Baked products: Batters and Dough Flashcards
1
Q
Batters and dough contain different proportions of liquid and flour, therefore, are __________.
A
Manipulated differently
2
Q
How is quick bread leavened?
A
Chemically
3
Q
How is yeast bread leavened?
A
Biologically
4
Q
How is quick bread leavened?
A
Chemically
5
Q
What are the three leavening agents?
A
Air, steam, CO2
6
Q
When does quick bread form gas?
A
Before and after baking
7
Q
When does yeast bread form bread?
A
During baking
8
Q
What is a pour batter example?
A
Pancake
9
Q
What is a drop batter example?
A
Muffin
10
Q
What is a soft dough example?
A
Biscuit or yeast bread
11
Q
What is a stiff dough example?
A
Piecrust
12
Q
Pour batter ratio
A
1:1
13
Q
Drop batter ratio
A
1:2
14
Q
Soft dough ratio
A
1:3
15
Q
Stiff dough ratio
A
1:6-8
16
Q
In batters, what is the continuous medium?
A
Liquid
17
Q
What is the continuous medium in the dough?
A
Flour/gluten
18
Q
What contributes to toughness and rubberiness?
A
Glutenin
19
Q
What contributes to stickiness and tackiness?
A
Gliadin
20
Q
True or False. Glutenin is soluble in ethanol.
A
False Gliadin is soluble in ethanol
21
Q
What part of the gluten matrix has intramolecular disulfide bonds?
A
Gliadins
22
Q
What part of the gluten matrix has intermolecular disulfide bonds?
A
Glutenins
23
Q
What characteristics are associated with gliadin?
A
Viscosity
24
Q
What characteristics are associated with glutenins?
A
Elasticity
25
What does a food labeled "gluten-free" not contain?
An ingredient derived from a prohibited grain that has been processed to remove gluten if the use of that ingredient results in the presence of 20 parts per million or more gluten in the food.
26
What type of wheat has higher gluten forming potential and absorbs more water?
Hard wheat
27
What type of wheat has less gluten-forming proteins and absorbs less water?
Soft wheat
28
Whole wheat flour contains what three things?
endosperm, germ, and bran
29
What has sharp edges that cut through the developing protein structure, resulting in a lower-volume baked product?
Bran
30
______ contains the highest lipid content
Germ
31
High lipid content might lead to rancidity from _________.
enzyme or non-enzymatic oxidation
32
Endosperm contains the lowest fat and the highest _______.
Protein
33
The endosperm is primarily _______.
Starch
34
What is the layered, outer coat of a kernel?
Bran
35
What part of the grain contains many B vitamins, trace minerals, and dietary fiber?
Bran
36
A food providing at least 8 g of whole grains/30-g serving.
Whole-grain food
37
Finely ground whole wheat flour has ____ sharp edges that cut and can reduce volume.
less
38
In finely ground whole wheat flour, what has a lower percentage?
Protein
39
What is the purpose of sifting flour?
To standardize the amount of flour added to a formulation and assure consistency in product preparation
40
Functions of liquid
1. Hydrate proteins required for gluten formation
2. Solvent
3. Produce steam
41
According to federal regulations, the water level of a finished commercially prepared bread loaf may not exceed what percentage?
38%
42
What produces a softer crumb, holds moisture, and contributes flavor and color?
Lactose
43
What results in diminished volume and poor quality?
Whey proteins
44
What is the purpose of leavening agents?
Raise dough or make it light and porous
45
What is involved in all baked products?
Air
46
What expands cell size, making batters and dough light and porous?
Steam
47
What is an emulsifier that distributes fat in the batter?
Egg yolk
48
What contributes to aeration and leavening when beaten due to the presence of air cells that are filled with CO2 or expanded with steam?
Egg white
49
What component of eggs is coagulated by heat, beating, or a change in pH, which contributes to structure?
Egg proteins
50
What does the whole egg contribute to the batter?
Flavor, color, and nutritional value
51
What do fats contribute?
Flakiness
52
What do oils contribute?
Tenderness
53
Fat and oils help prevent __________ of baked goods.
staling process
54
Shortening is when you __________ the length of developing gluten protein platelets.
minimize
55
What coats flour proteins in batter or dough and physically interferes with gluten development?
Oil and fat
56
What is it called when fat and oils coat flour proteins?
Tenderization
57
What type of fat may be spread or perhaps molded to shape?
