HRM 201 Study Guide Questions and Answers With Verified Solutions 2025
What are the 12 steps of yeast dough production? - ✔✔1. Scaling ingredients
2. Mixing
3. Fermentation (bulk fermentation)
4. Punching
5. Scaling
6. Rounding
7. Benching
8. Makeup and panning
9. Proofing (2nd fermentation)
10. Baking
11. Cooling
12. Storage
Where does the flavor in bread primarily come from? - ✔✔The Flour
What are the components of a wheat berry? - ✔✔The endosperm, germ, and bran
Where is most of the nutrition in wheat located? - ✔✔The Germ & Bran
Hard wheat is high in _______ - ✔✔Protein
The largest proportion of a wheat berry is made up of _______ - ✔✔Starch
Wheat in the U.S. is classified by _________ - ✔✔Protein content
What does the germ contain? - ✔✔vitamins and minerals
, Ash content refers to a flour's _______ - ✔✔Mineral content
What are the three ways to classify wheat? - ✔✔1. color of kernel
2. hardness of kernel
3. season
European flour is classified by ________ - ✔✔ash content
Where is fiber located in a wheat berry? - ✔✔The bran
What element of bread making is best controlled by the baker? - ✔✔Length of fermentation
What is the benefit of refrigerating a preferment overnight? - ✔✔Lengthening enzyme activity
What is the main advantage of adding a preferment? - ✔✔To bring all the benefits of fermentation to
the final dough
What preferment has the highest hydration? - ✔✔Poolish
What preferment has no salt? - ✔✔Biga
What happens when fermentation goes on for too long? - ✔✔1. yeast will consume all available sugars
2. baked loaf will lack flavor
3. baked loaf will lack color
The conversion rate of fresh yeast to dry active yeast - ✔✔1 to 1/2
The conversion rate of fresh yeast to instant yeast - ✔✔1 to 1/3
What are the 12 steps of yeast dough production? - ✔✔1. Scaling ingredients
2. Mixing
3. Fermentation (bulk fermentation)
4. Punching
5. Scaling
6. Rounding
7. Benching
8. Makeup and panning
9. Proofing (2nd fermentation)
10. Baking
11. Cooling
12. Storage
Where does the flavor in bread primarily come from? - ✔✔The Flour
What are the components of a wheat berry? - ✔✔The endosperm, germ, and bran
Where is most of the nutrition in wheat located? - ✔✔The Germ & Bran
Hard wheat is high in _______ - ✔✔Protein
The largest proportion of a wheat berry is made up of _______ - ✔✔Starch
Wheat in the U.S. is classified by _________ - ✔✔Protein content
What does the germ contain? - ✔✔vitamins and minerals
, Ash content refers to a flour's _______ - ✔✔Mineral content
What are the three ways to classify wheat? - ✔✔1. color of kernel
2. hardness of kernel
3. season
European flour is classified by ________ - ✔✔ash content
Where is fiber located in a wheat berry? - ✔✔The bran
What element of bread making is best controlled by the baker? - ✔✔Length of fermentation
What is the benefit of refrigerating a preferment overnight? - ✔✔Lengthening enzyme activity
What is the main advantage of adding a preferment? - ✔✔To bring all the benefits of fermentation to
the final dough
What preferment has the highest hydration? - ✔✔Poolish
What preferment has no salt? - ✔✔Biga
What happens when fermentation goes on for too long? - ✔✔1. yeast will consume all available sugars
2. baked loaf will lack flavor
3. baked loaf will lack color
The conversion rate of fresh yeast to dry active yeast - ✔✔1 to 1/2
The conversion rate of fresh yeast to instant yeast - ✔✔1 to 1/3
