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Professional Baking > Exam 2 (Basic Baking Principles Ch. 5-Ch.10) > Flashcards

Exam 2 (Basic Baking Principles Ch. 5-Ch.10) Flashcards

1
Q

What are the three basic mixing processes of doughs and batters?

A
  • blending the ingredients
  • forming the dough
  • developing the dough
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2
Q

what makes french bread firm and chewy?

A

a lot of gluten development

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3
Q

what makes cakes tender ?

A

very little gluten development

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4
Q

how do you form gluten?

A

combine/hydrate the glutenin and gliadin proteins with water - becomes stretchable substance - forming an elastic network

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5
Q

what is coagulation?

A

the firming or hardening of gluten proteins - usually by heat

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6
Q

what are some methods for adjusting gluten development?

A
  • Selection of Flours (gluten flour - more gluten flour)
  • Fat and other Tenderizers (lubricates gluten- more fat tenderizes)
  • Water (more water = more gluten development)
  • Mixing Methods and Mixing Times (speed 1,2,3 = high speed - more gluten
  • Leavening (yeast fermentation)
  • Temperature ( warmer temps = more gluten development)
  • Other Ingredients and Additives (salt = strengthens and makes it more elastic)
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7
Q

where does the baking process occur?

A
  • only in the oven
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8
Q

what are the seven stages in the baking process?

A
  • Melting of Fats (different fats have different melting points)
  • Formation and Expansion of Gases (leavens baked goods)
  • Killing of Yeast and Other Microorganisms
  • Coagulations of Proteins
  • Gelatinization of Starches
  • Escape of Water Vapor and other Gases
  • Crust Formation and Browning (equals flavor)
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9
Q

at what temp. do most fats used in baking melt?

A

between 90 degrees and 130 degrees (different fats have different melting points)

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10
Q

what gases are primarily responsible for leavening baked goods?

A

carbon dioxide - released by the action of yeast and by baking powder and baking soda

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11
Q

when is air and steam incorporated in doughs and batters?

A 
air = during mixing 
steam = formed during baking
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12
Q

when do yeast, bacteria, and molds die in the dough?

A

when the interior temp. of the item reaches about 140 degrees = fermentation stops

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13
Q

what are the proteins primarily responsible for the structure of most baked goods?

A

gluten and egg proteins

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14
Q

what is an important part of the structure of most baked goods?

A

starch = these molecules make up the majority of most baked goods

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15
Q

when does the gelatinization process begin?

A

when the interior reaches about 105 degrees and continues throughout baking or until about 200 degrees

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16
Q

what happens after baking?

A 
cooling = moisture continues to escape after the item is removed from the oven 
staling = lost of moisture
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17
Q

what is staling?

A

the change in texture and aroma of baked goods due to a change of structure and a loss of moisture by the starch granules

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18
Q

in addition to refreshing baked goods in the oven, what are the three main techniques used to slow staling?

A
  • protect the product from air (wrap bread in plastic and cover cakes with icing - hard crusted bread do not wrap)
  • add moisture retainers to the formula (fats and sugars)
  • freezing (soon after baking in a blast freezer)
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19
Q

what speeds up staling?

A

refrigeration (only baked goods that have cream fillings should be refrigerated)

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20
Q

what doughs are low in fat and sugar?

A
  • lean yeast doughs
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21
Q

give some examples of some lean yeast doughs?

A
  • hard-crusted breads and rolls (french and italian breads, kaiser rolls, hard rolls, and pizza = the leanest
  • white and whole wheat breads and dinner rolls
  • breads made with other grains (rye breads)
22
Q

which doughs contain higher proportions of fats, sugars, and sometimes eggs?

A

rich dough products

23
Q

what are some examples of rich dough products?

A
  • non-sweet breads and rolls (rich dinner rolls and brioche

- sweet rolls (coffee cakes, breakfast and tea rolls)

24
Q

what are laminated doughs?

A
  • also known as rolled in yeast doughs
  • fat is incorporated into the dough in many layers using a rolling and folding procedure
  • doughs that consist of many layers of fat sandwiched between layers of dough (danish and croissant and puff pastry)
25
Q

what are the 12 basic steps in the production of yeast doughs/breads?

A
  • scaling ingredients
  • mixing
  • bulk fermentation (uncovered at 70 - 90 degrees)
  • folding
  • dividing (scaling or portioning of dough)
  • pre-shaping or rounding
  • bench-proofing or intermediate proofing
  • makeup and panning
  • proofing
  • baking
  • cooling
  • storing (long term = freezer)
26
Q

what are the three main purposes of mixing yeast doughs?

A
  • to combine all ingredients into a uniform smooth dough
  • to distribute the yeast evenly throughout the dough
  • to develop the gluten
27
Q

what is the procedure for Straight/Direct Dough Mixing Method for yeast products?

A
  • soften fresh yeast or active dry yeast in a little of the water or 1/2 in the bowl that is to used for mixing the dough or in a med. bowl, whisk and set a side (if using instant dry yeast, mix directly with the flour)
  • add flour to the mixing bowl
  • add the remaining ingredients to the top of the flour (if yeast set aside then whisk and add at this point)
  • mix to a smooth and developed dough ( first at speed 1 then 12 mins on setting 2)
28
Q

what is the procedure for the Modified Straight Dough mixing Method?

