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Bases de Panadería y Pastelería

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Bases de Panadería y Pastelería

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Quiz de fundamentos

Created by

Selene Hela
Selene Hela
Ecuador

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Bases de Panadería y Pastelería
 

Bases de Panadería y PasteleríaOnline version

Quiz de fundamentos

by Selene Hela
1

¿Qué civilización descubrió la fermentación del pan?

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2

¿Cuál es la función principal de la levadura?

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3

¿Qué proteína aporta fuerza al gluten?

4

¿Cuál es la temperatura ideal de fermentación?

5

¿Qué reacción produce color dorado y aromas intensos?

6

¿Qué producto utiliza vapor como agente leudante?

7

¿Cuál es la función de la pectina?

8

¿Qué ingrediente común da color y sabor al pan y pasteles?

9

¿Qué es la fermentación en panadería?

10

¿Qué técnica evita que el gluten se desarrolle en masa de pastelería rica en grasa?

11

¿Qué tipo de harina tiene menor contenido de gluten?

12

¿Qué ocurre en el sobre amasado?

13

¿Cuál es la función principal del azúcar en pastelería?

14

¿Qué crema se estabiliza por emulsión?

15

¿Qué hidrocoloide se usa para mousses y bavarois?

Explicación

Huevos aportan coloración y emulsión de masa.

La fermentación genera CO2 que hace subir la masa.

Menos desarrollo de gluten mantiene textura tierna y hojaldrada.

 
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