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Food Science > Baked Products: Batters and Dough > Flashcards

Baked Products: Batters and Dough Flashcards

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1
Q

Quick Bread Characteristics

A
  • leavened chemically by baking soda/baking powder
  • leavening agent = air, steam, CO2
  • preparation time: quick
  • gluten development: encouraged
  • formation of gases before and during baking
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2
Q

Yeast Bread characteristics

A
  • leavened biologically by yeast
  • leavening agents: air, steam, CO2
  • Preparation time: 2-5 hours
  • gluten development: encouraged
  • formation of gases during baking
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3
Q

Pour batter liquid:flour ratio

A

1:1
- Ex. pancake

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4
Q

Drop batter liquid:flour ratio

A

1:2
- Ex. muffin

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5
Q

Soft dough liquid:flour ratio

A

1:3
- Ex. biscuit, yeast bread

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6
Q

stiff dough liquid:flour ratio

A

1:6-8
- Ex. piecrust

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7
Q
  • flour-liquid mixtures that are beaten/stirred
  • ingredients are incorporated in a considerable amount of liquid as continuous medium
A

batters

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8
Q
  • much thicker than batter
  • does not contain a lot of liquid and is kneaded, not beaten or stirred
  • flour/gluten matrix is the continuous medium
A

dough

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9
Q

wheat protein

A

gliadin and glutenin

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10
Q

corn protein

A

zein

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11
Q

rye protein

A

secalin

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12
Q

barley protein

A

hordein

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13
Q

Flours with gluten-forming potential

A

wheat, rye, barley flours

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14
Q

an elastic cohesive mass made up of gliadin, glutenin, water, and a lipoprotein compound

A

wheat gluten

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15
Q
  • the water-insoluble protein
  • contributes toughness and rubberiness to gluten structure = elasticity
  • form Beta-sheet/spiral configuration
A

glutenin

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16
Q
  • the water-insoluble protein
  • contributes stickiness and tackiness to gluten structure
A

gliadin

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17
Q

Characteristics of Gluten

A
  • low water solubility
  • has water-binding capacity
  • viscoelasticity
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18
Q

Characteristics of viscoelasticity

A
  • hydrogen bonding
  • hydrophobic interactions
  • sulfhydryl-disulfide interchange reactions, resulting in extensive polymerization of gluten proteins
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19
Q

Bonds formed by gliadins

A

intramolecular disulfide bonds contribute viscosity

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20
Q

Bonds formed by glutenins

A

intermolecular disulfide bonds contribute elasticity

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21
Q

Formation of gluten

A
  1. upon hydration and manipulation, two proteins aggregate and form disulfide bridges
  2. this produces a gluten protein matrix that is subsequently coagulated upon baking
  3. forms three-dimensional structure capable of stretching without breaking
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22
Q

Effect of too much kneading

A

gluten network may break with overextension

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23
Q

Flours with gluten-forming potential

A

hard wheat, rye, barley

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24
Q

Flours without gluten-forming potential

A

oat, corn, rice, soy
- due to inherent differences in protein composition

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25
Q

Gluten-Free Labeling Rule

A

A food labeled “gluten-free” does not contain any of the following:
- ingredient that is wheat, rye, barley, crossbred hybrid (prohibited grains)
- ingredient derived from prohibited that hasn’t been processed to remove gluten
- ingredient that is derived from a prohibited grain and that has been processed to remove gluten if use of ingredient results in presence of 20 PPM + of gluten in food

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26
Q

Function of flour in batters and doughs

A
  • provides protein: gluten-forming, elasticity and structure
  • provides starch: gelatinizes, more rigid crumb, source of fermentable sugar used by yeast to produce CO2 for leavening
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27
Q

Properties of hard wheat

A
  • high gluten-forming potential
  • absorbs more water
  • Ex. Bread flour
  • tougher
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28
Q

Properties of soft wheat

A
  • less gluten-forming proteins
  • absorbs less water
  • Ex. cake flour
  • softer
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29
Q
  • Derived from endosperm of milled wheat
  • most common flour used to prepare baked goods
A

wheat flour

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30
Q
  • contains all three kernel parts: endosperm, germ, bran
  • bran’s sharp edges cut through developing protein structure —–> lower volume baked product
A

whole wheat flour

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31
Q
  • layered, outer coat of a kernel (14.5% of weight)
  • outside pericarp layer: protects the seed
  • inside layer: includes the seed coat
  • contains insoluble dietary fiber, b vitamins, and trace minerals
A

Bran

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32
Q
  • Part of the grain that provides energy for the seed
  • contains carbohydrates, some protein, and some B vitamins
  • lowest fat content
  • highest protein content
  • greatest percentage of kernel
  • primarily starch
A

