Bread & Pastries Flashcards
1
Q
What are the key ingredients in dough?
A
- Yeast
- Flour
- Water
- Salt
2
Q
What are the 3 categories of leaveners?
A
- Biological
- Chemical
- Vaporous
3
Q
What is a biological leavening leavening agent?
A
Yeast
4
Q
what was the first to leaven?
A
Sourdough
5
Q
What is sourdough?
A
A collection of wild yeast and bacteria the fall into a glop of water and flour
6
Q
When was yeast first recognized? By who?
A
1600-1800
- Von Leewonhoeks microscope
- Louis Pasteur
7
Q
Yeast produces ____, which ferments ___
A
Zymase
Ferments sugar
8
Q
What is the reaction that enzyme catalyzes?
A
Glucose -> Ethanol + CO2
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
10
Q
____ is Baker’s yeast used in break making
A
Saccharomyces Cerevisiae
11
Q
Why is s. cerevisiae used in baking ?
A
- Good Co2 production
- Development of desirable flavour
- Adequate keeping qualities
12
Q
What are the 3 kinds of yeast?
A
- compressed
- Active dry
- Instan yeast
13
Q
What is compressed yeast?
A
- Marche Lobo yeast
- Fresh
- require refrigeration (perishable)
14
Q
What is active dry yeast?
A
- Dehydrates
- Rehydrates in water at 43-46C
15
Q
At a higher temp, active dry yeast is activated/inactivated?
A
Inactivated
16
Q
At a lower temp, active dry yeast ___ into liquid, which __ bread dough
A
leaches cell contents into liquid
Softens
17
Q
What is instant yeast?
A
Soluble and is added directly to dry ingredients
18
Q
What is the optimal temp for yeast activity?
A
30-35C
19
Q
What are some other optimal conditions for yeast activity?
A
- Hydration
- pH 4-6
- Food (sugar)
20
Q
Under high osmotic pressure (salt/sugar concentration) yeast activity is (activated/inhibited)
A
inhibited
21
Q
Yeast needs __
A
Glucose
22
Q
What is “sugar” that we add to dough during baking?
A
Sucrose (glucose, fructose)
23
Q
What is found in flour?
A
1-2% sucrose, starch
24
Q
What does sucrose and starch break down into?
A
Sucrose breaks down into glucose, which undergoes fermentation to produce ethanol and CO2
25
Enzymes ___
hydrlyze larger chains
26
What reactions does a-flour amylases catalyze?
a-amylase: starch -> random smaller pieces
27
What reaction does b-flour amylase catalyst?
starch->maltose
28
What are the two predominant enzymes in baking?
1) Flour amylases (alpha and beta)
| 2) yeast (Maltase and Invertase)
29
What does the yeast maltase enzyme catalyze?
Maltose -> glucose + glucose
30
What does the yeasts enzyme Invertase catalyze?
sucrose -> glucose + fructose
31
Amylase enzymes catalyze a ___ reaction
Hydrolysis
32
What is the definition of the fermentation process?
The ABILITY of yeasts which are naturally found in AIR, WATER and LIVING ORGANISMS, to process CO2 through fermentation
33
Sugar is present in ____
Small and Large amounts
34
What is a small amount of sugar? what does it do?
< 8% weight of flour
| Provides a readily available substrate for immediate gas production by yeast
35
What does a larger amount of sugar do? (3)
- Inhibits yeast activity
- Tenderizes gluten proteins
- Browning (maillard rxn)
36
What is the function of wheat flour? What proteins do they provide?
Provides glutenin and gliadin form which gluten is developed during hydration and mixing
37
Why is liquid necessary in bread?
to hydrate proteins and starch for gluten development
38
What is the most common liquid used in bread making?
Milk
39
Whys is milk the most utilized? (4)
- Adds nutrient
- Finer Texture
- Improves crust/crumb flavour and texture
- WHEY softens dough, decreases volume
40
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?
Milk can be scalded to denature the whey proteins
41
How much salt is added to flour?
<2% flours weigh
42
What are the 3 main functional properties of salt?
- Stabilizes yeast activity (slows activity)
- Changes rheological properties of dough (liquid/flow)
- Firming effect on gluten
43
how does salt have a firming effect on gluten? (2)
- Increase water gelding capacity of dough
| - Increase mixing requirement of doiugh
44
Salt influences ___
dough FIRMNESS (think of how firm play dough is)
45
What is an optional ingredient in bread making?
Eggs
46
When fat is added, how much does it contribute in respect to weight of flour?
<3% weight of flour
47
What are the 4 functional properties of fat in flour?
- Increases loaf volume
- Gives a more uniform and tender crumb
- Improves slicing properties
- decrease staling
48
Name the 7 additives/dough conditioners (SOFA-ACE)
- Surface Active Agents
- Oxidizing Agents
- Fibers
- Antioxidants
- Antimolding Agents
- Ca2+/NH4+ salts
- Enzymes
49
What are the 2 surface active agents? What are 2 examples of each?
1) Dough conditioners: polyethylene monostearate & polysorbate 60
2) Dough softeners: (monoglycerides, sodium stearyl-2-lactate)
50
What does polysorbate 60 do?
Dough conditioner
| Strengthens the gluten structure and improves its gas-retaining ability
51
What do monoglycerides do?
Dough softener
| Increases shelf life of bread by retarding firming of crust
52
What are some examples of oxidizing agents? What do they do?
