Bread & Yeast Products Flashcards

What is 'laminated dough' and which pastries are made from it?

Answer: Dough with alternating layers of dough and butter created by repeated folding; used for croissants and puff pastry

Laminated dough is created by folding butter into dough through a series of turns, creating hundreds of alternating flaky layers, used for croissants, Danish, and puff pastry.

What is the ideal temperature range for active dry yeast to function optimally?

Answer: 24–32°C (75–90°F)

Active dry yeast functions optimally between 24–32°C (75–90°F); temperatures above 60°C (140°F) kill yeast, while cold temperatures slow activity significantly.

What is 'oven spring' in bread baking?

Answer: The rapid final rise a loaf undergoes in the first minutes of baking before the crust sets

Oven spring is the rapid expansion of dough in the early minutes of baking as heat activates remaining yeast and expands trapped gases before the crust and crumb set.

What is the function of steam injection in a professional bread oven?

Answer: To keep the crust moist and extensible in early baking, allowing maximum oven spring and a glossy crust

Steam in the early baking phase keeps the crust supple so it can expand fully with the dough, and later evaporates leaving a shiny, crisp crust.

What is 'retarding' dough and why is it used?

Answer: Cold-fermenting shaped dough overnight to slow yeast activity and develop flavor

Retarding involves placing shaped dough in a refrigerator overnight, slowing yeast fermentation while allowing enzymes and bacteria to develop more complex flavors.

In the production of croissants, what is a 'turn' or 'fold'?

Answer: One complete folding and rolling cycle that multiplies the dough-and-butter layers

Each 'turn' in laminated dough production involves folding the dough over itself (in thirds or quarters) and rolling it out, multiplying the number of butter-dough layers with each repetition.