Cereals Flashcards
What does flour contain high levels?
Glutenin and gliadin
What happens when water is added to flour?
Protein forms hydrogen bonds and disulfide cross links
What is the role of kneading?
Strengthens network and the dough and makes their size more uniform as pockets of air is formed
What is the role of the salt?
Adds flavour to bread
Slows dough fermentation
Strengthens gluten structure
Makes dough more elastic
What is starch?
Long chains of connected sugar molecules
Wha does amylase do?
Convert starch to maltose
What does maltase in yeast do?
Maltose converts into glucose
What does glucose do?
Used by yeast for fermentation
What is the role of carbon dioxide?
Help bread rise
What is yeast?
Single celled fungi that help to convert sugar in the bread to mix in with carbon dioxide
What can bread a sour taste?
Lactic acid produced by bacteria
What is role of fats?
Weaken gluten network and gives a softer bread
Stabilises gas bubbles to increase bread volume
Enhances colour and flavour
increases shelf life
What is role of baking soda?
Combined with moisture and acidity can produce CO2 to help bread rise
4 main ingredients of bread
Flour, liquid, salt and yeast
Why do you use strong wheat flour?
For high gluten content
What does gluten do?
Stretches to hold CO2 bubbles produced by yeast
Why must liquid be lukewarm?
Provide warm conditions for yeast to survive
What happens when liquid is too hot?
It destroys the yeast
What happens when liquid is too cold?
Slows the action of the yeast
Role of sugar
Aid the fermentation process of yeast
4 different cereal grains
Barley
Oats
Wheat
Rye
3 nutrients in cereal
Fibre
Protein
Carbohyrdates
Function of bran
Outer, fibre coat
Function of endosperm
Where wheat grain germinate
Function of germ
Source of fat and b vitamins, where new plant grows
What is wheat processed through in order to get what?
Primary processing to produce flour
Example of staple food
Rice
Wheat
Oats
Barley
What is fortification?
Nutrients are added to replace those lost in processing
e.g calcium, iron
What is gelatinisation?
Process where heat is applied to starch grains to make it swell and beak open to release amylase to thicken liquid
What is aeration?
Process repeatedly splits apart and press together fat molecules and at the same time traps tiny air pocket sin mixture
Examples of aeration
Creaming
Sieving
Whisking
What fats are best for aeration?
Saturated fats
What are coagulation?
Occurs after substance has gone through denaturation of proteins
What chemical change occurs in coagulation?
Proteins in liquid change to solid
What is gluten formation?
Process of bread making
What can starchy rich ingredients be used in?
Soup
Gravy
Sauces
What does heat in coagulation cause?
Causes strands of proteins or amino acids to vibrate
2 components of gluten
Glutenin and gliadan
What are coeliacs?
This who are intolerant or allergic to gluten
Egg in cakes
Holds large volume of air during creaming
Caster sugar in cakes
Adds flavour and helps to trap air with fat during creaming. Gives colour (caramelisation). Small crystals dissolve and give smooth texture to cake
Margarine in cakes
Traps air with sugar to rise the cake and provides ‘shortness’ to cake
Self raising flour in cakes
Small amount of gluten forming proteins and gluten coagulates to form structure of cake
What is proving?
Dough is left rise in warm place
What does yeast produce?
CO2
