QUESTIONS
Under what conditions would dry yeast be used in bread making?
For what reason is bread dough kneaded?
What is the test for sufficient kneading of bread dough?
In what part of the country is spring wheat grown? Winter wheat?
How are the flours distinguished that are made from these different kinds of wheat?
From U. S. Department of Agriculture, Bulletin No. 28, tabulate the percentage composition of winter and of spring wheat flour.
Which contains the more protein; which, the more carbohydrates? Compare the quantity of ash in each.
Knowing the method of leavening, the time required for raising, and the properties of gluten, explain why spring wheat flour is better adapted to yeast breads than to quick breads.
What is the price per sack of pastry and of bread flour?
What is the price per cake of compressed yeast? What is the price per package of dry yeast? How many cakes in a package?