Question 1

Which of the following is made from an enriched yeast dough?
A) Hamburger buns
B) Kaiser rolls
C) Rum babas
D) Multigrain rye bread

Accepted Answer

Rum babas are made from an enriched yeast dough, which includes ingredients like eggs, milk, and butter, making the dough richer than a standard bread dough.

Question 2

are sweet, shell-shaped rolls coated with colored sugar, popular in Mexico.

Accepted Answer

Conchas

Question 3

All enriched bread formulas contain a high percentage of both sugar and fat.

Accepted Answer

Enriched bread primarily has added vitamins and minerals to replace those lost during processing, and does not necessarily contain a high percentage of sugar and fat.

Question 4

Enriched breads may contain more yeast than lean dough formulas
A) to speed fermentation.
B) to compensate for their high sugar content, which can actually inhibit yeast activity.
C) because these breads are often made with bread flour.
D) because of the milk in the dough.

Accepted Answer

Enriched breads contain higher amounts of sugar, which can inhibit yeast activity. Adding more yeast compensates for this effect, ensuring proper fermentation.

Question 5

To keep dough soft so that it expands during proofing, egg wash brioche dough before proofing and baking.

Accepted Answer

Egg wash helps to retain moisture in the dough and creates a barrier that prevents it from drying out during proofing and baking, resulting in a softer texture.

Question 6

A number of enriched yeast dough formulas such as brioche and sweet bun dough can be used to make pecan sticky buns or similar breakfast pastries.

Accepted Answer

Enriched yeast dough formulas like brioche and sweet bun dough contain a high amount of fat and sugar, making them ideal for making breakfast pastries like pecan sticky buns.

Question 7

Kugelhopf is
A) a rich yeast bread that is filled with candied fruit and nuts, wrapped around an almond filling.
B) a yeast bun decorated with a cross made from dough.
C) a light, buttery yeast bread studded with fruits, a specialty of Germany.
D) cinnamon- and butter-filled sweet dough formed into spiral-shaped pastries.

Accepted Answer

Kugelhopf is a traditional sweet yeast bread that originated in Austria, but is also popular in Germany and other European countries. It is typically made with a light, buttery dough and studded with raisins, almonds, and sometimes candied fruit. It is often baked in a special Kugelhopf pan, which gives it its distinctive shape with a hole in the middle.

Question 8

Enriched bread formulas bake into breads with a soft crust and coarse crumb.

Accepted Answer

The answer of Enriched bread formulas bake into breads with...

Question 9

is a Russian dish in which a savory mixture of salmon and rice is wrapped in dough, then baked.

Accepted Answer

The answer of is a Russian dish in which a...

Question 10

A long fermentation at room temperature helps enriched bread dough develop its flavor.

Accepted Answer

The answer of A long fermentation at room temperature helps...

Question 11

Which of the following is NOT true?
A) Sweet dough or bun dough contains fewer eggs than challah.
B) Bun dough has less fat than brioche.
C) Sweet dough or bun dough is sweeter and richer than dinner rolls.
D) Sweet bun dough takes its name from the thick sugar glaze brushed over these breads after baking.

Accepted Answer

The name "sweet bun dough" does not specifically come from the practice of brushing a thick sugar glaze over these breads after baking. Instead, it refers to the dough's higher sugar, fat, and sometimes egg content compared to other bread doughs, which makes the buns sweet and rich in flavor. The glazing practice is common but not the origin of the name.

Question 12

Barley malt and honey contain beneficial , which aid fermentation without overly feeding the yeast.

Accepted Answer

The answer of Barley malt and honey contain beneficial ,...

Question 13

Enriched yeast dough is often to maintain the shape of the loaf during baking.

Accepted Answer

The answer of Enriched yeast dough is often to maintain...

Question 14

Which of the following statements correctly describes the difference between brioche dough and challah?
A) A larger percentage of eggs are used in brioche.
B) Brioche is baked in a pan.
C) The fat is added to brioche dough after it has been kneaded
D) All of the above.

Accepted Answer

All the statements correctly describe differences between brioche and challah. Brioche dough typically has a higher percentage of eggs and is enriched with butter added after initial kneading, often baked in specific molds or pans, distinguishing it from challah, which is usually braided and baked without a pan.

Question 15

Proofing enriched dough above can melt the butter and damage the dough.

Accepted Answer

The answer of Proofing enriched dough above can melt the...

Question 16

It is not necessary to use the windowpane test to determine when enriched yeast dough is properly kneaded.

Accepted Answer

The windowpane test is a reliable way to determine if enriched yeast dough has been kneaded enough. This test involves pulling a small piece of dough and stretching it gently to see if it forms a thin, translucent "windowpane" without tearing. If the dough tears easily, it needs more kneading. If it stretches into a thin, smooth layer, it's been kneaded enough.

Question 17

To ensure that it rises to its fullest height, brioche dough should be formed and baked as soon as it is mixed.

Accepted Answer

Brioche dough requires a long fermentation period, typically overnight in the refrigerator, in order to develop its flavor and texture. Only after this period of rest can the dough be formed and baked to its fullest potential.

Question 18

To develop the gluten when mixing brioche
A) fat is added after the dough is fully kneaded.
B) eggs and fat are added after the dough is fully kneaded.
C) all the ingredients are at room temperature and the dough is mixed to a higher dough temperature.
D) the dough is fermented in the refrigerator.

Accepted Answer

The answer of To develop the gluten when mixing brioche
A)...

Question 19

Brioche dough is mixed using a(n) mixing method.

Accepted Answer

The answer of Brioche dough is mixed using a(n) mixing...

Question 20

Enriched yeast dough
A) requires longer kneading than lean yeast dough.
B) is kneaded for a shorter period of time than lean yeast dough.
C) requires low-protein flour.
D) benefits from a short fermentation in a warm environment.

Accepted Answer

Enriched yeast dough contains additional ingredients such as eggs, sugar, and butter which can make it more difficult to develop gluten through kneading. As a result, enriched yeast dough requires longer kneading than lean yeast dough to properly develop gluten and achieve the desired texture.

Quiz 8: Enriched Yeast Breads

Which of the following is made from an enriched yeast dough?

are sweet, shell-shaped rolls coated with colored sugar, popular in Mexico.

All enriched bread formulas contain a high percentage of both sugar and fat.

Enriched breads may contain more yeast than lean dough formulas

To keep dough soft so that it expands during proofing, egg wash brioche dough before proofing and baking.

A number of enriched yeast dough formulas such as brioche and sweet bun dough can be used to make pecan sticky buns or similar breakfast pastries.

Kugelhopf is

Enriched bread formulas bake into breads with a soft crust and coarse crumb.

is a Russian dish in which a savory mixture of salmon and rice is wrapped in dough, then baked.

A long fermentation at room temperature helps enriched bread dough develop its flavor.

Which of the following is NOT true?

Barley malt and honey contain beneficial , which aid fermentation without overly feeding the yeast.

Enriched yeast dough is often to maintain the shape of the loaf during baking.

Which of the following statements correctly describes the difference between brioche dough and challah?

Proofing enriched dough above can melt the butter and damage the dough.

It is not necessary to use the windowpane test to determine when enriched yeast dough is properly kneaded.

To ensure that it rises to its fullest height, brioche dough should be formed and baked as soon as it is mixed.

To develop the gluten when mixing brioche

Brioche dough is mixed using a(n) mixing method.

Enriched yeast dough