Bread & Yeast Products Flashcards
6 cards from real CPC practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Bread & Yeast Products flashcards as text
What is the purpose of 'scoring' bread before baking?
Answer: To control where the bread expands and allow steam to escape
Scoring creates intentional weak points in the dough that direct the bread's oven spring and allow gas to escape in a controlled way, producing better volume and appearance.
What does 'bulk fermentation' refer to in bread production?
Answer: The first fermentation period of the entire dough mass after mixing
Bulk fermentation (first rise) is the period when the entire mixed dough rests and ferments before being divided and shaped.
Which type of bread uses a starter culture of wild yeast and lactic acid bacteria for leavening?
Answer: Sourdough
Sourdough bread is leavened by a live culture of wild yeast and lactic acid bacteria (LAB) that ferment the dough and produce its characteristic tangy flavor.
What is the role of salt in bread dough?
Answer: It strengthens gluten structure, controls fermentation rate, and enhances flavor
Salt tightens gluten bonds, slows yeast fermentation (allowing better flavor development), and is essential for flavor in bread.
What is 'enriched dough' and how does it differ from 'lean dough'?
Answer: Enriched dough contains added fats, eggs, sugar, or dairy; lean dough contains only flour, water, yeast, and salt
Enriched doughs contain additions like butter, eggs, sugar, or milk (e.g., brioche, challah), while lean doughs are made from just flour, water, yeast, and salt (e.g., baguette).
What is the purpose of 'punching down' or 'degassing' dough during bulk fermentation?
Answer: To redistribute yeast, equalize temperature, and expel excess CO₂ to prevent over-fermentation
Degassing redistributes yeast and nutrients, equalizes dough temperature, and prevents excess CO₂ buildup that could impair gluten structure.