Baking dimensions Flashcards
What is flour?
Flour production involves?
steps of milling?
the product from milling any
type of grain
grinding and refining cereal grains is called milling.
1)Grains are subject to a tempering treatment with STEAM—to ease
removal of the outer bran layers.
2)GRINDING begins to split the grains in preparation for passage through
corrugated rollers. Breaks the grain into coarse particles.
3) Much of the bran and shorts (layer just inside the outer bran layer) may be
left with the endosperm. To be made into whole wheat flour.
4) To make white, refined flour from wheat, the bran and shorts are
removed—called EXTRACTION.
How is it possible to make several different refined flours?
by milling wheat and
removing the bran and shorts
The character is altered by the amount of the total flour
Types of milled wheat flour?
Short-patent flour is a flour comparatively high in starch, and
low in protein.
Medium-patent flour has 90% of the flour streams. Protein level greater than cake flour; starch content a bit less.
Bread flour is obtained by using almost all of the streams—and
is designated as a long-patent flour.
Pastry flour protein level is about 9.7%.
Intermediate between all-purpose and cake
flours.
Most common wheat flour? protein level?
What flour has both leavening and salt making it unsuitable for pastry and other unleavened prioducts or breach which require yeast?
How is instantiated flour made?
Vital wheat gluten is added to flour and brings protein level to____ causing bread to be ____
what flour is used in commercial breads with high protein ?
all-purpose, 10.5% all or mostly hard wheat
Self-rising flour considered semi-mix
Instantized flour is
made by adding enough moisture
so that tiny clumps roll together
during production.
This eliminates the
need for sifting.
41% quite chewy and tough—
yet very palatable.
gluten flour
What causes freshly milled flour to be yellow?
What is added to flour to remove color?
Advantages?
xanthophylls (carotenoid pigments).
Addition of a small amount of benzoyl
peroxide to flour bleaches the
xanthophylls.
It does so rapidly, at little cost, and no effect on the baking
quality of the flour to which it is added.
The baking performance of wheat flours improves during aging
(maturing).
Due to changes in the protein during storage.
Such changes can be accelerated by addition of chemical
compounds classified as maturing agents.
Some nutrients are lost during processing/refining.
Federal regu lations require enrichment of wheat products and
alsoother cereal grains.
Wheat grains contain several carbohydrates. ______ is found primarily in the bran and is eliminated to a large extent during milling of refined flours.
_______, polymers of arabinose and xylose (pentoses), are hemicelluloses occurring in cell walls in the endosperm
The most abundant carbohydrate is _______. In granules embedded in the endosperm
On a dry weight basis, starch constitutes up to____% of the total weight of
flour.
Lipids occur in a variety of forms—the most important of which is the
________
Cellulose
Pentosans
starch
80%
free polar lipid fraction.
Proteins in flour include:
____ have the potential for altering characteristics of flour as they catalyze _______ changes
_____is the most active of the oxidases in wheat flours,
causing oxidative rancidity. As it catalyzes formation of peroxides in unsaturated
fatty acids.
soluble proteins, gluten proteins, and enzymes
enzymes;chemical
lipoxidase
What is gluten? fractions?
the protein complex formed when wheat flour is manipulated with water has two fractions.
Gliadin and glutenin—in approximately equal amounts.
glutenin vs gliadin
Glutenin is an alcohol-insoluble protein fraction in wheat gluten characterized by a fibrous, elongated shape and elastic quality.
Gliadin is a protein fraction soluble in 70% alcohol.
Compact and elliptical in shape, and sticky and fluid.
How to develop the gluten complex?
which flours bind more water?
individual proteins must be hydrated by water or an aqueous liquid.
Approximately twice as much water (by weight) is needed to
hydrate these proteins completely.
Hard wheat flours bind more water than soft wheat.
When manipulated with water, the proteins in wheat flour form an elastic and cohesive complex
What is important to the volume of a bread made with regular flour and to the gluten development in cakes?
