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Food funds 2 > Bread and pastry-Class 8 > Flashcards

Bread and pastry-Class 8 Flashcards

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1
Q

Key ingredients in bread making

A 
Yeast
Flour
Water
Salt
Optional ingredients: shortening/fat, milk –or other liquid, sugar and eggs
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2
Q

Three categories of leaveners with examples

A 
Chemical
Baking soda, baking powder
Mechanical / physical
Air (egg whites, creaming sugar + butter…)
Steam (liquid, eggs)
Biological
Yeast
Bacteria
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3
Q

What do yeast produce and what does it do

A

Produces zymase, an enzyme that ferments sugar:

Glucose →ethanol + CO2+ other by-products

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4
Q

Basic functions of yeast

A

CO2 leavens the dough
Variety of by-products contribute to bread flavour
Fermentation process develops the dough

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5
Q

What is the name for yeasts used in baking

A

Saccharomyces Cerevisiae

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6
Q

Why Saccharomyces Cerevisiae are used in baking

A

Good CO2 production
Development of desirable flavour
Adequate keeping qualities

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7
Q

Three types of yeast

A
  • compressed
  • Active dry yeast
  • Instant yeast
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8
Q

What are compressed yeast and do you need to do with them

A

Fresh

Requires refrigeration unless it is frozen (very perishable)

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9
Q

What are active dry yeast, what should be dine with them

A

Dehydrated

Rehydrated in water at 43-46°C

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10
Q

Why active dry yeast should be rehydrated at particular temperature

A

Higher temp = inactivated

Lower temp = leaching of cell contents into liquid, which softens bread dough

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11
Q

How instant yeast are used

A

Added directly to dry ingredients

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12
Q

Optimal temperature of dough for yeast activity

A

30-35C

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13
Q

What are other optimal conditions for yeast activity

A 
 Hydration activates dormant yeast
 High osmotic pressure (too much
sugar/salt) inhibits activity
 pH slightly acidic (4-6) is optimal
 Must have enough food (sugar)
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14
Q

What are the substrates for yeast activity and where you can find it

A

Substrate (sucrose, starch)
Added to the dough (sucrose)
Naturally in flour (1-2% sucrose; starch)

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15
Q

types of enzymes that are in yeast and flour and how they work

A
  1. Flour amylases
    α-amylase catalyzes: starch → random smaller pieces
    β-amylase catalyzes: starch → maltose
    2. Yeast
    Maltase catalyzes: maltose → glucose + glucose
    Invertasecatalyzes: sucrose → glucose + fructose
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16
Q

Yeast fermentation with oxygen and without oxygen

A

With oxygen: glucose->CO2+water

Without:glucose->ethanol ->CO2

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17
Q

What amounts of sugar are usually added to bread with respect to flour

A

Small amount added (< 8% of weight of flour):

Provides a readily available substrate for immediate gas production by yeast

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18
Q

Larger amounts of sugar that are added to bread making

A

Inhibits yeast activity
Tenderizes by interfering with gluten development
Browning due to Maillard reaction

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19
Q

Wheat flour provides ___ to the bread

A

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

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20
Q

WHat is flour

A

Fine powder derived from endosperm of seeds or from other starchy foods

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21
Q

Wheat is the most common type of grain for bread, what other types can be used

A

oat, rye, barley, rice, corn, triticale (wheat/rye hybrid)

Some non-cereal sources: soy, chickpea, potato, cattail, taro, arrowroot, coconut

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22
Q

Flour is a base for what bakes products

A

Basis for all baked products
Yeast breads
Quick breads

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23
Q

Whole wheat flour includes in itself

A

(bran, germ, endosperm)

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24
Q

White flour includes in itself

A

endosperm only

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25
Q

In what way gluten flour is made

A

(milled in a way to retain gluten)

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26
Q

All-purpose flour has gluten potential that can be compared to

A

in between cake & bread)

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27
Q

Durum flour is made from

A

Semolina

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28
Q

What flour -bread or pastry/cake- has more gluten

A 
Bread flour (high gluten)
Pastry &amp; Cake(lower protein)
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29
Q

