Question 1
In connection with yeast dough, proofing refers to the
◦ oven spring.
◦ period of fermentation.
◦ last rising of molded bread dough.
◦ setting of a sponge until it is light and bubbly.
Question 2
Milk used for making yeast breads should be scalded to
◦ disperse the fat.
◦ prevent dough softening.
◦ dissolve the sugar and salt.
◦ encourage development of gluten.