Brainscape's Knowledge GenomeTM

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


See full index

Food Fundamentals 2 > Bread & Pastries > Flashcards

Bread & Pastries Flashcards

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

What are the key ingredients in dough?

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

What are the 3 categories of leaveners?

A
  • Biological
  • Chemical
  • Vaporous
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What is a biological leavening leavening agent?

A

Yeast

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

what was the first to leaven?

A

Sourdough

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

What is sourdough?

A

A collection of wild yeast and bacteria the fall into a glop of water and flour

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

When was yeast first recognized? By who?

A

1600-1800

  • Von Leewonhoeks microscope
  • Louis Pasteur
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Yeast produces ____, which ferments ___

A

Zymase

Ferments sugar

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

What is the reaction that enzyme catalyzes?

A

Glucose -> Ethanol + CO2

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

What are the 3 basic functions of yeast?

A
  • Co2 leavens dough
  • Variety of by products contribute to the bread flavour
  • fermentation process develops the dough
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

____ is Baker’s yeast used in break making

A

Saccharomyces Cerevisiae

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

Why is s. cerevisiae used in baking ?

A
  • 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
12
Q

What are the 3 kinds of yeast?

A
  • compressed
  • Active dry
  • Instan yeast
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What is compressed yeast?

A
  • Marche Lobo yeast
  • Fresh
  • require refrigeration (perishable)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What is active dry yeast?

A
  • Dehydrates

- Rehydrates in water at 43-46C

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

At a higher temp, active dry yeast is activated/inactivated?

A

Inactivated

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

At a lower temp, active dry yeast ___ into liquid, which __ bread dough

A

leaches cell contents into liquid

Softens

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What is instant yeast?

A

Soluble and is added directly to dry ingredients

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

What is the optimal temp for yeast activity?

A

30-35C

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

What are some other optimal conditions for yeast activity?

A
  • Hydration
  • pH 4-6
  • Food (sugar)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Under high osmotic pressure (salt/sugar concentration) yeast activity is (activated/inhibited)

A

inhibited

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Yeast needs __

A

Glucose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

What is “sugar” that we add to dough during baking?

A

Sucrose (glucose, fructose)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

What is found in flour?

A

1-2% sucrose, starch

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

What does sucrose and starch break down into?

A

Sucrose breaks down into glucose, which undergoes fermentation to produce ethanol and CO2

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Enzymes ___

A

hydrlyze larger chains

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

What reactions does a-flour amylases catalyze?

A

a-amylase: starch -> random smaller pieces

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

What reaction does b-flour amylase catalyst?

A

starch->maltose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

What are the two predominant enzymes in baking?

A

1) Flour amylases (alpha and beta)

2) yeast (Maltase and Invertase)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

What does the yeast maltase enzyme catalyze?

A

Maltose -> glucose + glucose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

What does the yeasts enzyme Invertase catalyze?

A

sucrose -> glucose + fructose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

Amylase enzymes catalyze a ___ reaction

A

Hydrolysis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

What is the definition of the fermentation process?

A

The ABILITY of yeasts which are naturally found in AIR, WATER and LIVING ORGANISMS, to process CO2 through fermentation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

Sugar is present in ____

A

Small and Large amounts

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

What is a small amount of sugar? what does it do?

A

< 8% weight of flour

Provides a readily available substrate for immediate gas production by yeast

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

What does a larger amount of sugar do? (3)

A
  • Inhibits yeast activity
  • Tenderizes gluten proteins
  • Browning (maillard rxn)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

What is the function of wheat flour? What proteins do they provide?

A

Provides glutenin and gliadin form which gluten is developed during hydration and mixing

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

Why is liquid necessary in bread?

A

to hydrate proteins and starch for gluten development

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

What is the most common liquid used in bread making?

A

Milk

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

Whys is milk the most utilized? (4)

A
  • Adds nutrient
  • Finer Texture
  • Improves crust/crumb flavour and texture
  • WHEY softens dough, decreases volume
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

Addition of milk in bread making may cause a soft dough and a decrease in volume due to the whey protein - how can this be avoided?

A

Milk can be scalded to denature the whey proteins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

How much salt is added to flour?

