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Food Science > Baked products: Batters and Dough > Flashcards

Baked products: Batters and Dough Flashcards

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1
Q

Batters and dough contain different proportions of liquid and flour, therefore, are __________.

A

Manipulated differently

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2
Q

How is quick bread leavened?

A

Chemically

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3
Q

How is yeast bread leavened?

A

Biologically

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4
Q

How is quick bread leavened?

A

Chemically

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5
Q

What are the three leavening agents?

A

Air, steam, CO2

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6
Q

When does quick bread form gas?

A

Before and after baking

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7
Q

When does yeast bread form bread?

A

During baking

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8
Q

What is a pour batter example?

A

Pancake

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9
Q

What is a drop batter example?

A

Muffin

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10
Q

What is a soft dough example?

A

Biscuit or yeast bread

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11
Q

What is a stiff dough example?

A

Piecrust

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12
Q

Pour batter ratio

A

1:1

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13
Q

Drop batter ratio

A

1:2

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14
Q

Soft dough ratio

A

1:3

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15
Q

Stiff dough ratio

A

1:6-8

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16
Q

In batters, what is the continuous medium?

A

Liquid

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17
Q

What is the continuous medium in the dough?

A

Flour/gluten

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18
Q

What contributes to toughness and rubberiness?

A

Glutenin

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19
Q

What contributes to stickiness and tackiness?

A

Gliadin

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20
Q

True or False. Glutenin is soluble in ethanol.

A

False Gliadin is soluble in ethanol

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21
Q

What part of the gluten matrix has intramolecular disulfide bonds?

A

Gliadins

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22
Q

What part of the gluten matrix has intermolecular disulfide bonds?

A

Glutenins

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23
Q

What characteristics are associated with gliadin?

A

Viscosity

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24
Q

What characteristics are associated with glutenins?

A

Elasticity

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25
Q

What does a food labeled “gluten-free” not contain?

A

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.

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26
Q

What type of wheat has higher gluten forming potential and absorbs more water?

A

Hard wheat

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27
Q

What type of wheat has less gluten-forming proteins and absorbs less water?

A

Soft wheat

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28
Q

Whole wheat flour contains what three things?

A

endosperm, germ, and bran

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29
Q

What has sharp edges that cut through the developing protein structure, resulting in a lower-volume baked product?

A

Bran

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30
Q

______ contains the highest lipid content

A

Germ

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31
Q

High lipid content might lead to rancidity from _________.

A

enzyme or non-enzymatic oxidation

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32
Q

Endosperm contains the lowest fat and the highest _______.

A

Protein

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33
Q

The endosperm is primarily _______.

A

Starch

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34
Q

What is the layered, outer coat of a kernel?

A

Bran

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35
Q

What part of the grain contains many B vitamins, trace minerals, and dietary fiber?

A

Bran

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36
Q

A food providing at least 8 g of whole grains/30-g serving.

A

Whole-grain food

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37
Q

Finely ground whole wheat flour has ____ sharp edges that cut and can reduce volume.

A

less

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38
Q

In finely ground whole wheat flour, what has a lower percentage?

A

Protein

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39
Q

What is the purpose of sifting flour?

A

To standardize the amount of flour added to a formulation and assure consistency in product preparation

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40
Q

Functions of liquid

A
  1. Hydrate proteins required for gluten formation
  2. Solvent
  3. Produce steam
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41
Q

According to federal regulations, the water level of a finished commercially prepared bread loaf may not exceed what percentage?

A

38%

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42
Q

What produces a softer crumb, holds moisture, and contributes flavor and color?

A

Lactose

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43
Q

What results in diminished volume and poor quality?

A

Whey proteins

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44
Q

What is the purpose of leavening agents?

A

Raise dough or make it light and porous

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45
Q

What is involved in all baked products?

A

Air

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46
Q

What expands cell size, making batters and dough light and porous?

A

Steam

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47
Q

What is an emulsifier that distributes fat in the batter?

A

Egg yolk

48
Q

What contributes to aeration and leavening when beaten due to the presence of air cells that are filled with CO2 or expanded with steam?

A

Egg white

49
Q

What component of eggs is coagulated by heat, beating, or a change in pH, which contributes to structure?

A

Egg proteins

50
Q

What does the whole egg contribute to the batter?

A

Flavor, color, and nutritional value

51
Q

What do fats contribute?

A

Flakiness

52
Q

What do oils contribute?

A

Tenderness

53
Q

Fat and oils help prevent __________ of baked goods.

A

staling process

54
Q

Shortening is when you __________ the length of developing gluten protein platelets.

A

minimize

55
Q

What coats flour proteins in batter or dough and physically interferes with gluten development?

A

Oil and fat

56
Q

What is it called when fat and oils coat flour proteins?

A

Tenderization

57
Q

What type of fat may be spread or perhaps molded to shape?

A

Plastic fats

58
Q

What type of oils yield a more tender, mealy, crumbly product than saturated fats?

A

Polyunsaturated oils

59
Q

Why do polyunsaturated oils yield a more tender product?

