashcards
6 cards from real CB practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Baker Dough Preparation flashcards as text
What is the primary function of yeast in dough preparation?
Answer: To release carbon dioxide and help the dough rise
Yeast ferments sugars in the dough, producing carbon dioxide gas, which causes the dough to rise.
Why is kneading an essential step in dough preparation?
Answer: To develop gluten for dough structure
Kneading develops gluten, which provides structure and elasticity to the dough.
What is the role of hydration in dough preparation?
Answer: To activate gluten and aid fermentation
Water hydrates the flour, activating gluten and enabling yeast fermentation.
Why is dough resting time important before baking?
Answer: To allow gluten to relax for better shaping
Resting allows gluten to relax, making the dough easier to shape and preventing shrinkage during baking.
What is the purpose of adding salt to dough?
Answer: To enhance flavor and control yeast fermentation
Salt strengthens gluten structure, enhances flavor, and helps regulate yeast fermentation.
What happens if dough is over-proofed?
Answer: It weakens dough structure and causes collapse
Over-proofing causes excessive fermentation, weakening the dough structure and resulting in a collapsed final product.
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