Leavening Process Review

These gases get trapped in the dough or batter due to gluten’s elasticity, creating little air pockets.

Together gliadin and glutenin give dough viscoelasticity.

that create tiny air bubbles which help baked goods rise by being trapped in the product.

2 NaHCO₃ → Na₂CO₃ + CO₂ + H₂O is the chemical formula for the reaction of baking powder.

The grain's embryo

Kneading dough allows for the ____________ to strengthen.

Physical leavening occurs by ingredients being mechanically manipulated

Select all of the following which use a physical leavening agent.

The grain's food supply

Glutenin provides dough the ability to be shaped and hold shape.

Yeast are single-celled microorganisms which feed on sugar within dough to produce carbon dioxide and ethanol. 

Baking soda requires an acidic ingredient added in order for a reaction to occur.

The grain's outer skin

What type of yeast must be activated in warm water prior to adding to a recipe?

Small air pockets result in a smoother texture baked goods, such as the texture of bread.

Leavening is the rise of dough or batter due to an added ingredient which produces gases. 

Cream of tartar can act as the acid added to baking powder.

A pie crust is made by incorporating fat with other ingredients. The fat does not fully mix leaving small butterpockets.

Mary’s bread did not rise during baking. What could have been the cause of this?

What is the first step to creating the web-like gluten structure?

Which of the following is true about double-acting baking powder?

Gliadin provides dough with the ability to bounce back.

Select all of the following which are in baking soda.

Wild yeast is created through fermentation of water and flour.

When sodium bicarbonate dissolves, sodium will react and bicarbonate will not react.

Select all of the following which have a role in controlling gluten development.

NaHCO3 + Na2H2P2O7 → Na3HP2O7 + H2O + CO2