What are insoluble proteins in wheat

A

•Gliadin and Glutenin

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30
Q

Soluble flour proteins and where they are dissolved

A 
Soluble flourproteins (in dilute salt solutions)
•Albumins
•Globulins
•Glycoproteins
•Nucleoproteins
•Lipid-protein complexes
•Enzymes: amylases and proteases
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31
Q

What determines flour properties during baking

A

Quantity and quality of proteins in flour

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32
Q

What percentage of flour is gliadin/glutenin and non-gluten forming proteins in wheat flour

A

gliadin/glutenin->85%(dough forming)

non-gluten forming ->15%

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33
Q

Properties of gliadin

A

Hydrophilic, single spherical polypeptide chains
Fold onto themselves, bonding weakly with each other
Fluid and sticky

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34
Q

Properties of glutenin

A

Hydrophobic, longer than gliadin
Largest component of gluten complex
Bond more strongly with each other
Form strong S-S bonds at the end of the chains
Contributes to elastic properties of flourdough

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35
Q

Gluten control what properties in dough

A

the rheological (flow): plasticity and elasticity

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36
Q

What gluten is forming and what is embedded in it

A

Gluten forms a continuous, 3-dimensional network of hydrated proteins in which starch granules are embedded

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37
Q

What does hydration do to gluten fromation

A
  • Distributes air bubbles
  • Gliadinand Gluteninabsorb 2x their weight in water and become gluten
  • Other proteins (albumin and globulin) become main part of dough
  • Result –a complex of gluten with water in the spaces
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38
Q

What does kneading do to gluten formation

A
  • Used extensively inbread making
  • Working dough intoelasticmass by pushing, stretching, folding.
  • Expands gluten strands
  • Distributes yeast
  • Warms dough; increases fermentation
  • Helps distribution of CO2
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39
Q

Gluten proteins are cross-linked by

A

S-S bridges

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40
Q

Flatter sheets of gluten results in

A

Smoother, finer texture

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41
Q

What dies fat and sugar do with gluten

A

Fats->coating, prevents clumping

Sugar binds water->prevents gluten formation

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42
Q

What is happening when flour is mixed with water

A

Glutenin proten molecules link up end-to end to form long, composite gluten molecules.

43
Q

Why dough is elastic

A

Dough is elastic because the gluten molecules are coiled and have many kinks in them. When a mass of dough is stretched , the kinks are straightened out, the coils extended, and the proteins get longer. When the stretching tension is released, many of the kinks and coils re-form, the protein mass shortens, and the dough shrinks back toward original shape

44
Q

Why do you need to knead under cold water

A

water-soluble proteins & starch freed

gluten remains

45
Q

The definition of gluten

A

general name given to the storage proteins (prolamins/peptide fractions) present in wheat, rye and barley

46
Q

What proteins are toxic to people with celiac disease

A

gliadin in wheat
secalin in rye
hordein in barley
(avenin in oats)?

47
Q

What is celiac disease: symptoms, how you can get it, in general what is it

A

Immune system reaction to gluten
Affects GI tract –malabsorption
Genetic transmission
Estimated prevalence in Canada 1:133

Symptoms: abdominal bloating, diarrhea, fatigue, weight loss…

48
Q

Non -gluten grains

A

millet,teffand rice + non-contaminated oats

49
Q

Gluten substitutes

A 
Xanthan gum
Guar gum
Psyllium seed husk
Chia seeds
Flax seed meal
Gelatin
Agar agar
50
Q

What is the role of starch in flour when baking

A 
Strengthens through gelatinization
Dextrins contribute to colour&amp; sweetness
Contributes to crumb
Texture of baked product’s interior
FINE = small, densely packed air cells
COARSE = large, irregular holes
51
Q

Why liquid is necessary for baking

A

Liquid in bread is necessary to hydrate proteins and starch and for gluten development

52
Q

What is the most common liquid used for baking and why

A

Milk
Adds nutrients
Gives a finer texture
Improves crust and crumb color and flavor
Whey softens the dough and decr volume, therefore milk must be heated before using to denature whey pro

53
Q

How much salt is added to the recipe

A

(< 2% of weight of flour)