K+/Ca2+ bromates and iodate
| -Set the structure of the protein network in dough
53
What are the 2 kinds of fibres?
Cellulose or bran
54
What are the 2 kinds of antioxidants?
BHA
| BHT
55
What are 2 antimolding agents? What do they do?
Sodium and calcium propionate
| Inhibit the growth of spore forming organisms
56
What are the 3 functions of calcium/ammonium salts?
- Supply nutrients
- buffering
- Ca2+ has firming effect on gluten
57
What are enzymes? What do they do?
Proteases improve dough handling and extensibility
58
In the italian crusty bread, what is the function of sodium sterol-2-lactylate?
Dough softener
59
In the Italian crusty bread, what is the function of malt extract ester of mono/di glycerides?
Malt extract: provide nutrients and enzymes to yeast (from barley)
Esters: dough softeners
60
What is the role of calcium sulphate? Calcium propionate? Calcium iodate?
```
Sulphate = strengthener
Propionate = Inhibits mold growth
Iodate = OA, sets protein structure
```
61
What are the 4 steps in breadmaking?
- Mixing and kneading
- Fermentation/rising
- Punching down
- Proofing
62
What is the result of the mixing and kneading stage?
Numerous cells of air are incorporated and development of the gluten structure in the doiugh
63
What is the result during fermentation/rising?What happens after?
Decrease on PH due to the production of CO2 and lactic acid.
| After, gas vacuoles are formed.
64
What does punching down permit?
A uniform distribution of fas cells throughout he dough
65
What does proofing allow?
for the dough to rise in the pan after fermentation and before baking
66
From a scientific perspective, what is kneading?
Unfolds and alight the initially tables gluten molecules crosslinks by SULPHIDE bonds
67
What kind of bonds does gluten have?
Sulfide bonds
68
Describe the 3 steps in kneading
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
Dough is __
developed my kneading
70
What causes the dough to rise in fermentation?
Carbon dioxide produced by yeast, and and enzyme and pH change takes effect
71
Optimum proofing cells are ....
Uniform, intact
72
Over proofing cells are ___
Lysed
73
What does over proofing do?
produces a low volume bread due to the the collapsing and escape of fermentation gases of the cells (lyse)
74
What happens during the first few minutes of baking> At what temp is yeast inactivated?
-Yeast activity stimulated -CO2
-Volum increases (oven spring)
yeast inactivated at ~60C
75
adequate volume dependant on the ability of the gluten mass to do what? 92)
- Expand
| - Produce thin cell walls that hold up gas to the point of setting the structure
76
How is the brown colour of the crust formed?
- Mailard rxn
| - Caramelization of sugar
77
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
F) All of the above
78
After baking what two things happen?
1) starch is gelatinized
| 2) gas vacuoles ate dispersed throughout the structure
79
What is the flavour of bread from?
Volatile and nonvolatile substances produced during fermentation
80
What is staling?
Involves the amylopectin of starch to undergo retrogradation (crystallization)
81
Describe the path of amylose from fresh baked bread to stale bread,
Fresh: amylose and amylopectin swollen and randomly orientated
Cooling: Amylose aligns and crystallizes
Staling: Amylopectin realigns and reforms crystallites?
82
Can staling be reversed?
Yes, through heating which will allow for unaligning and recrystallization of amylopectin (amylose still aligned)
83
Simplest yeast bread is made from what 3 ingredients?
Flour, water and yeast
84
What are the two types of pastry?
Non laminatad
| Laminated
85
What are some examples of non laminated pastries?
Pie, tarts, tartlets, brioche, choux
86
What are some examples of laminated pastry?
puff, quick, phyllo, croissant, danish
87
What are the two desirable characteristics of pastry?
Flakiness and tenderness
88
What does flakiness depend on?
An imperfect blend of fat and flour (degree of separation)
89
Name 3 ways fat is the major contributor of flakes in pastry
- Size of its parcticles
- firmness
- spreadable
90
Flakiness is measured by the __
size of its flakes
91
List the types of pastries (3) from flakiest to least flaky
Long flake > Short flake > Mealy
92
Scientifically, how does fat work in pastry?
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
Tenderness is maximized when ____
fat coats flour, preventing hydration of flour particles and therefore inhibiting gluten formation
94
The shortening power of fat is related to its degree of saturation (T/F)
FALSE, shortening power related to degree of unsaturation
95
The more unsaturated the fat the more (tender/dense) the pastry
more tender
96
Oil has a greater/lesser shortening power than butter or lard
greater bc its unsat
97
How many cups of fat/cup of flour in pastry?
1/4 to 1/3 cup
98
Name 5 things that develop gluten strands and decrease tenderness (SFPOL)
- too little shortening
- too much flour during rolling
- increasing protein content
- over manipulation
- increasing liquid
99
What two ingredients can be aded to pastry to toughen it?
Salt and water
100
Describe the classic pastry method
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
When mixing puff pastry, it is muted into __
2 separate mixtures
102
What are the 2 separate mixtures of puff pastry?
```
fat component (butter block)
Dough
```
103
what is the fat/butter block?
- fat
- flour
- sat
- acid (vinegar)
104
what is the dough?
flour, salt, water, and a bit of fat
105
When making puff pastry, it is important to remember to do what?
Chill the fat
106
How does puff pastry appear when insufficiently filed? excessive folding?
```
Insufficient = large steam pockets/high volume
Excessive = very small steam bookers and low volume
```