Endosperm

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33
Q
  • Part of the grain that provides nourishment for the seed
  • contains B vitamins, Vitamin E, minerals, and phytochemicals
  • composes 2.5% of seed
  • where sprouted begins
  • highest lipid content, may lead to rancidity from lipoxidase or non-enzymatic oxidation
  • composes 8% of protein and most of thiamin (B1)
A

Germ

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34
Q

Definition of whole-grain foods

A

A) a food providing at least 8 g of whole grains/ 30g serving
B) consist of intact, ground, cracked, flaked or otherwise processed kernel after the removal of inedible parts (hull and husk). All anatomical components must be present in the same relative proportions as in the intact kernel

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35
Q

Characteristics of finely ground whole wheat flour

A
  • less sharp edges that cut and can reduce volume
  • due to presence of bran, percentage of protein is lower in whole wheat flour than in refined wheat flour
  • contains germs that may cause rancidity over time
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36
Q

Factors that affect final product texture

A
  1. wheat flour and non-wheat flour
  2. Sift standardizes the amount of flour added to a formulation and assures consistency in product preparation
  3. same brand of flour is milled in different milling locations
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37
Q

Function of liquids in batters and doughs

A
  1. hydrate proteins required for gluten formation and gelatinization of starch
  2. solvent for dissolving ingredients
  3. produces steam that leavens and expands air cells during baking
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38
Q

Federal regulations of bread water level

A

Water level of finished commercially prepared bread loaf may not exceed 38%

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39
Q

Function of lactose from milk in batters and doughs

A
  • produces softer crumb
  • holds moisture in product
  • contributes flavor and color from Maillard browning
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40
Q

Function of whey proteins from milk in batters and doughs

A
  • results in diminished volume and poor quality
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41
Q

Function of leavening agents in batters and doughs

A
  • to raise dough
  • to make product light and porous
  • ex. air, steam, CO2
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42
Q

Characteristics of air as a leavening agent

A
  • involved in all baked products
  • amount of air depends on: mixing, sifting, amount of air incorporated into raw product
  • incorporation: creaming fat and sugar, beating eggs, sifting, folding airy egg into mixture
  • after introduction into food, air cells expand with heat, a different leavening agent diffuses into space and enlargens
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43
Q

Characteristics of steam as a leavening agent

A
  • produced from liquid ingredients (milk, juice, water, eggs)
  • partially leavens ALMOST EVERYTHING
  • HIGH LIQUID-TO-FLOUR RATIO and HIGH OVEN TEMPERATURE are needed for WATER VAPORIZATION and dough expansion in products mainly leavened by steam
  • characteristics: high volume, hollow interior
  • expand cell size
  • make batters and dough light and porous
  • holes in the crumb may be large or small
  • holes may be intact or exploded
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44
Q

Characteristics of CO2 as a leavening agent

A
  • major leavening agent in batters and doughs
  • amount required in a formulation is proportional to the amount of flour
  • more flour = more ingredient for CO2 production = more CO2 produced
  • timing: if batter/dough is left unbaked for extended time period = bad // if gluten structure is not sufficiently developed to allow extension with the CO2
  • two production routes = chemical and biological
  • agents fill existing air cells and gluten structures that expand with the CO2 they produce
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45
Q

Function of Egg yolk in batters and doughs

A

emulsifier that distributes fat in the batter

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46
Q

Function of egg white in batters and doughs

A

contributes to aeration and leavening when beaten due to presence of air cells that are filled with CO2 / expanded by steam

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47
Q

Function of egg proteins in batters and doughs

A

coagulate by heat, beating, or a change in pH —-> contributes to structure

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48
Q

Function of whole egg in batters and doughs

A

contributes to flavor, color, and nutritional value

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49
Q

Function of fat in batters and dough

A
  • coats flour proteins, physically interferes with gluten development —> tenderization
  • contribute flakiness
  • minimize length of developing gluten protein platelets (shortens)
  • help prevent staling process of baked products
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50
Q

Function of oils in batters and doughs

A
  • coats flour proteins, physically interferes with gluten development —> tenderization
  • contribute tenderness
  • minimize length of developing gluten protein platelets (shortens)
  • help prevent staling process of baked products
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51
Q

Function of plastic fats in batters and doughs

A
  • may be spread/molded to shape
  • do not pour
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52
Q

Function of polyunsaturated oils in batters and doughs

A
  • yield a more tender, mealy, crumbly product than saturated fats
  • b/c oil covers larger surface area of flour, helps control/limit water absorption
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53
Q