In the dry flour, the proteins occur in aggregates with starch, in endosperm cells, and in wedges of the protein matrix in which starch is embedded in the endosperm. Mixing the hydrated protein disrupts these associa- tions and breaks many intermolecular secondary bonds and forms new bonds, resulting in the development of a cohesive gluten matrix that provides the foundation of the structure of baked products
LIPIDS
Gluten complex in hard wheat flours vs soft wheat flowers?
Gluten complex formed in hard
wheat flours develops more
slowly.
It can be manipulated for a
longer period without protein
strand breakage than gluten in
soft wheat flours.
What are factors influencing gluten development?
As temperature increases,
hydration of proteins accelerates, and gluten development rate increases
sugar retards gluten development (reduces hydration of flour as it competes for water)
increased fat level reduces gluten (coats surface of gluten) development
viscosity of a butter also influences gluten development
gluten develops more rapidly in mixtures that have more flour compared to water such as a 2:1 ratio and it is easy to overmix
what are whole-grain products
Grain flours containing the essential parts
of a processed grain, and the same balance
of nutrients as the original grain even though the grains have been cracked,
crushed, rolled, extruded, lightly pearled, and/or
cooked
Flours milled from cereal grains such as _______,______,______,_____,and _______ lack ________ for use in ______.
The proteins in _____ flour cannot be manipulated to produce
light-textured baked products. Bread made with _____ flour is dense. Most similar to wheat gluten.
Triticale is a cross of ______ and ______.
Protein more than 16%; more lysine than wheat.
Corn flour is limited in its usefulness by its inability to? _____ and ____ are benefits; ______is compromised.
____ flour is sometimes is substituted for wheat
flour in baked goods for people with Celiac disease. Has somewhat gritty
texture.
rye, triticale, oat, rice, corn
elastic/cohesive qualities
baked goods
rye x2
wheat and rye.
form a useful protein network.
Flavor & color; texture
Rice flour
________—a tuber—is made into flour, flakes, or granules which
add interest & variety in breads.
Lack of gluten requires addition of wheat
flour.
Soy flour, with a high ______ content—
an essential amino acid—is a ready
complement to wheat flour.
Soy flour aids in forming_________ in batters.
Potatoes
lysine
emulsions
Roles of ingredients: Wheat and other flours
what is the basic structural component of most batter and dough products?
Water is bound by _____ as it gelatinizes during baking contributing to the change ______
wheat flour due to its gluten content= expansion of cells and rigidity of structure, tenderness, texture
Starch;from a somewhat fluid batter or dough to a firm, rather
rigid structure
Roles of ingredients: Liquids
solvent for dry ingredients and hydrating yeast when present
hydrates proteins so they can be manipulated to adhere to each other and to form the elastic, plastic network needed for structure and for gluten development
steam source during baking
a primary source of leavening
no liquid =no gluten develops
Roles of ingredients:
Eggs
Eggs contribute LIQUID DURING mixing and in baking.
Act as an EMULSIFIER(yolk) DURING mixing of batters & doughs.
COAGULATION of proteins in baking contributes to the structure
of the product—and reduces TENDERNESS.
Egg foams contribute significantly to the TEXTURE of cakes and a few quick breads.
Particularly egg white foams.
Roles of ingredients:
Fat
Butter and margarine contribute a pleasing and rather distinctive flavor—
and influence texture.
Other fats add to the richness of flavor.
Oil in a pastry promotes a mealy texture.
Cutting solid fat into flour gives a flaky, layered texture.
Roles of ingredients:
Sugar
Sweetening is one function of sugar in baked items.
Crust browning due to caramelization; Maillard reaction.
Sugar serves as a tenderizing agent by retarding gluten
development during mixing.
Then elevating coagulation temperature of protein.
cakes fall if the coagulation temperature is so high that the gluten strands break and release the trapped gases before the protein structure is set.
Roles of ingredients
Salt and Leavening agents
Salt is a flavoring agent at the levels used in most baked
products.
In yeast doughs, salt limits the growth rate of yeast.
A check against excessive CO2 production.
Leavening agents contribute to texture of baked goods by
expanding the batter or dough.
Sometimes during mixing—always during baking.
How does leavening work?
what can be added to batter to increase air available
what is more effective than air as a leavening agent
How does fat affect leavening
Some air always is trapped within the mixture while the
ingredients are blended.
