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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

  1. What is the primary function of gluten in bread making?

    Answer: To provide structure and trap gases produced by fermentation

    Gluten, formed when glutenin and gliadin proteins hydrate and are worked together, provides the extensible network that traps CO₂ gas and gives bread its structure.

  2. What is the 'windowpane test' used to assess in bread dough?

    Answer: Proper gluten development

    The windowpane test checks gluten development — properly developed dough can be stretched thin enough to be translucent without tearing.

  3. What is 'autolyse' in bread making?

    Answer: A rest period after mixing flour and water before adding other ingredients

    Autolyse is a resting period (typically 20–60 minutes) after flour and water are combined, allowing hydration and initial gluten development before adding yeast and salt.

  4. At what internal temperature is a standard white sandwich loaf considered fully baked?

    Answer: 96°C (205°F)

    A fully baked white sandwich loaf should reach an internal temperature of approximately 96°C (205°F) to ensure the crumb is fully set and no longer doughy.

  5. What is 'poolish' in bread making?

    Answer: A pre-ferment made with equal weights of flour and water plus a small amount of yeast

    Poolish is a wet pre-ferment made with a 1:1 ratio of flour to water by weight and a tiny amount of yeast, fermented 8–18 hours to develop flavor.

  6. What gas is primarily responsible for leavening in yeast breads?

    Answer: Carbon dioxide

    Yeast consumes sugars through fermentation and produces carbon dioxide (CO₂), which inflates the gluten network and leavens the bread.