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Bakery Food Science > Atoms and Molecules > Flashcards

Atoms and Molecules Flashcards

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1
Q

What is crucial to create inflated gas cells in bread dough?

A

A gas cell nucleus. Without one it takes an infinitely high pressure to inflate the gas cell bubble

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2
Q

Is the pressure needed to inflate a gas cell proportional or inversely proportional to the radius of the gas cell?

A

Inversely proportional. It will take more pressure to inflate a small gas cell than it will a larger one

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3
Q

What are the valencies (how many covalent bonds will the following atoms make?

  1. Hydrogen
  2. Oxygen
  3. Nitrogen
  4. Carbon
A
  1. 1
  2. 2
  3. 3
  4. 4
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4
Q 
Which one of the following does not take part in hydrogen bonds? 
C-H 
N-H 
O-H 
=O
A

C-H

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5
Q

Describe atoms, molecules and colloids. Say which are constituents of the others.

A

An atom is the smallest entity of any chemical element. A molecule is the smallest entity of any substance. A molecule is made up of atoms. A colloid is a substance dispersed throughout another one. It consists continuous and dispersed phases. The phases in colloids are made up of molecules and atoms.

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6
Q

What happens to amylopectin when a bakery product goes stale?

A

It recrystallises

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7
Q

What happens to atoms, hydrogen bonds and hydrophobic interactions when something is heated in an oven?

A

Atoms vibrate increasingly violently, hydrogen bonds start to break and hydrophobic interactions get stronger.

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8
Q

What are the two chemical groups in every amino acid that can take part in hydrogen bonds?

A
  • Carbonyl (C=O)

* Amide (N-H)

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9
Q

What forms do amino acid side chains come in and which one cannot take part in hydrogen bonds?

A
  • Polar
  • Non polar- cannot take part in hydrogen bonds
  • Charged
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10
Q

What type of chemical bonds hold the secondary structures of proteins (α-helix, β-sheet and β-turn) in their characteristic shapes?

A

Hydrogen bonds

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11
Q

In which type of secondary structure does the polypeptide chain to turn through 180° and so double back on itself?

A

Β-turn

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12
Q

Where are these chains found in protein?

  1. Polar
  2. Non polar
  3. Charged
A
  1. On the surface of the protein
  2. Inside the protein
  3. On the surface of the protein
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13
Q

What do charged and polar amino acids contribute to in the protein molecule?

A
  • They contribute to the solubility of the protein in water

* They form binding sites for charged molecules.

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14
Q

Which type of bond is a disulphide bond?

A

Covalent bond

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15
Q

What structure do the gluten proteins form in developed dough?

A

Sheets that can envelope gas and hold bubbles.

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16
Q

Are prolamins the storage proteins of all cereals or just wheat?

A

All Cereals

17
Q

What are the three amino acids that are most abundant in prolamins?

A

Proline, glutamine and glycine

18
Q

What do you get when you mix the prolamins of wheat with water?

A

Gluten

19
Q

Which class of proteins is responsible for dough viscosity?

A

Gliadins

20
Q

Hot water pastry is best refrigerated for 24 hours after moulding but before baking. What sort of bonds between what molecules are strengthened by doing so?

A

Hydrogen bonds between starch (amylose and amylopectin) molecule

21
Q

What feature of the quaternary structure of glutenins is important for the elastic properties of dough?

A

Intermolecular disulphide bonds create extremely large molecules.

22
Q

What type of secondary structure comprises the repetitive domain of wheat prolamins?

A

Linked β-turns.

23
Q

What type of bond dominates the intermolecular interactions in wheat prolamins

A

Hydrogen bonds

24
Q

Low molecular weight glutenins are similar to α and γ-gliadins. Why are they glutenins?

A

They contain a cysteine that takes part in intermolecular disulphide bonds with other glutenins.

25
Q

What do oxidising improvers do during breadmaking?

A

They strengthen dough by remaking intermolecular disulphide bonds between glutenins that have been broken during dough development.

26
Q

Which of the following does not take part in the Maillard reaction?

Glucose
Lactose
Maltose
Sucrose

A

Sucrose

27
Q

Will acid make the Maillard reaction go faster or slower?

A

Slower

28
Q

What is falling number a measure of, and what would you expect to go wrong in a plant bakery if it uses flour with falling number >300 seconds?

A

It is a measure of amylase, and nothing should go wrong

29
Q

what do the Amylograph and the Rapid Visco Analyser give you information on relating to the flour?

A

Starch

Bakery Food Science (6 decks)

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