An essential leavening agent—only partially reliable, insufficient to achieve volume desired
Egg white and/or egg yolk foams folded in a batter increase air
available for leavening the mixture.
Inefficient and excessive folding can result in considerable loss
of air and a decreased volume.
Steam is a more effective leavening agent than air.
Volume is increased 1600-fold as water is converted to
steam.
the type of fat influences the relative amount of leavening con- tributed by air and steam. Air is trapped more effectively in batters containing solid fats than in those containing oil, and hydrogenated lard retains more air for leavening than does butter
Biological agents in leavening
CO2- TYPICAL SOURCE IS FROM FERMENTATION OF SUGARS BY YEAST
S. cerevisae available in 3 forms: compressed, active dry, quick rise active dry yeast. temperature must be controlled carefully
after dough is mixed it is left to rest for the yeast to metabolize glucose and release CO2
An appropriate balance
between sugar and salt
levels is needed for
good gas production in
sweet yeast doughs.
Two other strains IN SOUR DOUGH :Saccharomyces exigus; Saccharomyces inusitatus.
active at or below pH4.5
function well with the use of
Lactobacillus sanfrancisco.
that produces lactic acid, reducing
pH of dough to the range where the yeast can prouce CO2
Chemical agents in leavening
chemical reaction between acidic & alkaline ingredients can generate CO2 for leavening.
Soured dairy products react to release CO2 as soon as an
alkaline ingredient is dissolved in them.
Cultured buttermilk, yogurt, sour milk, and sour cream.
Other acidic ingredients include honey, molasses, fruit juices,
and cream of tartar.
Acidity of these ingredients may be variable
most common alkaline product is baking soda if there is not enough acid react with all soda there will be soapy flavor
An ideal baking powder would release CO2 during mixing at room temperature—but would provide most of its CO2 at oven temperatures,
particularly in the early phase of baking.
what is baking ammonia ?
grated from?
this salt produces?when?
why should its quantity be limited?
Baking ammonia [(NH4)2CO3] is the ammonium salt of
carbonic acid.
Male deer antlers were grated to provide leavening.
Which exp lains its alternative name “hartshorn.”
This salt produces ammonia, CO2, and water.
When it is moist and is being heated.
Ammonia has a flavor that is detected easily.
Which limits the quantity of baking ammonia that can be used.
Double acting baking powder contains what ingredients and why
Monocalcium phosphate monohydrate is the acid salt that acts at room temperature
during mixing.
Sodium aluminum sulfate (SAS) is the 2nd acid salt in double-acting (SAS-phosphate) that reacts when exposed to heat
IDENTIFY THE
ROLE OF THE INGREDIENTS
Cake Recipe
1 cup of granulated sugar
½ cup of butter
2 eggs
2 teaspoons of vanilla extract
1 ½ cups of all-purpose flour
1 ¾ teaspoons of baking
powder ½ cup of milk
sugar: sweetness, browning, moisture and tenderness by interfering with gluten development
butter- richness and flavor, tenderness, soft crumb, helps with leavening when creamed with sugar (traps air)
eggs- provides structure( proteins coagulate when heated, adds moisture , emulsifier
vanilla- flavor and aroma
All-Purpose Flour-
Provides structure (gluten forms when mixed with liquid)
Forms the cake’s framework
Baking Powder
Chemical leavening agent
Reacts to release carbon dioxide, making the cake rise
Milk
Adds moisture
Activates the leavening agent, Helps blend ingredients
IDENTIFY THE
ROLE OF THE INGREDIENTS
Bread Recipe
3 cups bread flour
¼ tsp dry yeast
1 ½ tsp salt
1 ½ cups warm water
Bread flour:
High protein content forms strong gluten network
Provides structure and chewiness
Dry Yeast
Biological leavening agent
Feeds on sugars and produces carbon dioxide for rising
Salt
Enhances flavor
Strengthens gluten structure
Controls yeast fermentation rate
Warm Water
Hydrates flour to form gluten, Dissolves and activates yeast, Helps combine ingredients, warm to keep optimal temperature for yeast growth