A

<2% flours weigh

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

What are the 3 main functional properties of salt?

A
  • Stabilizes yeast activity (slows activity)
  • Changes rheological properties of dough (liquid/flow)
  • Firming effect on gluten
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

how does salt have a firming effect on gluten? (2)

A
  • Increase water gelding capacity of dough

- Increase mixing requirement of doiugh

44
Q

Salt influences ___

A

dough FIRMNESS (think of how firm play dough is)

45
Q

What is an optional ingredient in bread making?

A

Eggs

46
Q

When fat is added, how much does it contribute in respect to weight of flour?

A

<3% weight of flour

47
Q

What are the 4 functional properties of fat in flour?

A
  • Increases loaf volume
  • Gives a more uniform and tender crumb
  • Improves slicing properties
  • decrease staling
48
Q

Name the 7 additives/dough conditioners (SOFA-ACE)

A
  • Surface Active Agents
  • Oxidizing Agents
  • Fibers
  • Antioxidants
  • Antimolding Agents
  • Ca2+/NH4+ salts
  • Enzymes
49
Q

What are the 2 surface active agents? What are 2 examples of each?

A

1) Dough conditioners: polyethylene monostearate & polysorbate 60
2) Dough softeners: (monoglycerides, sodium stearyl-2-lactate)

50
Q

What does polysorbate 60 do?

A

Dough conditioner

Strengthens the gluten structure and improves its gas-retaining ability

51
Q

What do monoglycerides do?

A

Dough softener

Increases shelf life of bread by retarding firming of crust

52
Q

What are some examples of oxidizing agents? What do they do?

A

K+/Ca2+ bromates and iodate

-Set the structure of the protein network in dough

53
Q

What are the 2 kinds of fibres?

A

Cellulose or bran

54
Q

What are the 2 kinds of antioxidants?

A

BHA

BHT

55
Q

What are 2 antimolding agents? What do they do?

A

Sodium and calcium propionate

Inhibit the growth of spore forming organisms

56
Q

What are the 3 functions of calcium/ammonium salts?

A
  • Supply nutrients
  • buffering
  • Ca2+ has firming effect on gluten
57
Q

What are enzymes? What do they do?

A

Proteases improve dough handling and extensibility

58
Q

In the italian crusty bread, what is the function of sodium sterol-2-lactylate?

A

Dough softener

59
Q

In the Italian crusty bread, what is the function of malt extract ester of mono/di glycerides?

A

Malt extract: provide nutrients and enzymes to yeast (from barley)
Esters: dough softeners

60
Q

What is the role of calcium sulphate? Calcium propionate? Calcium iodate?

A 
Sulphate = strengthener 
Propionate = Inhibits mold growth
Iodate = OA, sets protein structure
61
Q

What are the 4 steps in breadmaking?

A
  • Mixing and kneading
  • Fermentation/rising
  • Punching down
  • Proofing
62
Q

What is the result of the mixing and kneading stage?

A

Numerous cells of air are incorporated and development of the gluten structure in the doiugh

63
Q

What is the result during fermentation/rising?What happens after?

A

Decrease on PH due to the production of CO2 and lactic acid.

After, gas vacuoles are formed.

64
Q

What does punching down permit?

A

A uniform distribution of fas cells throughout he dough

65
Q

What does proofing allow?

A

for the dough to rise in the pan after fermentation and before baking

66
Q

From a scientific perspective, what is kneading?

A

Unfolds and alight the initially tables gluten molecules crosslinks by SULPHIDE bonds

67
Q

What kind of bonds does gluten have?

A

Sulfide bonds

68
Q

Describe the 3 steps in kneading

A

1) Doughs furthest edge is lifted up and folded towards nearest edge
2) The heels of both hands push firmly against the fold
3) dough is turned a quieter turn and process is repeated

69
Q

Dough is __

A

developed my kneading

70
Q

What causes the dough to rise in fermentation?

A

Carbon dioxide produced by yeast, and and enzyme and pH change takes effect

71
Q

Optimum proofing cells are ….

A

Uniform, intact

72
Q

Over proofing cells are ___

A

Lysed

73
Q

What does over proofing do?

