3.1.8 Doughs

• What are doughs made of?

  Flour and liquid
• Pastry dough has a tender, flaky texture.
• What are the three main types of doughs?

  Bread, pastry, and pasta
• Match the type of dough with its key characteristic:

  Bread Dough ↔️ Strong, elastic texture

  Pastry Dough ↔️ Tender, flaky texture

  Pasta Dough ↔️ Firm, smooth texture
• Glutenin and gliadin are the two proteins that form gluten
• Why is kneading important in gluten development?

  Forms a strong network
• Stages of gluten development

  1️⃣ Hydration

  2️⃣ Mixing

  3️⃣ Kneading
• Gluten development is essential for bread to rise.
• What is the main difference between bread dough and pastry dough?

  Bread uses yeast
• Bread dough often uses yeast
• Fat is used in pastry dough to create a tender, flaky texture.
• What type of dough is used for spaghetti?

  Pasta dough
• How are doughs classified?

  By their characteristics
• Different dough types have different characteristics to suit specific baked goods.
• Stages of gluten development during kneading

  1️⃣ Hydration

  2️⃣ Mixing

  3️⃣ Kneading
• What are the two proteins that make up gluten?

  Glutenin and gliadin
• Kneading develops gluten in dough.
• Match the kneading technique with its description:

  Hand Kneading ↔️ Manual process using hands

  Stand Mixer Kneading ↔️ Uses a dough hook attachment

  Food Processor Kneading ↔️ Uses a dough blade
• Hand kneading involves folding and pushing the dough
• Which attachment is used for kneading in a stand mixer?

  Dough hook
• Kneading is essential for developing the elasticity of dough.
• Kneading is a crucial step in dough preparation that develops gluten
• Match the kneading technique with its method:

  Hand Kneading ↔️ Manual process using hands to fold and push dough

  Stand Mixer Kneading ↔️ Uses a dough hook attachment

  Food Processor Kneading ↔️ Some processors have a dough blade
• Hand kneading involves folding and pushing the dough repeatedly to develop gluten.
• Stages of fermentation in bread making:

  1️⃣ Initial Fermentation

  2️⃣ Bulk Fermentation

  3️⃣ Final Fermentation
• What biochemical process occurs during fermentation?

  Yeast converts glucose
• When making bread, yeast ferments the sugars in the dough, producing CO2 and causing it to rise.
• Match the baking technique with its heat type and method:

  Oven Baking ↔️ Dry heat from oven, dough is baked inside

  Steaming ↔️ Moist heat from steam, dough is cooked in a steamer

  Deep Frying ↔️ Hot oil, dough is immersed in hot oil
• Deep frying results in a crisp exterior and a soft interior in dough-based products.
• What substance is developed in dough during kneading to provide structure and elasticity?

  Gluten
• Bread dough is characterized by its strong, elastic texture
• Pastry dough uses fat for layering to achieve a flaky texture.
• What type of dough is kneaded well to achieve a firm, smooth texture for spaghetti or ravioli?

  Pasta dough
• What is the primary role of gluten in doughs?

  Structure and elasticity
• There are three main types of doughs: bread dough, pastry dough, and pasta
• Bread dough often uses yeast for rising.
• What key ingredient is used in pastry dough to create its tender, flaky texture?

  Fat
• Pasta dough is kneaded well to develop elasticity.
• What protein complex forms when flour is mixed with water?

  Gluten
• Doughs are classified into three main types: bread dough, pastry dough, and pasta