Function of salt in batters and doughs

A
  • dehydrates yeast cells
  • controls growth of yeast with CO2 production
  • osmotic effect
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54
Q

Effect of absence of salt on batters and doughs

A
  • allows rapid yeast development and rapid rising
  • produces collapsible, porous structure, overstretched broken gluten strands
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55
Q

Effect of more salt on batters and doughs

A
  • compete with other substances for water absorption
  • less water for gluten development and starch gelatinization
  • salty flavor of baked products
56
Q

Sugar: Tenderization Function

A
  • competitively absorbs water
  • less water available for gluten formation/starch gelatinization
  • elevates protein coagulation temperature —–> extends time for CO2 to expand
57
Q

Sugar: Fermentation Function

A
  • sugar acts as substrate for the yeast organism to act upon
  • produces CO2, acids, alcohols, and other compounds
  • artificial sweeteners cannot be fermented
58
Q

Sugar: Color function

A
  • reducing sugars (lactose) provide browning due to Maillard Reaction
  • Caramelization
59
Q

Functions of Sugar in batters and doughs

A
  1. tenderization
  2. fermentation
  3. color
  4. flavor and mouthfeel
60
Q

Function of the amount of sugar in batters and doughs

A
  • small amount: good for yeast bread fermentation
  • large amount: dehydrates yeast cells and reduces dough volume
61
Q

Function of honey in batters and dough

A
  • imparts varied flavors
  • makes sweeter and moister baked product because of fructose
  • fructose is sweeter and more hygroscopic than sucrose
62
Q

Function of sugar substitutes in batters and doughs

A
  • provide sweetness
  • don’t provide FUNCTIONAL PROPERTIES OF SUGAR
63
Q

Function of molasses in batters and doughs

A
  • imparts its own character flavor that may be very strong
  • more acidic than sugar
  • should not be used to replace more than half of total amount sugar
64
Q

Leavening process of baked products

A
  • occurs when the air spaces/gluten structure is filled with leavening agent
  • gas: air, steam, carbon dioxide
65
Q

Characteristics of chemically-produced CO2 leavening agent

A
  • produced by reaction of baking soda (sodium bicarbonate) and an acid (wet or dry)
  • baking soda used alone reacts quickly with heat and CO2
  • CO2 may escape from the raw batter before it is able to leaven
  • baking soda must be combined with liquid acid or dry acid
  • goal: delay production of CO2 and prevent escape form mixture
66
Q

Liquid acids used in CO2 production via chemical production

A

vinegar (acetic acid)
HCl
applesauce
buttermilk
juices
vinegar

67
Q

Dry acids used in CO2 production via chemical production

A

cream of tartar = potassium bitartrate

68
Q

Composition of baking powder

A
  1. sodium bicarbonate = baking soda
  2. dry acid
  3. inert cornstarch filler
69
Q

Purpose of cornstarch filler in baking powder

A

keeps soda and acid from reacting with each other prematurely and standardizes weight in the baking powder canister

70
Q

Requirement of baking powders

A

must yield at least 12% available CO2 gas by weight
- Ex. 100g baking powder must yield 12g of CO2

71
Q
  • classification of baking powder
  • How quickly they react with water and heat to form CO2
  • most of commercial baking powder is double-acting
A

action rate

72
Q
  • soluble acids release CO2 almost immediately upon moistening/mixing with liquid at room temperature
  • Ex. monocalcium phosphate
A

Single-Acting Powder

73
Q
  • Releases CO2 two times:
    1. The first occurs as the mixture is moistened
    2. The second occurs as mixture is heated
  • Ex. SAS phosphate: sodium aluminum sulfate phosphate
A

Double-Acting Powder

74
Q

Result of Excessive CO2 production

A
  • cell walls may be stretched and break
  • results in coarse-textured, low volume product
  • soapy flavor
  • yellow crumb
  • overly browned exterior
75
Q

Result of too little CO2 production

A
  • product is NOT SUFFICIENTLY LEAVENED
  • finished baked product is soggy with a compact grain of small air cells in the batter/dough
76
Q

Baking Soda Characteristics

A
  • ingredients: pure sodium bicarbonate
  • function: single-acting
  • common use: cookies
  • function requirements: acid
77
Q

Baking powder characteristics

A
  • ingredients: sodium bicarbonate, dry acid, inert cornstarch filler
  • function: single and double acting
  • common uses: cakes muffins, pies, biscuits
  • function requirements: wet and heat
78
Q

the biological process in which the microorganisms (bacteria or yeast) function to metabolize fermentable organic substances