54
Q

What does salt adds to baking

A

Improves taste of bread
Stabilizes yeast fermentation (slows its activity)
Changes rheological properties of the dough
Has a firming effect on gluten
Increases water holding capacity of dough
Cl ions help gluten proteins stick together

55
Q

How does the dough with no salt and double salt looks like

A

no salt-> double size the normal salt

Double salt-> more compact and smaller than normal salt

56
Q

How much fat is added to bread recipe

A

(< 3% of weight of flour)

57
Q

Functions of fat in bread making

A

Increases loaf volume
Gives a more uniform and tender crumb
Improves slicing properties (less crumbly)
Enhances keeping quality (decreases staling)

58
Q

Eggs are ___ in bread-making

A

optional

59
Q

What salts can be added to dough and why

A

Calcium and ammonium salts
Supply nutrient need of yeast cells
Provide a slight buffering action
Ca has a firming effect on gluten

60
Q

What oxidizing agents can be added to the dough and why

A

(K & Ca bromates and iodates)

Set the structure of the protein network in the dough

61
Q

What dough conditioners can be added to the dough and why

A

(polyethylene monostearate& polysorbate 60)

Strengthen the gluten structure and improve its gas-retaining ability

62
Q

What are dough softeners and why they are added

A 
Dough softeners (monoglycerides, sodium stearyl-2 lactate)
Increase shelf life of bread by retarding firming of crust
63
Q

What enzymes can be added to the dough

A

(e.g. proteases)

Improve dough handling and extensibility

64
Q

What antimolding agents can be added to the dough and why

A

Antimoldingagents (sodium and calcium propionate)

Inhibit growth of spore forming organisms

65
Q

What fibers and antioxidants can be added to dough

A

Fibers(from cellulose or bran)

Antioxidants(BHA, BHT)

66
Q

IngredientsItalian Crusty Bread 100% Whole Wheat

I know it is stupid , but she might ask to recognize

A

Whole wheat flour, sugar or glucose or fructose, vegetable oil, wheat gluten, yeast, salt, corn syrup, barley, malt extract, vinegar, sodium stearoyl-2-lactylate, diacetyltartaric acid esters of mono and diglycerides, calcium propionate, calcium sulphate, calcium iodate
Toppings: potato starch

67
Q

What are steps in breadmaking

A

During mixing & kneading: numerous cells of air are incorporated and development of the gluten structure in dough
During fermentation/rising: decrease in pH (production of CO2 and lactic acid)
After fermentation: gas vacuoles are formed in the mixture
After dough has risen: punched down to permit a uniform distribution of gas cells throughout the dough
After punching down: proofing allows dough to rise in the pan after fermentation and before baking

68
Q

What happens during kneadling

A

Unfolds and aligns the long initially tangled gluten molecules cross linked by sulfide bonds

69
Q

What will happen to the dough as yeast are fermenting

A

As the yeast ferments, the dough will double in size as carbon dioxide
is produced by the yeast and as enzyme and pH changes take effect.

70
Q

What does over -proofing do to the bread

A

Produces a low volume bread due to collapsing cells and the escape of
fermentation gases

71
Q

The purpose of punching down bread

A

Allows excess gas to escape and redistributes the ingredients

72
Q

What happens during baking with bread

A

Within the first few minutes
Yeast activity stimulated -CO2(until inactivated at ~60°C )
Volume increases markedly =oven spring

73
Q

Adequate volume is dependent upon the ability of the gluten mass to:

A

Expand

Produce thin cell walls that hold gas up to the point of setting the structure

74
Q

Brown color of crust is due to

A

Maillard reaction

Caramelization of sugar

75
Q

What happens in general during baking in bread

A 
Changes appearance, texture, flavour, aroma
Yeast killed
Protein coagulates
Starch swells &amp; gelatinizes
Fat melts
Crumb development
76
Q

What is oven spring

A 
The quick expansion
of dough during the
first ten minutes of
baking, caused by
expanding gases.
77
Q

What happens after baking with bread

A

Much of the starch is gelatinized

Gas vacuoles are dispersed throughout the structure

78
Q

Characteristic flavor of freshly baked bread related to

A

volatile and nonvolatile substances produced during fermentation (alcohols, organic acids, esters & various carbonyl compounds)

79
Q

When do Characteristic flavor of freshly baked bread begins to change

A

Begins to change within a matter of hours after baking (staling begins!)

