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Exam 1 > Cereal processing > Flashcards

Cereal processing Flashcards

1
Q

What is the chemical change in bread?

A

Foam to sponge

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2
Q

What does flour contain?

A

Protein, undamaged and damaged starch

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3
Q

What is the importance of damaged starch and amylase activity?

A

Support yeast activity

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4
Q

Why is high alpha amylase content bad?

A

Converted to dextrin-like substances causes low WHC and weak and sticky crumb

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5
Q

What is the main yeast used in bread?

A

Saccharomyces cerevisiae

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6
Q

What is the role of water?

A

Dispersion, hydration, gluten formation and gelatinisation

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7
Q

What is water taken up by?

A

Protein
Starch (damaged takes up more)
Fibrous components

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8
Q

What is the role of salt in bread?

A

Flavour
Preservation
Fermentation control
Gluten interactions

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9
Q

How does salt effect gluten?

A

Less salt makes gluten harder to process

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10
Q

What is the role of sugar in bread?

A

Yeast fermentation
Crust colour

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11
Q

What is the role of oxidising agents (ascorbic acid) in bread manufacture?

A

Increase protein cross-links, shorten mixing time and improves gas retention

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12
Q

What is the role of reducing agents (cysteine) in bread manufacture?

A

Break disulphide bonds and weaken structure

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13
Q

What is the role of surfactants in bread manufacture?

A

Improve dough stability

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14
Q

Role of fat in bread manufacture?

A

Improves volume, texture and slicing

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15
Q

Why is soya sometimes used in bread making?

A

Enzyme active with oxidising effect

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16
Q

Which process is fat used in?

A

Chorleywood process

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17
Q

What occurs during mixing of bread?

A

Glutenin and gliadin proteins hydrate to form gluten and gas cells

18
Q

What does kneading do in bread manufacture?

A

Unfolding and cross-linking of proteins

19
Q

How does bread dough resemble a foam?

A

Bubbles become trapped in a gluten network

20
Q

What occurs during proving?

A

Glucose and fructose are fermented to CO2 and alcohol to inflate gas cells

21
Q

What occurs during bread baking?

A

Increase gas production
Gluten is denatured and coagulated
Transition to sponge (92-96C)

22
Q

How does bread become a sponge?

A

Cells interconnect and liquid moves through matrix

23
Q

What are the 2 types of bread manufacture?

A

Bulk fermentation process (fermentation)
Chorley bread process (no fermentation)

24
Q

Why is Chorley bread process the preferred method?

A

No resting and no emulsifier needed

25
Q

What is the chemical structure of cake?

A

o/w emulsion with air bubbles in fat phase

26
Q

What is the role of flour in cake batter?

A

Prevent fat or air cell coalescence

27
Q

What occurs to flour during baking?

A

Starch granules imbibe, swell and gelatinise

28
Q

What are the leavening agents used in baking?

A

Alkali
Acid

29
Q

What does egg do in cake batter?

A

Yolk stabilises o/w emulsion and white stabilises air cells

30
Q

What causes foam to sponge transition?

A

Egg protein gelation and denaturation of protein network

31
Q

What is the role of fat in cake batter?

A

Air cell stabilisation

32
Q

What occurs to fat as cake is baked?

A

Disperses through aqueous phase and can prevent moisture loss

33
Q

What is the role of sugar in cakes?

A

Breaks down fat crystals causing air stabilisation
Delays gelatinisation (allows time for aeration)

34
Q

How does sugar prevent gluten formation in cakes?

A

Competes for water and enhances protein denaturation

35
Q

How does rising occur in puff pastry?

A

Layers trapping water vapour

36
Q

What occurs during baking of puff pastry?

A

Water converted to steam
Fat behaves as barrier to prevent escape
Steam causes layers to separate and lift
Melted fat gives soft texture

37
Q

What are the processes in biscuit manufacture?

A

Ferment
Laminate
Sheet and cut
Moulded
Extruded

38
Q

What are the types of biscuit?

A

Hard developed
Short doughs

39
Q

Characteristics of hard developed doughs

A

High water (loss)
Less enriched
Gluten
Dissolved sugar
Shrink

40
Q

Characteristics of short doughs

A

Low water
Enriched
Not dissolved sugar
No gluten
Thick matrix

Exam 1 (13 decks)

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