Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Food funds > Bread > Flashcards

Bread Flashcards

You may prefer our related Brainscape-certified flashcards:
Gourmet Food flashcards
1
Q

What enzyme does yeast produce that ferments the sugar? What are the products of fermentation?

A

Zymase

ethnol, CO2 an other by-products

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What is the name of the yeast mostly used in bread makin? Why?

A

Saccharomyces Cerevisae

For good qualities that are important in baking:

  • Good CO2 production
  • Development of desirable flavour
  • Adequate keeping qualities
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What are the 3 types of yeast?

A

Compressed yeast
Active dry yeast
Instant yeast

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What are the characteristics of compressed yeast?

A
  • Fresh

- Requires refrigeration

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What are the characteristics of active dry yeast?

A
  • Dehydrated
  • Rehydrated at 43-63 degrees (higher temp kills the yeast, lower temp , leaching of ells into liquid, which softens bread dough)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What are the characteristics of instant yeast?

A

Added directly to dry ingredients

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What are the optimal temperature and pH for fermentation of the dough?

A

30-35 degrees

pH slightly acid: 4-6

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What enzyme hydrolyzes larger chains of starch in flour?

A

Flour amylase

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What are the 2 types of flour amylase, and what do they do?

A

alpha-amylase: catalyzes conversion of starch to random smaller pieces

beta-amylase: catalyzes conversion of starch to maltose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What are the 2 enzymes produced by the yeast to hydrolyze sugars? What do they do precisely?

A

Maltase: maltose–> 2xglucose
Invertase: sucrose–> glucose +fructose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What are the products of yeast fermentation when NO oxygen is present?

A

Ethanol and carbon dioxide

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What are the products of yeast fermentation when oxygen is present?

A

Carbon dioxide and water (???)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What are the main ingredients in bread making?

A 
Yeast
Sugar
Flour
Water
Salt
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What are some optional ingredients in bread making?

A

Shortening, fat, milk or other liquids, sugar and eggs

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What is the effect when only a small amount of sugar is added?

A

If small amount (less than 8% of weight of flour),

provides substrate for immediate gas production by yeast

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What is the effect when larger amount of sugar is added?

A
  • Inhibits yeast activity (too high osmotic pressure)
  • Tenderizes dough, by interfering with gluten development
  • Browning due to Maillard reaction (???)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What is the role of flour in bread?

A

Wheat flour provides proteins (gliadin and glutenin) which form gluten complex during hydration and mixing

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What is the role of the liquid in bread making?

A

Liquid in bread is necessary to hydrate prots and starch, so there is guten developmentd (and gelatinization???)

19
Q

Why is milk the most common liquid used in bread making? What do you have to watch out for when using milk?

A
  • Add nutrients
  • Gives finer texture
  • Improves crust and crumb color and flavor

Watch out!!!
Whey softens the dough and decreases volume, therefore, milk must be heated before using to denature whey prot

20
Q

Why is the role of salt in bread making?

A
  • Improves taste of bread?
  • Stabilizes yeast fermentation (slows activity)
  • Changes rheological properties of the dough
  • Has firming effect on gluten
    - Increase water hilind capacity of dough
    - Increase mixing requirements for the dough
  • Also influence firmness
21
Q

When too much salt is added to the dough? what does happen to firmness?

A

If too much salt= too firm

22
Q

What is the effect of adding a small amount of fat or eggs to the dough?

A

If added in small amount ( less than 3% of weight of flour)

  • Increases loaf volume
  • Gives more uniform and tender crumb
  • Improves slicing properties (less crumbly)
  • Enhances keeping qualities (decrease staling)
23
Q

What are the 3 types of leaveners? Give exemples of each

A

Biological ( yeast, bacteria)
Chemical ( Baking soda, baking powder)
Mechanical ( steam, air)

24
Q

Name some additives or dough conditioners.

A
  • Calcium and ammonium salts
  • Oxidizing agents ( K and Ca bromates and iodates)
  • Surface active agents
  • Enzymes (protease)
  • Antimolding agents ( sodium and calcium propionate)
  • Fibers
  • Antioxidants
25
Q

What is the effect of calcium and ammonium salts on bread?

A
  • Supply nutrient need of yeast cells
  • Provide a slight buffering action
  • Ca has a firming effect on gluten
26
Q

Name oxidizing agents of dough additives/coditioners? What is their effect?

A

K and Ca bromates and iodates

  • Set the structure of the protein network in the dough
27
Q

Name the 2 types of surface active agents? and exemple for each

A

Dough conditioners
- polyethylene monostearate and polysorbate 60

Dough softeners
- monoglycerides, sodium stearyl-2 lactate

28
Q

What is the effect of dough conditioners?

A
  • Strenghtens the gluten structure and improve its gas-retaining ability
29
Q

What is the effect of dough softeners?

A

increase shelf life of bread by retarding firming of the crust

30
Q

Name 2 antimolding agents

A

Sodium and calcium propionate

31
Q

Name the steps of bread making (4)

A
  • Kneading
  • Fermentation/proofing
  • Punching down
  • Baking
32
Q

Explain kneading

A

Unfolds and aligns the long initially tangled gluten molecules crosslinked by disulfide bonds.

Sheets of gluten give dough a smooth fine texture

33
Q

Explain fermentation/proofing

A
  • Yeast ferments the sugar

- Dough will double in size as CO2 is produced

34
Q

What happens if there is overproofing?

A

It will produce a LOW VOLUME BREAD, due to collapsing cells and the escape of fermentation gases

35
Q

Explain punching down

A

Allows excess gas to escape and redistribute ingredients

36
Q

How do we call when bread volume increases markedly?

A

Oven spring

37
Q

Explain oven spring

A

Quick expansion of dough during the first minutes of baking by expanding gases

38
Q

until when is the yeast active and will produce CO2? how much time does it take?

A

Until the dough reaches 60 degrees, within the first few minutes

39
Q

What reaction causes the brown color of the crust?

A

Maillard reaction and caramelization of sugar…

40
Q

What are other effects of baking ?

A
  • Changes appearance, texture, falvour, aroma
  • Proteins coagulates
  • Starch sells and gelatinizes
  • Fat melts
  • Crumb development
41
Q

Bread flavour is due to… (exemples…)

A

Volatile and non-volatile substances produced during fermentation.

  • Alcohols, organic acids, esters and various carbonyl compounds
42
Q

What is staling? when does it occur?

A

Stalin involves mainly amulopectin fraction of starch which undergoes retrogradation (crystallization)

Happens after baking

GO SEE IMAGE IN PPT

43
Q

What is the effect of staling on the bread?

A
  • Changes taste and aroma
  • Increased hardness, opacity and crumbliness of crumb

ex of baguette that you leave on counter…

Food funds (3 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions