Which statement is true regarding enzymes in yeast dough?
a. Alpha-amylase starts to degrade damaged starch granules to sugars.
b. Beta-amylase converts dextrins to maltose.
c. Proteases are added to improve how the dough handles.
d. Maltogenic alpha-amylase is used because of its anti-staling effect in the final baked product.
e. all of the above answers are correct
f. none of the above answers is correct
Q. 2Specialty bread products on the market include low-glycemic-index breads, which are
a. low carbohydrate and/or low fiber.
b. low carbohydrate and/or high fiber.
c. high carbohydrate and/or low fiber.
d. high carbohydrate and/or high fiber.
Q. 3Breads are a good source of which nutrient(s)?
a. all carbohydrates
b. complex carbohydrates
c. lipids and their components
d. proteins
e. fat-soluble vitamins and iron
Q. 4During bread dough fermentation
a. the shaped dough is placed in a dry, cool, undisturbed place for rising.
b. the ideal temperature for the dough is approximately 65 degrees F.
c. carbon dioxide is produced while enzyme and pH changes take effect.
d. none of the above answers is correct
Q. 5Which of the following statements about kneading dough if false?
a. Kneading in too much flour should be avoided because it will slow fermentation time, leaving the final product dry and streaked or heavy.
b. Overkneaded dough will snap back when being rolled out due to a heavy gluten network that tightens the dough.
c. Cold dough will snap back; however, this problem reverses itself when the dough is allowed to warm up.
d. It is very easy to overwork a dough by hand.
Q. 6Kneading is not required for a yeast bread if the _____ method is used.
a. straight dough
b. muffin
c. batter
d. sponge
e. rapid mix
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