A

fermentation

79
Q
  • the bacteria responsible for forming sourdough bread
  • the bacteria function to degrade maltose —–> yield acetic and lactic acid and produce CO2
A

Lactobacillus sanfrancisco

80
Q
  • microscopic, one-celled fungi
  • plant without stems/chlorophyll that grows by budding
  • releases zymase
A

Saccharomyces cerevisiae

81
Q

the process of growth in which a new cell grows and comes from an existing cell

A

budding

82
Q

an enzyme that metabolizes fermentable sugars in an anaerobic process, yielding ethanol and CO2

A

zymase

83
Q

Fate of ethanol produced by fermentation during baking

A

volatilized

84
Q

How is Saccharomyces cerevisiae fermentation process (warm water and sugar) affected by temperature

A
  1. 105-115 F : each yeast cell rehydrates and buds, producing new cells
  2. > 130F: thermal death
  3. low temp: yeasts are ineffective
85
Q

Effect of sugar in biologically leavened doughs

A
  • due to osmotic pressure, more time is needed to leaven sweetened yeast dough
  • possible that leavening may use chemical leavens along with the yeast with high levels of sugar
86
Q

Spices that increase yeast activity

A
  • cardamom
  • cinnamon
  • ginger
  • nutmeg
87
Q

Spices that decrease yeast activity

A
  • dry mustard
88
Q

Optional yeast bread ingredients

A
  • spices
  • fat
  • sugar
89
Q

Required yeast bread ingredients

A
  • yeast
  • liquid
  • salt
  • flour
90
Q

Function of flour in yeast bread

A
  • should have gluten potential
  • contribute to adequate gluten development and viscoelasticity
  • starch gelatinization also contributes to structure
  • starch (partially converted to sugar) is the substrate for yeast
91
Q

Function of liquid in yeast bread

A
  • necessary to hydrate flour proteins, starch, and yeast cells
  • milk/water warmed to 105-115F —> allows yeast cells to bud
  • higher/lower temps destroy/don’t activate yeast
92
Q

Function of salt in yeast bread

A
  • added for flavor
  • helps control gluten development —–> so gluten stretches sufficiently but not too much
93
Q

Function of sugar in yeast bread

A

increases fermentation speed

94
Q

Function of fat in yeast bread

A

provides flavor and tenderness

95
Q

Function of alpha-amylase in yeast bread

A
  • yields glucose
  • produces fermentable sugar
96
Q
  • Bread produced when mixing all the ingredients and bake immediately without a waiting period
  • leavened chemically by baking powder, baking soda, and steam
A

Quick Bread

97
Q

Examples of quick breads

A
  • biscuits
  • loaf bread
  • muffins
  • pancakes
  • popovers
  • waffles
98
Q

Function of flour in quick breads

A

provides adequate gluten structure

99
Q

Function of milk/water in quick breads

A
  • disperse medium
  • leaven by forming steam
100
Q

Function of eggs in quick breads

A
  • coagulation to provide structure
  • impart nutritive value and color
101
Q

Function of oil in quick breads

A
  • coats flour granules, covers them to prevent water absorption
102
Q

Function of sugar in quick breads

A
  • provides sweetness and tenderization
  • assists in Maillard browning
103
Q

Characteristics of soft wheat cake flour and function in cakes

A
  • soft flour particles are small in size
  • cake is loftier and tender with a finer grain than hard flour with its higher gluten-forming ability
104
Q

Characteristics of bleached flour and function in cakes

A
  • pigment is whiter
  • baking performance is improved
  • this is because bleaching oxidizes the surface of the flour grains and weakens the protein, limiting gluten development
105
Q

Function of liquid in cakes

A
  • gelatinize starch
  • hydrate protein and starch
106
Q

Function of egg white in cakes

A
  • beaten to incorporate air
  • function as emulsifier
107
Q

Function of oil in cakes

A
  • tenderize the product
108
Q

Function of sugar in cakes

A
  • compete for water
  • inhibits both gluten development and starch gelatinization
109
Q

General rule in cake production

A

MINIMIZE GLUTEN DEVELOPMENT

110
Q

Purpose of mixing

A
  • to distribute ingredients, including leavening agents
  • to equalize the temperature throughout a mixture
111
Q

Doughs that are kneaded

A
  • biscuits
  • pastries
112
Q

Batters that are stirred

A
  • cakes
  • muffins
  • pour batters
113
Q

Mixing Method in Biscuits

A
  1. cut solid fats into pea size into sifted dry mixture
  2. all of liquid added
  3. ball is formed
  4. dough is kneaded: to develop gluten and orient the direction of gluten strands

