Exam 2 Flashcards
know what grains are cereal and which are not
Cereal grains: wheat, rye, corn, oats, rice, pearl millet, teff, spelt, kamut, triticale, farro
Cereal-free grains: amaranth, buckwheat, flaxseed, potato, quinoa, soy
- What is pumpernickel
o Whole rye flour, is made from the whole rye kernel
- Working with oats, what are the effects of each type of oat in baking products, can you substitute one for another?
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.
- Do any variety grains contain glutenin and gliadin for forming gluten structure?
o Rye and alternative wheat grains contain glutenin and gliadin
- Why is wheat flour used over grains
o Wheat is the only common cereal grain with a good amount of gluten-forming proteins
- What happens if you use potato flour in baked goods?
o Breads with potato flour are soft and moist and resist staling
- What are the main ways gluten is developed
o Mixing
o Chemical dough development
o Bulk fermentation & final proof
- Know what each of the development steps do
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
- What happens during dough fermentation
o Production of leavening gases
o Development of flavor
o Development and strengthening of gluten (can also be accomplished with chemical maturing agents)
- What are the effects of sugar, yeast, salt, and water on gluten
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
- How does milk effect yeast dough
o Contains glutathione, the reducing agent which softens dough
- What is gluten development
o Becoming very strong and elastic
- What is gluten relaxation
o Allowing dough to sit awhile
- What is needed to develop gluten from glutenin and gliadin
o Water and mixing
- What happens when you add baking soda to cookies
o Increases pH of the dough, making them spread more and have a coarser, more porous crumb
- What does hydroscopic mean
o Hygroscopic: sugars attract and bond to water
How are each sugar made and what are the special functions of each.
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
- What are the main functions of sweeteners
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
- How is invert syrup commercially made, or how can you make it? See diagram pg 175 figure 8.11
o Sucrose in water + acid and heat/enzyme –> glucose and fructose in water
- What are the advantages of an invert sugar in syrups and cooked icings
o Keeps icings, fondants, and confections smooth, shiny, and free from cracking and drying
- Which sugars are invert syrups what are natural invert syrups?
o Invert syrup has equal amounts fructose and glucose. Honey is a natural invert syrup
- What are the percentages of fat in each type of fat
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
- What are the advantages and disadvantages of each fat
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
- What fat would you use in pie crust and for what results
o Lard, for flakiness
