Exam 2

Question 1

know what grains are cereal and which are not

Answer 1

Cereal grains: wheat, rye, corn, oats, rice, pearl millet, teff, spelt, kamut, triticale, farro
Cereal-free grains: amaranth, buckwheat, flaxseed, potato, quinoa, soy

Question 2

• What is pumpernickel

Answer 2

o Whole rye flour, is made from the whole rye kernel

Question 3

• Working with oats, what are the effects of each type of oat in baking products, can you substitute one for another?

Answer 3

o Regular rolled oats and quick oats are often used interchangeably. Regular rolled oats have a coarser, chewier texture and cookies made with them may spread excessively.

Question 4

• Do any variety grains contain glutenin and gliadin for forming gluten structure?

Answer 4

o Rye and alternative wheat grains contain glutenin and gliadin

Question 5

• Why is wheat flour used over grains

Answer 5

o Wheat is the only common cereal grain with a good amount of gluten-forming proteins

Question 6

• What happens if you use potato flour in baked goods?

Answer 6

o Breads with potato flour are soft and moist and resist staling

Question 7

• What are the main ways gluten is developed

Answer 7

o Mixing
o Chemical dough development
o Bulk fermentation & final proof

Question 8

• Know what each of the development steps do

Answer 8

o Mixing (mechanical dough development): speeds up hydration, incorporates oxygen into the dough, distributes particles evenly throughout dough
o Chemical dough development: increase gluten strength
o Bulk fermentation & final proof: air bubbles push on gluten to help strengthen it

Question 9

• What happens during dough fermentation

Answer 9

o Production of leavening gases
o Development of flavor
o Development and strengthening of gluten (can also be accomplished with chemical maturing agents)

Question 10

• What are the effects of sugar, yeast, salt, and water on gluten

Answer 10

o Sugar: tenderize by interacting with both water and gluten proteins
o Yeast: converts sugars into carbon dioxide and alcohol
o Salt: Salt slows the rate of yeast fermentation and enzyme activity. It also strengthens gluten, improving its cohesiveness and making it less sticky.
o Water: hydrates gluten

Question 11

• How does milk effect yeast dough

Answer 11

o Contains glutathione, the reducing agent which softens dough

Question 12

• What is gluten development

Answer 12

o Becoming very strong and elastic

Question 13

• What is gluten relaxation

Answer 13

o Allowing dough to sit awhile

Question 14

• What is needed to develop gluten from glutenin and gliadin

Answer 14

o Water and mixing

Question 15

• What happens when you add baking soda to cookies

Answer 15

o Increases pH of the dough, making them spread more and have a coarser, more porous crumb

Question 16

• What does hydroscopic mean

Answer 16

o Hygroscopic: sugars attract and bond to water

Question 17

How are each sugar made and what are the special functions of each.

Answer 17

o Dextrose: aka glucose, the monosaccharide. Provides bulk without much sweetness
o Isomalt: chemically modified sucrose, does not easily brown, pick up moisture, or crystallize
o corn syrup: clear syrups produced from the breakdown of starch, provides tenderness and sweetness
o Invert Syrup: syrup that contains equal amounts of fructose and glucose, helps prevent crystalizing
o sucrose: removed from sugarcane or sugar beets
o fructose: aka fruit sugar. Has a clean, distinct sweetness
o powdered sugar: sucrose crystals finely pulverized into powder, used in icings, confections, and decorative dustings

Question 18

• What are the main functions of sweeteners

Answer 18

o Sweetening (only function high-intensity sweeteners provide)
o Tenderizing
o Retaining moistness and improving shelf life
o Contributing brown color and a caramelized or baked flavor
o Assisting in leavening
o Providing bulk and substance to fondant and sugar-based confections
o Stabilizing whipped egg foams
o Providing food for yeast fermentations

Question 19

• How is invert syrup commercially made, or how can you make it? See diagram pg 175 figure 8.11

Answer 19

o Sucrose in water + acid and heat/enzyme –> glucose and fructose in water

Question 20

• What are the advantages of an invert sugar in syrups and cooked icings

Answer 20

o Keeps icings, fondants, and confections smooth, shiny, and free from cracking and drying

Question 21

• Which sugars are invert syrups what are natural invert syrups?

Answer 21

o Invert syrup has equal amounts fructose and glucose. Honey is a natural invert syrup

Question 22

• What are the percentages of fat in each type of fat

Answer 22

o 80% or so fat: butter and margarine
o 100% fat: High-ratio liquid shortening, All-purpose shortening, Lard, High-ratio plastic shortening, Vegetable oil

Question 23

• What are the advantages and disadvantages of each fat

Answer 23

o Vegetable oil: makes tender pie crust / does not contribute to leavening
o High ratio liquid shortening: moistening and tenderizing, lower in saturated fat / bland tasting
o All-purpose shortening: wide plastic range / contains saturated fat
o Butter: flavor and mouthfeel / expensive, narrow plastic range, spoils fast
o Margarine: lower price, no cholesterol, strong flavor, designer fats / not mouthfeel of butter
o High-ratio plastic shortening: distributes fat and air / bland tasting
o Lard: provides flakiness to pie crust, meaty flavor / not kosher or halal

Question 24

• What fat would you use in pie crust and for what results

Answer 24

o Lard, for flakiness

Question 25

• What fat is best for cakes and what results do you get from each

Answer 25

o Bakers margarine: will hold up to warm weather
o Butter: moistness, tenderness, flakiness, volume

Question 26

• Why would you use margarine over butter?

Answer 26

o lower price, no cholesterol, strong flavor, designer fats

Question 27

• What ways do emulsifiers help in baking?

Answer 27

o Emulsifiers help fats and oils disperse throughout baked goods, so the fats and oils coat structure builders more completely. They also are extremely effective at coating structure builders themselves.

Question 28

• What defines plastic fat?

Answer 28

o Edible fats that have a plastic consistency

Question 29

• What is the hydrogenation process? Figure 9.8 pg 218

Answer 29

o Unsaturated liquid oil + hydrogen gas & heat, nickel catalyst –> saturated solid fat

Question 30

• The difference between high-ratio shortening and all-purpose shortening.

Answer 30

o High-ratio shortening has emulsifiers added

Question 31

• Why use oil or shortening in baked goods?

Answer 31

o Oil: moist yet dense, coarse crumb
o Shortening: good for creaming or rubbing into flour

Question 32

• What makes pastries have a waxy mouthfeel?

Answer 32

o Puff pastry margarine

Question 33

• What shortening makes items light or less dense?

Answer 33

o High-ratio liquid shortening