Kneading time:
- underkneading: biscuit fails to rise sufficiently
- Overkneading: overproduces gluten and results in smaller volume, tougher biscuit —-> will not rise evenly because CO2 escapes through weak location in gluten structure

114
Q

Mixing Methods in Cakes

A
  1. cream plastic fat with sugar: provides aeration
  2. Egg added
  3. Dry and wet ingredients alternately
115
Q

Mixing Methods for muffins

A
  • use the drop batter method
    1. pour all liquid ingredients into all of sifted, dry ingredients, and mix minimally
  • overmixing: high gluten-potential batter develops long strands of gluten and results in formation of tunnels/peaks in the muffin
  • Tunnels: hollow internal pathways, form long strands of gluten, allowing gases to escape from the interior
116
Q

Mixing Methods for Pour batters

A
  • ex. pancakes, popovers, waffles = foods with high proportion of liquid to flour, don’t require a definite manner of mixing
  • overmixing is unlikely to affect shape/texture because high level of water and low level of gluten development
117
Q

Mixing method for yeast dough

A
  1. kneading
  2. Ferment
  3. Punch Down
  4. Resting
  5. Shaping
  6. Proofing the dough
118
Q

Function/Characteristics of kneading in yeast doughs

A
  • stretch and develop the elastic-like gluten
  • incorporates and subdivides air cells
  • promotes evenness of temperatures throughout the dough
  • removes excess CO2
  • distributes the leavening agent
  1. press dough down
  2. fold in half
  3. give dough half-turn between each pressing and folding

Accomplished by: heavy duty mixer, bread machine, person!

Underkneading/no gluten: less/no gluten strands —-> breads with less volume

Overkneading: gluten strands may break, result in less elastic mass of dough —> fails to rise satisfactorily

119
Q

Function/Characteristics of Fermentation (1st rise) in yeast doughs

A
  • fermentable sugar converted into ethanol and CO2
  • then the rise is complete, dough has doubled in size
  • dough is left to rest so gluten strands rest or relax
  • fermentation continues and gluten network becomes easier to manipulate
120
Q

Function of punching down in yeast doughs

A
  • beneficial because it allows heat of fermentation and CO2 to escape
  • this introduces more oxygen and controls the size of air cells —–> prevents overstretching and collapse of gluten
121
Q

Function/Characteristics of Fermentation (2nd rise) in yeast doughs

A
  • dough is shaped and allowed to rise again
  • dough with double in volume as many more yeast cells have budded and produced more CO2
122
Q

Characteristics of unbaked batters/doughs

A

foams of watery substances surrounding air cell

123
Q

Protein changes during baking

A

harden/coagulate by heat

124
Q

Starch granule changes during baking

A

lose birefringence, swell, and gelatinize

125
Q

Gas changes during baking

A

expand and produce leavening

126
Q

Water changes during baking

A

evaporates

127
Q

Alcohol changes during baking

A

by-product of yeast fermentation evaporates, but not completely

128
Q

Flavor and aroma changes during baking

A

they do?

129
Q

Altitude-adjusted baking

A
  • every 1000 ft change in elevation up/down changes the boiling point by approximately 2F
  • at high elevations, a reduction in sugar and less leaven is needed
  • reduction in sugar: less competition for water —-> more water available to develop stronger gluten structure
  • Less leaven: prevents overexpansion of dough that may easily occur with lower atmospheric pressure
130
Q

Proper Storage of Baked Products

A
  • extension of shelf life
  • maintains best flavor and texture
  • cover and eliminate external air
  • good wrap/airtight storage
131
Q

Nutritive Value of Baked goods

A
  • varies according to type/amount of ingredients used in formulation
  • some may be prepared with reduction in fat (product will be less tender and flavorful)
132
Q

Microbial Hazards in batters and doughs

A

Bacterial: Bacili
Mold

133
Q

Bacterial Microbial Hazards in batters and doughs

A
  • Bacili bacteria from crop was obtained to produce flour
  • presence causes syrupy/ropelike interior of bread
  • acidic environment (pH 5-4.5) prevents the growth of bacteria
134
Q
  • Ex. sodium/caclium propionate, sodium diacetate
  • commonly added to commercially prepared bread to inhibit mold and bacteria
A

Mold inhibitors

135
Q

Nonmicrobial hazards in batters and doughs

A
  • Rancidity
  • Staling
136
Q
  • Caused by fat/oil oxidation
A

Rancidity

137
Q
  • all changes occurring after batters and doughs are baked
  • primarily involves recrystallization of amylopection
  • change in flavor
  • harder/less elastic crumb
  • less water-absorbing ability
A

Staling

Food Science (5 decks)

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