Revision Questions About Yeast and Fermentation

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  • Created on: 08-12-12 09:06
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Questions
1. What is meant by the term `milling'?
Milling is the process of removing the bran and germ and grinding the endosperm finely into
flour.
2. How is bread made commercially?
By computer controlled machines.
3. Why is each of the following ingredients important when making bread?
Strong Flour - makes the dough more stretchy compared to `normal' flour because it
includes a different type of protein called Gluten.
Water - turns the flour into dough and sticks and keeps the dough together.
Yeast - makes the bread rise.
Salt - preserves the bread and adds some taste. Also, it helps the fermentation process.
4. What is gluten?
Gluten is a protein found in flour that develops elasticity when kneaded; this is wanted in
bread as it holds the trapped carbon dioxide in the dough and enables it to rise with less risk
of collapsing. Strong flour is high in gluten.
5. Explain `fermentation' in relation to bread making.
In bread making, the fermentation process is when dried yeast is activated by tepid liquid and
sugar granules and is left for about fifteen minutes to froth.
6. What is meant by the term `crumb'?
The cut surface of the bread which shows whether the bread is mixed enough, too much or
not enough by the amount of air bubbles in the bread.
7. What is meant by `quality control' and why is it important when making foods
commercially?
The bread goes on a conveyor belt and a metal detector looks for any trace of metal in the
bread and if any is found, then the whole chain stops ­ this is quality control.

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