Ficha 2252568

Activity 9

18-06-21

Full name: Brayan Steven Erazo Rosas

1. Watch the video

https://www.youtube.com/watch?v=4icnf_hfw6M

2. Answer

I. What are the typical ingredients of the bread?

a) Flour, yolk, sugar, and eggs.
b) Flour, yeast, water, and salt.
c) Flour, yeast, olive oil and salt.

II. Which proteins has in high level the wheat flour?

a) Gliadin and glutenin.
b) Amylases.
c) Maltose and Glucose.

III. Why is the hydration important to make the dough?

a) It forms a network (Gluten) that held together the proteins.
b) It forms sugars.
c) It makes a shaggy dough.

IV. Which is the kingdom of the yeast?

a) Animalia.
b) Plantae.
c) Fungi.

V. Can the yeast eat the starch?

a) Yes, yeast it´s capable of eat starch.
b) No, because it needs simple sugars to feed on.

VI. When hydrated, flour contains the enzyme called _______.

a) Gliadin.
b) Amylase.
c) Maltase.

VII. Which is the simple sugar that amylase break down from the starch?
a) Glucose.
b) Amylase.
c) Maltose.
VIII. The maltase enzyme breaks down the maltose in _______.
a) Glucose.
b) Amylase.
c) Gliadin.

IX. The presence of sodium and chloride ions are essential for _______.
a) make sugar.
b) the formation of a stronger and more elastic dough.
c) make bubbles in the dough.

X. Why kneading is important to make the dough?

a) It incorporates air, which helps to form strong disulfide bonds.

b) It makes easier to eat the bread.
c) It gives more sugar to the yeast.

XI. If properly kneaded, the baked bread consists of a network of ______ and ________
gluten strands, which create a texture.
a) Smooth and stretchy.
b) Fluffy and smooth.
c) Long and stretchy.

XII. What happens during the fermentation?

a) The bacteria in yeast consume the glucose decomposed from autolyze and release carbon
dioxide and ethanol.
b) Yeast starts to eat starch.
c) Yeast breaks down the maltose.

XIII. Which causes the dough to rise?

a) Sugars.
b) Water.
c) Air bubbles.

XIV. Do the bubbles go out of the dough?

a) Yes, the bubbles go out of the dough so it can rise and get bigger.
b) No, instead of going out, the flexible dough traps pockets of carbon dioxide and creates
wide open spaces inside the loaf.

XV. Once the dough has risen, it´s ready to go into the oven, when it´s under high
temperatures a complex chemical reaction occurs on the surface. The carbon molecules
contained in the sugar combine with the amino acids of the proteins. What´s the name of
the reaction?
 a) Maillard reaction.
b) Yeast reaction.
c) Bread reaction.

XVI. Which is the final product, that acts as brown pigment and gives the bread it´s brown
coloration?
a) Organic compounds.
b) Melanoidins.
c) Flavors.

1. b
2. a
3. a
4. c
5. b
6. b
7. c
8. a
9. b
10. a
11. c
12. a
13. c
14. b
15. a
16. b