The four best-known methods for mixing yeast breads include all of the following except
a. straight dough.
b. muffin.
c. batter.
d. sponge.
e. rapid mix.
Q. 2Which of the following ingredients is added to protect commercially baked breads from mold growth?
a. calcium proprionate
b. polysorbates
c. sodium bicarbonate
d. all of the above answers are correct
e. none of the above answers is correct
Q. 3Which of the following statements about bread ingredients is false?
a. Yeast grows well in warm liquid with a small amount of sugar added.
b. All-purpose and bread flours can be used interchangeably in yeast bread recipes.
c. Oats are commonly added to whole-grain breads for their texture and nutty taste.
d. Fat in bread dough enhances moisture loss and reduces the bread's shelf life.
Q. 4Wheat flour is primarily used for yeast breads because of its
a. carbohydrate content.
b. gluten-forming ability.
c. lipid-altering ability.
d. protein content.
e. vitamin B and iron value.
f. fiber content.
Q. 5The most commonly used flour for a yeast bread is
a. buckwheat.
b. millet.
c. rye.
d. wheat.
e. corn.
Q. 6In addition to yeast and flour, the basic, necessary ingredients in a yeast bread include all of the following except
a. fat and/or eggs.
b. some liquid.
c. salt.
d. sugar.
Q. 7Normally the preparation of yeast bread takes approximately
a. 45 minutes to one hour.
b. one to two hours.
c. two and a half to three hours.
d. three to five hours.
Q. 8Saccharomyces cerevisiae
a. is often found in both quick and yeast breads.
b. multiplies rapidly at extreme temperatures.
c. requires both sugar and moisture to multiply.
d. is a single-celled mold that sometimes spoils food and causes illness.
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