80
Q

What is staling and what does it involve

A

Involves mainly the amylopectin fraction of starch which undergoes retrogradation(crystallization)
Causes
Change in taste and aroma
Increased hardness, opacity and crumbliness of crumb

81
Q

The difference between fresh baked, fresh bread and stale bread

A

Fresh baked- Immediately out of the oven, both amylose (straight chains) and amylopectin (branched structures) are swollen and randomly oriented

Fresh bread- during cooling (1hr), the amylose molecules begin to align and crystalize

Stale bread- during staling (several days), amylopectin realigns and reforms crystallites

82
Q

The simplest yeast bread is made from:

A

Flour
Water
Yeast

83
Q

Varieties of yeast bread that include loaf breads:

A

White
Whole-wheat
Sourdough
Malt bread

84
Q

Other varieties of bread

A 
Rolls
Pita Bread
Bagels
English Muffins
Pizza Crust
Raised Doughnuts
Specialty Breads
85
Q

Two types of pastry

A

Nonlaminated

Laminated

86
Q

Nonlaminated type of pastry

A

Plain pastry or pie pastry used for:
Pie crust, tarts, tartlets, galettes
Brioche pastry
Choux pastry

87
Q

Laminated type of psarty

A

Puff pastry (e.g.quick pastry, phyllopastry, croissant pastry, danishpastry

88
Q

Characteristics of pastry

A

Relative high fat content: sweet rolls, puff pastry

Both flakiness and tenderness are desirable characteristics of pastry

89
Q

Flakiness depends on

A

depends on an imperfect blend of fat and flour (degree of separation)

90
Q

Who is the major contributor to flakiness in pastry and how it is measured

A

Fat is the major contributors to flakiness of pastry by:
Size of its particles
Its firmness
How evenly spread
Flakiness is measured by the size of the flakes (long flake, short flake or no flake/mealy crust)

91
Q

The role of fat in producing flaky pastry

A

From down to top
Dough(hydrophyllic)
Layering of fat(hydrophobic)
Steam (вжух-вжухч in between two layers of fat)

added by kristina:
• Water in the dough turns to steam upon baking
• The layering fat creates an impervious layer
• The steam stays inside each dough layer, forcing it to expand because of the pressure it develops underneath each impervious fat layer

92
Q

Tenderness is maximized when

A

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

93
Q

Shortening power of fat is related to

A

degree of unsaturation
more unsaturation = more tender pastries
oil> lard and shortening

94
Q

The effect on the way of adding fat to pastry

A

Tender pastry occurs
when fat melts more into flour

Flaky pastry is achieved
with cold fat in pea-size
balls

95
Q

Tenderness is increasing with ___

A

increasing amounts of fat

96
Q

General instructions for fat in pastry

A

In general, from ¼ to 1/3 cup of fat is used for each cup of flour in making pastry of acceptable tenderness

97
Q

Tenderness of piecrust relate to

A

protein content of flour

98
Q

What develop gluten strands that toughen the pastry (decrtenderness)

A 
Too little shortening
Too much flour used during rolling
Increasing protein content (egbread flour)
Over-manipulation of dough
Increasing liquid
Water
Salt
99
Q

What is a classical method of mixing pastry

A
  1. Flour and salt sifted together
  2. Cold fat cut into the mixture (using a pastry blender or a fork)
  3. Cold water sprinkled one tablespoon at a time over the flour
  4. When dough well mixed, wrapped and refrigerated (to chill the fat)
100
Q

The fat should be cut to ( according to her slides)

A

the size of tiny peas

101
Q

How mixing of puff pastry occur

A

2 separate mixtures
Fat component or butter block (fat, flour, salt and an acid)
Dough (flour, salt, water and a little fat)
Both will be refrigerated and then folded and rolled together

102
Q

Insufficinet and excessive folding results in

A

Insufficient->more volume than desired

Excessive-> compact

103
Q

What are surface agents added to the dough?

A

Dough conditioners

Dough softeners

Food funds 2 (3 decks)

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