Cooling Flashcards
most fats melt at temp somewhere between?
30-55C
What happens to air during baking process (in terms of melting fats)
expands
The later a fat melts, the more it leavens bread because???
the gases escape at about the same time that the cell walls are firm enough to hold their shape
in terms of texture, low melting point provides volume and flakiness when used properly
T or F
TRUE
What does fat with too high of a melting point give in terms of texture??
unpleasant waxy mouthfeel
explain how fats increase tenderness
the melted fats slithers through batters and doughs, coating gluten strands, egg proteins, and starches which interfere with structure builders and prevents them from forming structure
which tenderizes baking products more, fats that melt early or otherwise
fats that melt early bc they have more time to coat structure builders
which tenderizes more, liquid or solid fat
liquid bc it already begins coating during mixing stage
in terms of leavening effects, do amount of water and amount of air affect ability to leaven???
yESS
which leavens more, puff pastry margarine with 16% water or puff pastry shortening with no water
with waterrrrrr
in terms of leavening, which one leavens more, that with creamed shortening (it means more beating, more air) or that with shortening which was not creamed
creamed shortening bc of presence of air (remember, water and air affect leavening!!!)
in terms of crust formation, colored, dry, dense, and with elongated or small cells make up a soft and chewy crust orr cohesive and hard crust material
the answer is the latter
the crust water content and thickness are highly affected by WATER EVAPORATION, which factoris not included
temp at which cells collapse
intensity of drying at the dough surface
duration of baking
melting point of fat
melting point of fat
it should be initial porosity of dough
water loss is an essential part of crust formation, why?
bc fast evaporation of water at the dough surface due to high temp impedes/slows down/retards/disrupts the full gelatinization of starch in the crust
it is the break down of molecules such as sugars and proteins on the surface of baked goods resulting to desirable baked flavor and brown color
Maillard Browning and caramelization
this browning is due to the sugar breakdown in the presence of proteins
Maillard browning
this browning is due to the sugar breakdown in the presence of heat and water
caramelization
What do you call these proteins that act as biological catalysts in plants and animals and microorganisms which catalyze or speed up chemical reactions without actually being used up in the process
enzymes!
How are enzymes as proteins denatured?
through heat
at most which temp are enzymes inactivated?
70-80C but varies on sensitivity
this enzyme is commonly present in bread doughs, including malted barley flour, diastatic malt syrup, and certain dough conditioners or improvers
amylase
Amylase is inactivated due to high over temp during baking but before that what does it do to the baked product
breaks down starches into sugars and other molecules
enzymes break down starch which is good bc it softens the bread and keeps it from being???
stale too quickly
What happens to starch being broken down too much
makes bread mushy
proteases break down proteins
lipases break down ???
lipids
does a baked good continue to cook even after cooking or until its temp cools to room temp??
YESSS
the puff pastry that becomes hard and waxy is caused by low or high melting point fat?
HIGHH
why would products like souffles and underbaked items collapse after baking
it is bc gases still continue to escape or contract thus baked products without sufficient structure collapse
after baking, do fats resolidify and greasiness decrease?
depends on the fat but high melting fat turns hard and waxy
what gives low moisture, high sugar products such as cookies and certain cakes and muffins crunchy on the crust
sugar recrystallization of crust
it causes the staling of baked goods due to starch molecules bonding and solidifying making structure firmer and more rigid
starch retrogradation
in terms of protein molecules, how do they contribute to staling?
protein molecules bond and solidify after baking thus it is important to wait for delicate baked goods to cool down and wait for structure to solidify before cutting to prevent crushing
High moisture after baking contributes to what undesirable effect?
staling
what causes breads to lose its crispiness, making it tough and rubbery the next day after baking
high moisture, where moisture moves from moist crumb to dry crust
What causes the flavor loss in baked goods
flavor evaporation or flavors getting trapped by starches as they retrograde. reheating recovers lost flavor and softens sturcture
