CPC Bread & Yeast Products 2 — Questions and Answers
Question 1: What is the purpose of 'scoring' bread before baking?
- To improve yeast activity
- To control where the bread expands and allow steam to escape (Correct answer)
- To add decoration only
- To reduce baking time
Correct answer: To control where the bread expands and allow steam to escape
Scoring creates intentional weak points in the dough that direct the bread's oven spring and allow gas to escape in a controlled way, producing better volume and appearance.
Question 2: What does 'bulk fermentation' refer to in bread production?
- The final proofing of shaped loaves
- The first fermentation period of the entire dough mass after mixing (Correct answer)
- Fermenting large commercial batches
- Cold retarding of dough overnight
Correct answer: The first fermentation period of the entire dough mass after mixing
Bulk fermentation (first rise) is the period when the entire mixed dough rests and ferments before being divided and shaped.
Question 3: Which type of bread uses a starter culture of wild yeast and lactic acid bacteria for leavening?
- Brioche
- Sourdough (Correct answer)
- Ciabatta
- Challah
Correct answer: Sourdough
Sourdough bread is leavened by a live culture of wild yeast and lactic acid bacteria (LAB) that ferment the dough and produce its characteristic tangy flavor.
Question 4: What is the role of salt in bread dough?
- It feeds yeast activity
- It strengthens gluten structure, controls fermentation rate, and enhances flavor (Correct answer)
- It only adds flavor with no structural effect
- It speeds up browning only
Correct answer: It strengthens gluten structure, controls fermentation rate, and enhances flavor
Salt tightens gluten bonds, slows yeast fermentation (allowing better flavor development), and is essential for flavor in bread.
Question 5: What is 'enriched dough' and how does it differ from 'lean dough'?
- Enriched dough uses whole grains; lean dough uses white flour
- Enriched dough contains added fats, eggs, sugar, or dairy; lean dough contains only flour, water, yeast, and salt (Correct answer)
- Enriched dough is higher in gluten; lean dough is lower
- Enriched dough is always sweet; lean dough is always savory
Correct answer: Enriched dough contains added fats, eggs, sugar, or dairy; lean dough contains only flour, water, yeast, and salt
Enriched doughs contain additions like butter, eggs, sugar, or milk (e.g., brioche, challah), while lean doughs are made from just flour, water, yeast, and salt (e.g., baguette).
Question 6: What is the purpose of 'punching down' or 'degassing' dough during bulk fermentation?
- To stop fermentation completely
- To redistribute yeast, equalize temperature, and expel excess CO₂ to prevent over-fermentation (Correct answer)
- To add more flour
- To shape the loaf
Correct answer: To redistribute yeast, equalize temperature, and expel excess CO₂ to prevent over-fermentation
Degassing redistributes yeast and nutrients, equalizes dough temperature, and prevents excess CO₂ buildup that could impair gluten structure.
CPC Bread & Yeast Products 2
What is the purpose of 'scoring' bread before baking?