Plastic fats
58
What type of oils yield a more tender, mealy, crumbly product than saturated fats?
Polyunsaturated oils
59
Why do polyunsaturated oils yield a more tender product?
The oil covers a larger surface area of flour particles than saturated fat and helps control/limit water absorption.
60
What is a necessary component of yeast bread?
Salt
61
Why is salt a necessary component?
It dehydrates yeast cells and controls the growth of yeast with CO2 production
62
True or False. Artificial sweeteners cannot be fermented.
True
63
Purpose of sugar
Flavor and mouth feel
64
What two reactions happen because of sugar?
Maillard browning and caramelization
65
True or false. Sugar competes for water.
True
66
What elevates or raises the protein coagulation temperature, thus expanding the time for CO2 to expand?
Sugar
67
What is the substrate that yeast acts upon?
Sugar
68
True or false. A large amount (more than 10% by weight) dehydrates yeast cells and reduces dough volume.
True
69
What does not provide the functional properties of sugar?
Sugar substitutes
70
What makes a baked product sweeter and moister?
Honey
71
What is more acidic than sugar?
Molasses
72
Where does leavening occur?
In the air spaces or gluten structure
73
Steam partially leavens ___________
Almost everything
74
What is needed for vaporization?
high liquid-to-flour ratio and a high oven temp
75
What is a major leavening agent?
Carbon dioxide
76
Why is baking soda combined with either liquid acid or dry acid?
To delay the production of CO2
77
Liquid acid examples:
HCL and Acetic acid/ vinegar
78
Dry acid examples:
Potassium bitartrate or cream of tartar
79
What three substances are in baking powder?
Sodium bicarbonate, a dry acid, and inert cornstarch
80
Commercial baking powder must yield at least ___% available CO2 gas by weight
12
81
What are two classifications of baking powder?
Single-acting and double-acting
82
Double-acting releases carbon dioxide twice when the mixture is _______ and ________.
moistened and heated
83
Too much CO2 results in:
Coarse-textured low-volume product
84
Too little carbon dioxide:
not sufficiently leavened
85
What bacteria is responsible for forming sourdough bread?
Lactobacillus sanfrancisco
86
What is the function of Lactobacillus sanfrancisco?
Degrade maltose and yield acetic and lactic acid
87
Saccharomyces cerevisiae releases what?
Zymase
88
Zymase metabolizes _____________, yielding ethanol
fermentable sugars
89
When the temperature is 105 – 115 °F, each yeast cell ___________, producing new cells.
rehydrates and buds
90
When the temperature is above ______, the thermal death of yeast
130 °F
91
What spices increase yeast activity?
Cardamon, cinnamon, ginger, nutmeg
92
What spices decrease yeast activity?
Dry mustard
93
Why is more time necessary to leaven sweetened yeast dough?
osmotic pressure
94
Yeast bread is prepared from the soft dough using ____________.
Hard wheat flour
95
What is required in yeast bread?
Yeast, liquid, salt, flour
96
What are the optional ingredients in yeast bread?
spices, fat, and sugar
97
Quick breads are leavened chemically by:
Baking powder, baking soda, and steam
98
What improves baking performance?
Bleached flour
99
Chloride dioxide is an additive that does what?
Mature flour
100
What food additive bleached flour?
Benzoyl peroxide
101
True or False. Bleached flour weakens the protein and limits gluten development.
True
102
What is the purpose of mixing?
Distribute the ingredients and equalize the temperature
103
What is the purpose of kneading?
Develop gluten
104
Under kneading produces a dough that does not _____
rise sufficiently
105
What overproduces gluten?
Over kneading
106
What type of batter shape will be unaffected by overmixing?
Pour batter
107
Why is pour batter unaffected?
Due to the high level of water and the low level of gluten.
108
What is the by-product of yeast fermentation?
Alcohol
109
What happens to starches after baking?
They lose their birefringence, swell, and gelatinize
110
True or false. Cooking and baking differ at elevations other than sea level – both above and below sea level.
True
111
At high elevations a reduction in _____ and less leaven is needed
sugar
112
What happens if you reduce sugar?
There is less competition for water
113
How should baked goods be stored?
Eliminate external air
114
An acid environment of _____ prevents the growth of bacteria.
4.5 or 5
115
What are examples of mold inhibitors?
Sodium or calcium propionate or sodium diacetate
116
What causes rancidity?
fats and oils
117
Staling involves the recrystallization of what?
Amylopectin