A

The oil covers a larger surface area of flour particles than saturated fat and helps control/limit water absorption.

60
Q

What is a necessary component of yeast bread?

A

Salt

61
Q

Why is salt a necessary component?

A

It dehydrates yeast cells and controls the growth of yeast with CO2 production

62
Q

True or False. Artificial sweeteners cannot be fermented.

A

True

63
Q

Purpose of sugar

A

Flavor and mouth feel

64
Q

What two reactions happen because of sugar?

A

Maillard browning and caramelization

65
Q

True or false. Sugar competes for water.

A

True

66
Q

What elevates or raises the protein coagulation temperature, thus expanding the time for CO2 to expand?

A

Sugar

67
Q

What is the substrate that yeast acts upon?

A

Sugar

68
Q

True or false. A large amount (more than 10% by weight) dehydrates yeast cells and reduces dough volume.

A

True

69
Q

What does not provide the functional properties of sugar?

A

Sugar substitutes

70
Q

What makes a baked product sweeter and moister?

A

Honey

71
Q

What is more acidic than sugar?

A

Molasses

72
Q

Where does leavening occur?

A

In the air spaces or gluten structure

73
Q

Steam partially leavens ___________

A

Almost everything

74
Q

What is needed for vaporization?

A

high liquid-to-flour ratio and a high oven temp

75
Q

What is a major leavening agent?

A

Carbon dioxide

76
Q

Why is baking soda combined with either liquid acid or dry acid?

A

To delay the production of CO2

77
Q

Liquid acid examples:

A

HCL and Acetic acid/ vinegar

78
Q

Dry acid examples:

A

Potassium bitartrate or cream of tartar

79
Q

What three substances are in baking powder?

A

Sodium bicarbonate, a dry acid, and inert cornstarch

80
Q

Commercial baking powder must yield at least ___% available CO2 gas by weight

A

12

81
Q

What are two classifications of baking powder?

A

Single-acting and double-acting

82
Q

Double-acting releases carbon dioxide twice when the mixture is _______ and ________.

A

moistened and heated

83
Q

Too much CO2 results in:

A

Coarse-textured low-volume product

84
Q

Too little carbon dioxide:

A

not sufficiently leavened

85
Q

What bacteria is responsible for forming sourdough bread?

A

Lactobacillus sanfrancisco

86
Q

What is the function of Lactobacillus sanfrancisco?

A

Degrade maltose and yield acetic and lactic acid

87
Q

Saccharomyces cerevisiae releases what?

A

Zymase

88
Q

Zymase metabolizes _____________, yielding ethanol

A

fermentable sugars

89
Q

When the temperature is 105 – 115 °F, each yeast cell ___________, producing new cells.

A

rehydrates and buds

90
Q

When the temperature is above ______, the thermal death of yeast

A

130 °F

91
Q

What spices increase yeast activity?

A

Cardamon, cinnamon, ginger, nutmeg

92
Q

What spices decrease yeast activity?

A

Dry mustard

93
Q

Why is more time necessary to leaven sweetened yeast dough?

A

osmotic pressure

94
Q

Yeast bread is prepared from the soft dough using ____________.

A

Hard wheat flour

95
Q

What is required in yeast bread?

A

Yeast, liquid, salt, flour

96
Q

What are the optional ingredients in yeast bread?

A

spices, fat, and sugar

97
Q

Quick breads are leavened chemically by:

A

Baking powder, baking soda, and steam

98
Q

What improves baking performance?

A

Bleached flour

99
Q

Chloride dioxide is an additive that does what?

A

Mature flour

100
Q

What food additive bleached flour?

A

Benzoyl peroxide

101
Q

True or False. Bleached flour weakens the protein and limits gluten development.

A

True

102
Q

What is the purpose of mixing?

A

Distribute the ingredients and equalize the temperature

103
Q

What is the purpose of kneading?

A

Develop gluten

104
Q

Under kneading produces a dough that does not _____

A

rise sufficiently

105
Q

What overproduces gluten?

A

Over kneading

106
Q

What type of batter shape will be unaffected by overmixing?

A

Pour batter

107
Q

Why is pour batter unaffected?

A

Due to the high level of water and the low level of gluten.

108
Q

What is the by-product of yeast fermentation?

A

Alcohol

109
Q

What happens to starches after baking?

A

They lose their birefringence, swell, and gelatinize

110
Q

True or false. Cooking and baking differ at elevations other than sea level – both above and below sea level.

A

True

111
Q

At high elevations a reduction in _____ and less leaven is needed

A

sugar

112
Q

What happens if you reduce sugar?

A

There is less competition for water

113
Q

How should baked goods be stored?

A

Eliminate external air

114
Q

An acid environment of _____ prevents the growth of bacteria.

A

4.5 or 5

115
Q

What are examples of mold inhibitors?

A

Sodium or calcium propionate or sodium diacetate

116
Q

What causes rancidity?

A

fats and oils

117
Q

Staling involves the recrystallization of what?

A

Amylopectin

Food Science (14 decks)

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