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Food fundamentals 2 > bread and pastry > Flashcards

bread and pastry Flashcards

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1
Q

what are the main ingredients in yeast breads?

A

yeast
flour
water
salt

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2
Q

what are some optional ingredients in yeast bread?

A

shortening/fat
milk
sugar
eggs

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3
Q

what are the 3 leavening categories?

A
  • chemical
  • mechanical/physical
  • biological
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4
Q

what type of leavening agents is baking soda and baking powder?

A

its a chemical leavening agent

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5
Q

what incorporates air as a leavening agent?

A

egg whites

creaming suagr & butter together.

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6
Q

what type of leavening agent do steam and air function as?

A

mechanical/physical

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7
Q

sourdough makes use of what as a leavening agent?

A

yeast & bacteria

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8
Q

what does yeast produce? and what does it provoke?

A

zymase
it ferments sugar
glucose –> ethanol + co2

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9
Q

what is the function of co2 in yeast breads

A

leavens the dough

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10
Q

what does the fermentation process do?

A

it develops the dough

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11
Q

what is saccharomyces cerevisie?

A

it is the yeast used by bakers to make bread
-good co2 production
develops desirable flavor
good for keeping qualities

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12
Q

what are the 3 types of yeast?

A

compressed
active dry
instant yeast

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13
Q

how does instant yeast function?

A

added directly to dry ingredients

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14
Q

how does active dry yeast function?

A

it is dehydrated

and rehydrated in water at 43-46 C

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15
Q

what happens to active dry yeast when added to water at higher temperatures?

A

it gets inactivated

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16
Q

what happens to active dry yeast when added to water at lower temperatures?

A

leaching of the cell components into the liquids which will cause for the bread dough to be softened

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17
Q

what is compressed yeast?

A

it is fresh

requires refrigeration of freezing as it is very perishable

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18
Q

what is the optimal temperature for yeast fermentation?

A

30-35C

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19
Q

what does hydration do to dormant yeast?

A

it activates it

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20
Q

what will too much salt or sugar do to the yeast?

A

it will activate it.

a result of high osmotic pressure

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21
Q

what pH is optimal for yeast?

A

slightly acidic

ph between 4-6

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22
Q

what must yeast have in sufficent amounts in order to survive and feed?

A

sugar (glucose)

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23
Q

how much sucrose and starch is naturally found in flour?

A

1-2% sucrose

starch

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24
Q

what does a-amylase catalyzes?

A

starch —> random smaller pieces

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25
Q

what does B-amylase catalyzes?

A

starch –> maltose

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26
Q

what does Maltase catalyzes?

A

maltose –> glucose + glucose

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27
Q

what does invertase catalyzes?

A

sucrose –> glucose & fructose

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28
Q

what are malatase and invertase enzymes?

A

yeast enzymes

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29
Q

why do yeast need glucose?

A

in order to produce fermentation and yield co2.

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30
Q

why is sugar added to yeast breads?

A

it provides a readily available substrate for immediate gas production by yeast

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31
Q

what amount of sugars should be added to yeast breads?

A

< 8% of weight flour

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32
Q

what happens if large amounts of sugar are added to yeast breads?

A
  • inhibits yeast activity
  • tenderizes the bread and interferes with gluten development
  • causes browning due to maillard reaction
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33
Q

what does flour provide in bread making?

A

the proteins glutenin and gliadin from which gluten is developed during hydration & mixing.

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34
Q

why are liquids added to breads?

A

in order to hydrate proteins and starch for the development of gluten

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35
Q

why is milk the most common liquid added to bread?

A
  • adds nutrients
  • gives a finer texture
  • improves crust and crumb color and flavour
  • whey will soften the dough and decreased the volume.
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36
Q

why must milk be heated before adding it to the bread?

A

in order to denature the whey proteins.

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37
Q

how much salt should be added to bread?

A

<2% of flour weight

38
Q

why is salt added to bread?

A
  • improves taste
    -stabilizes yeast formation
  • changes properties of the bread
    -has a firming effect on gluten
    increases water holding capacity
    increases mixing needs
39
Q

if we decide to add fat and eggs to bread how much should be added?

A

< 3% of flour weight

40
Q

why would eggs and fat be added to breads?

A

improves the loaf volume
gives a uniform and tender crumb (less crumbly)
decreases staling

41
Q

why are calcium and ammonium salts added to doughs?

A

supply nutrients needed for yeast cells
act as buffers
calcium has a firming effect on gluten

42
Q

why are potassium/ calcium bromates & iodates added to doughs?

A

they act as oxidizing agents and set the structure of the protein network in doughs

43
Q

what are the 2 types of surface active agents?

A
  • dough conditioners

- dough softeners

44
Q

give an example of a dough conditioner and how it functions.

A
  • polyethylene monostearate & polysorbate 60

- strengthens the gluten structure and improves its gas-retaining ability

45
Q

give an example of a dough softener and how it functions.

A
  • monoglycerides, sodium stearyl-2 lactate

- increases shelf life of bread by retarding firming of the crust

46
Q

how do enzymes like proteases act on doughs?

A

they improve dough handling and extensibility

47
Q

how do anti-molding agents like sodium/calcium propionate act on doughs?

A

they inhibit the growth of spore forming organisms

48
Q

what are examples of fibers that may be added to doughs?

A

cellulose

bran

49
Q

what type of antioxidants may be added to doughs?

