Bread, Pasta, Noodles

Question 1

Breadmaking flour is usually produced from…?

Answer 1

hard wheat with relatively high protein content

Question 2

straight dough system

Answer 2

common in Europe. dough is left to ferment (punched at least once). divided into loaves. then fermented again (proof) to increase size. its then baked.

chewier, less flavour. intolerant to variations in fermentation

Question 3

sponge and dough system

Answer 3

common in North America. two-thirds of the flour, part of water, and yeast are mixed and fermented for 5 hr. combined with rest of ingredients, proofed for 30 min. divided into loaves, proofed again and baked.

soft, good flavour. tolerant to variations.

Question 4

liquid sponge system

Answer 4

fermentation done as a liquid in a tank instead of as a sponge - part or all flour is left out of fermentation.

Question 5

short time

Answer 5

popular in UK and AUS. mix dough under partial vacuum and proceed a no-fermentation straight Dough system.

Question 6

The minimum essential formula for bread

Answer 6

flour, yeast, salt, water.

Question 7

4 steps of BREAD making

Answer 7

dough making, forming, fermentation, baking.

Question 8

4 steps of DOUGH making

Answer 8

blending, hydration, development, breakdown.

Question 9

why is wheat flour usually used to make dough

Answer 9

wheat flour is viscoelastic and able to retain gas therefore it can be used to produce leavened products due to the physiochemical properties of the gluten – gliadin and glutenin.

Question 10

Gliadin

Answer 10

(prolamin) is sticky and cohesive and is not resistant to extension. gluten protein

Question 11

Glutenin

Answer 11

(glutelin) is elastic but tears easily when stretched. gluten protein

Question 12

gluten protein contains:

Answer 12

• high glutamine, proline, hydrophobic amino acids, and sulfur-rich amino acids (cysteine).
• low acid and basic amino acids.
• low net charge and forms hydrophobic and disulphide interactions.

Question 13

What is dough Fermentation?

Answer 13

the production of CO2 coming from yeast respiration and its retention in the developed dough (leavening).

co-production of ethanol, organic acids, and flavour compounds are also produced during leavening.

dough may be punched and reformed to be proofed again

Question 14

What happens to dough during baking?

Answer 14

dough turns from foam-like to sponge-like with heat as the proteins denature and you get a partial pasting and gelation of starch.

Question 15

Pasta Processing

Answer 15

Blend, Knead, Extrude through die, Cut, Dry, Package

Question 16

How is pasta made

Answer 16

1. water is added to semolina to 31% moisture
2. forms balls of homogenous size.
3. mix in airtight container
4. dough forms homogenous paste
5. paste is extruded through water-cooled die under vacuum.
6. product is cut to length as it exits to die and dried slowly to 12% moisture.

Question 17

What does air do to pasta dough

Answer 17

air is detrimental to dough – it causes bubbles on pasts surface and loss of yellow colour (carotenoids), as does lipoxygenase activity.

Question 18

Pasta Formula

Answer 18

Water (31%) + Semolina

Question 19

Noodle Processing

Answer 19

Blend, Knead, Rest, Sheet Extruded, Cut, Dried, Packaged

Question 20

What are noodles and who eats them?

Answer 20

A variety of sheet-extruded dough products. Popular in Asia (40% of world wheat consumption).

Question 21

Where do noodles get their colour

Answer 21

noodle colour due to ingredients, carotenoids, flavonoids (anthocyanin), action of polyphenol oxidase, pH.

Question 22

Noodle formula

Answer 22

flour + water (35%) + salt (2%)

Question 23

Chemically Leavened Products

Answer 23

Cakes, muffins, donuts, pastries, cookies, crackers, biscuits.

Question 24

Chemically Leavened Product Formula

Answer 24

soft wheat flour, water, sugar, fat, salt, baking powder.

product rises due to CO2 evolution during baking. high moisture batter

Question 25

What is unique about cookies, biscuits, and crackers?

Answer 25

the processes are similar to other chemically leavened products however lower moisture batter.

the cracker may include a yeast/bacterial fermentation step.