A

produces a low volume bread due to the the collapsing and escape of fermentation gases of the cells (lyse)

74
Q

What happens during the first few minutes of baking> At what temp is yeast inactivated?

A

-Yeast activity stimulated -CO2
-Volum increases (oven spring)
yeast inactivated at ~60C

75
Q

adequate volume dependant on the ability of the gluten mass to do what? 92)

A
  • Expand

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

76
Q

How is the brown colour of the crust formed?

A
  • Mailard rxn

- Caramelization of sugar

77
Q

Which of the following is a result of baking?
A) Changes in appearance, texture, flavour, aroma
B) Yeast killed
C) Protein coagulation
D) Starch swells & gelatinizes
E) Fat Melts and crumbs develop
F) All of the above

A

F) All of the above

78
Q

After baking what two things happen?

A

1) starch is gelatinized

2) gas vacuoles ate dispersed throughout the structure

79
Q

What is the flavour of bread from?

A

Volatile and nonvolatile substances produced during fermentation

80
Q

What is staling?

A

Involves the amylopectin of starch to undergo retrogradation (crystallization)

81
Q

Describe the path of amylose from fresh baked bread to stale bread,

A

Fresh: amylose and amylopectin swollen and randomly orientated
Cooling: Amylose aligns and crystallizes
Staling: Amylopectin realigns and reforms crystallites?

82
Q

Can staling be reversed?

A

Yes, through heating which will allow for unaligning and recrystallization of amylopectin (amylose still aligned)

83
Q

Simplest yeast bread is made from what 3 ingredients?

A

Flour, water and yeast

84
Q

What are the two types of pastry?

A

Non laminatad

Laminated

85
Q

What are some examples of non laminated pastries?

A

Pie, tarts, tartlets, brioche, choux

86
Q

What are some examples of laminated pastry?

A

puff, quick, phyllo, croissant, danish

87
Q

What are the two desirable characteristics of pastry?

A

Flakiness and tenderness

88
Q

What does flakiness depend on?

A

An imperfect blend of fat and flour (degree of separation)

89
Q

Name 3 ways fat is the major contributor of flakes in pastry

A
  • Size of its parcticles
  • firmness
  • spreadable
90
Q

Flakiness is measured by the __

A

size of its flakes

91
Q

List the types of pastries (3) from flakiest to least flaky

A

Long flake > Short flake > Mealy

92
Q

Scientifically, how does fat work in pastry?

A

The hydrophobic fat will not associate with the water vapour (steam) since it is hydrophilic, bouncing off the “walls” of the fat layers, puffing up,

93
Q

Tenderness is maximized when ____

A

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

94
Q

The shortening power of fat is related to its degree of saturation (T/F)

A

FALSE, shortening power related to degree of unsaturation

95
Q

The more unsaturated the fat the more (tender/dense) the pastry

A

more tender

96
Q

Oil has a greater/lesser shortening power than butter or lard

A

greater bc its unsat

97
Q

How many cups of fat/cup of flour in pastry?

A

1/4 to 1/3 cup

98
Q

Name 5 things that develop gluten strands and decrease tenderness (SFPOL)

A
  • too little shortening
  • too much flour during rolling
  • increasing protein content
  • over manipulation
  • increasing liquid
99
Q

What two ingredients can be aded to pastry to toughen it?

A

Salt and water

100
Q

Describe the classic pastry method

A

1) flour/salt sifted together
2) cold fat cut in (pastry blender)
3) Cold water sprinkles one TBSP at a time over the flour
4) Dough is well mixed, wrapped and refrigerated to chill the fat.

101
Q

When mixing puff pastry, it is muted into __

A

2 separate mixtures

102
Q

What are the 2 separate mixtures of puff pastry?

A 
fat component (butter block)
Dough
103
Q

what is the fat/butter block?

A
  • fat
  • flour
  • sat
  • acid (vinegar)
104
Q

what is the dough?

A

flour, salt, water, and a bit of fat

105
Q

When making puff pastry, it is important to remember to do what?

A

Chill the fat

106
Q

How does puff pastry appear when insufficiently filed? excessive folding?

A 
Insufficient = large steam pockets/high volume
Excessive = very small steam bookers and low volume

Food Fundamentals 2 (26 decks)

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