A

BHT

BHA

50
Q

what is the function of sodium stearoyl-2-lactylate?

A

improves ability to hold CO2 and makes dough soften and more lengthened

51
Q

what is the function of diacetyl tartaric acid esters of mono and diglycerides?

A

they serve as emulsifiers and ensure that everything is well mixed

52
Q

why is potato starch added to breads?

A

it gives breads a glossy topping texture

53
Q

what is incorporated during mixing and kneading and what does it result in?

A

numerous air cells are incorporated

gluten structure is developed in the dough

54
Q

what happens to the pH during fermentation and rising?

A

it decreases due to the production of co2 and lactic acid.

55
Q

when are gas vacuoles formed in the mixture?

A

after fermentation

56
Q

what must be done to the dough after it has risen? what does this permit?

A

it needs to be punched down to allow a uniform distribution of gas cells throughout the dough.

57
Q

after the dough had been punched down what should be done?

A

proofing as it will allow the dough to rise in a pan before it gets baked.

58
Q

why should the dough be kneaded?

A

it unfolds and aligns the ling initially tangled gluten molecules which are cross linked by sulphide bonds and results in sheets of gluten yielding a smooth texture

59
Q

what is the best method to knead dough

A

forward- down and away motion.

60
Q

where should dough be place to allow rising?

A

it should be place in a undisturbed, humid and warm place.

61
Q

what does over proofing bread cause?

A

it produces a low volume bread because the cells collapse and allow fermented gas to escape.

62
Q

what happens during the first few minutes of baking?

A

yeast activity is stimulated
gets inactivated at around 60C
volume increases = oven spring

63
Q

what is volume dependent upon

A

the gluten mass
allows it to expand
produce a thin cell wall that holds gas to the point of setting structure

64
Q

when does the browning of the crust happen and why?

A

during cooking due to maillard reaction & sugar caramelization

65
Q

what happens during baking?

A
  • changes in appearence, texture, flavour and aroma
  • yeast is killed
  • proteins coagulate
  • starch swells and gelatinizes
  • fat melts
  • crumb develops
66
Q

what is oven spring

A

it is the quick expansion during the first 10 minutes of baking.
results from expanding gas molecules.

67
Q

what is the result after baking

A

much of the starch is gelatinized

gas vacuoles are dispersed throughout the entire structure.

68
Q

what is bread flavour relative to?

A

volatile & nonvolatile substances produced during fermentation

69
Q

when does staling begins?

A

only hours after baking is done.

70
Q

what is staling?

A

it involves amylopectin fraction of starch which undergoes retrogradation (crystallization)

71
Q

what does stalling cause?

A

changes in taste and aroma

increases the harness, opacity and crumbliness of the bread.

72
Q

what are the 2 types of pastries?

A
  1. laminated

2. nonlaminated

73
Q

what are the examples of non laminated pastries?

A

-plain pastry crust or pie pastry
brioche pastry
choux pastry

74
Q

what are the examples of non laminated pastries?

A
  • puff pastry
  • croissant
  • danish pastry
75
Q

what is flakiness? and what does it depend on?

A
  • Flakiness is measured by the size of the flakes (long flake, short flake or no flake/mealy crust)
  • depends on an imperfect blend of fat and flour (degree of separation)
76
Q

what are major contributors in pastry flakiness?

A
  • size of its particles
  • firmness
  • how evenly spread
77
Q

large flakes result in what?

A

the flakiest type of pastry

78
Q

what is mealy referred to in terms of pastry?

A

it is the least flaky and had barely any flake.

79
Q

what is the role of fat in producing a flaky pastry?

A

layering fat is hydrophobic and steam gets trapped between 2 fat layer covering the dough

80
Q

what is tenderness maximized by?

A

Maximized when fat coats flour, preventing hydration of flour particles - therefore inhibiting gluten formation

81
Q

what is the shortening power of fat maximized by?

A

-the degree of unsaturation
hence more saturated = more tender pastries.
hence oil > lard and shortening

82
Q

what type of pastry is yielded when fat melts into flour?

A

a tender pastry

83
Q

what pastry is obtained when cold fat of pea-size shape is obtained?

A

a flaky pastry

84
Q

what increases as fat increases?

A

tenderness

85
Q

what is the general amount of fat/flour used for appropriate tenderness

A

1/4-1/3 cup of fat per cup of flour

86
Q

what is the tenderness of pie crust related to?

A

the protein content of flour. more gluten formation means a thougher dough.

87
Q

what other factors may yield a less tender dough

A
  • too little shortening
  • too much flour used to roll out the doughh
  • using bread flour increases protein content
  • over manipulation of the dough
  • increasing liquid content
88
Q

what are the 4 steps in classic pastry method?

A
  1. flour and salt are stiffed together
  2. cold fat cut into the mixture (using a pastry blender or a fork)
  3. cold water is sprinkled one table spoon at a time over the flour
  4. when dough is well mixed, wrap it and chill it.
89
Q

how to make puff pastries

A

make 2 separate mixtures 1. fat components, (fat, flour, salt and an acid)
2. dough (flour, salt, water and a bit of fat)
both are refrigerated and the folded and rolled together

90
Q

what happens if a puff pastry is over folded?

A

big air vacuoles form

91
Q

what happens if puff pastry is excessively folded?

A

very small air vacuoles form and dough collapses.

Food fundamentals 2 (10 decks)

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