A
  • if using fresh or active dry yeast, soften the yeast in part of the liquid or 1/2, using a separate container. if using instant dry yeast, mix it with the flour
  • combine the fat, sugar, salt, mild solids, and flavorings and mix (w/ medal spoon) until well combined, but do not whip until light
  • add the eggs gradually, but as fast as they are absorbed
  • add the liquid (water); mix briefly w/ spoon
  • add the flour and yeast (mix w/ machine = speed 1 w/ dough hook)
  • scrape sides
  • mix on speed 2 for 11 mins
29
Q

what is the procedure for the Sponge Dough Method?

A
  • combine part or all of the liquid, all of the yeast, and part of the flour ( and sometimes part of the sugar)
  • mix into a thick batter (pancake mix) or soft dough
  • let ferment until double in bulk (covered w/ plastic)
  • fold (punch down) and add the rest of the flour and the remaining ingredients in the big mixing bowl
  • mix to a uniform smooth dough at speed 1 then mix at speed 2 for 6 mins
30
Q

what are the three main types of yeast doughs?

A

lean, rich, and laminated yeast doughs

31
Q

what are the three main mixing methods for yeast doughs?

A

straight dough mixing, modified straight dough, and sponge methods

32
Q

what are the three basic techniques for mixing and fermenting yeast doughs?

A
  • the short mix technique
  • the improved mix technique
  • the intensive mix technique
33
Q

what does the Short Mixing Technique consist of ?

A
  • combines a short mix and long bulk fermentation (3-4 hrs)
  • 3-4 mins to incorporate ingredients
  • 5-6 mins to develop the gluten
  • all mixing times at low speed (closest to hand mixing)
  • most suitable for lean doughs with an open crumb such as baguettes and ciabatta also laminated doughs such as croissants
34
Q

what does the Improved Mixing Technique consist of ?

A
  • combines med mixing and shorter bulk fermentation times (1-2 hrs)
  • first mixed for 3-4 mins at low speed to incorporate ingredients
  • continue for additional 5 mins at med speed
  • used more for a more regular crumb and for sweet doughs
35
Q

what does the Intensive Mixing Technique consist of ?

A
  • combines long mixing with a short fermentation (30 mins)
  • mix for 3-4 mins at first speed to incorporate ingredients
  • mix for 8-15 mins at second speed
36
Q

what is the goal of gluten development?

A

to achieve the proper dough strength

37
Q

what are the three properties in combination to describe do dough strength?

A
  • extensibility
  • elasticity
  • tenacity
38
Q

what does extensibility mean?

A
  • the ability of a dough to be stretched

necessary for loaves and rolls

39
Q

what does elasticity mean?

A

the ability of a dough to spring back when it is stretched without loaves will flatten out rather than bake up high and round

40
Q

what does tenacity mean?

A

refers to the resistance of a dough to being stretched - too much is difficult to work with during makeup such as laminated doughs in rolling out

41
Q

what is fermentation?

A

the process by which yeast acts on the sugars and starches in the dough to produce carbon dioxide gas and alcohol

42
Q

what is the three benefits for folding/punching after the dough has increased in bulk during fermentation?

A
  • expels carbon dioxide - benefits yeast growth b/c it slows if too much CO2
  • helps gluten structure
  • equalizes the temperature throughout the dough
43
Q

what is the procedure for Folding Dough?

A
  • dust workbench w/ flour and turn out the fermented dough on the bench w/ top down
  • pull one side of dough to the center
  • press down on the folded portion to expel gases
  • brush dusting flour from the top of the dough so it doesn’t become folded into the dough which makes streaks in the finished bread
  • repeat steps 2-4 on the opposite side
  • repeat for the two remaining sides
  • turn the dough over so the seams are on the bottom and return to container
44
Q

what is rounding/reshaping?

A

pre shape into smooth round balls for uniform shape and helps retain gases produced by the yeast

45
Q

what is proofing?

A

a continuation of the process of yeast fermentation that increases the volume of the shaped dough

46
Q

what are the most important changes in baking?

A
  • oven spring/oven kick (the rapid rising in the oven due to production and expansion of trapped gases from the oven heat
  • coagulation of proteins and gelatinization of starches (becomes firm and holds its shape)
  • formation and browning of the crust
47
Q

what does the crumb and the crust mean?

A

crumb is the inside of baked goods and the crust is the outside

48
Q

what is oxidation?

A

the process that occurs when oxygen from the air reacts w/ proteins and other components of flour during mixing - increases with longer mixing times

49
Q

what the most common washes before baking?

A
  • water (for hard crusted products)
  • starch paste (for rye breads)
  • egg wash ( used to give a shiny brown crust to soft breads, rolls, rich doughs, and danish
  • commercial aerosol washes (sprays) helps seeds adhere.
50
Q

what kind of breads are baked with steam injected into the ovens during the first part of the baking period?

A

hard-crusted breads - helps the keep the crust soft during the first part of baking so the bread can expand rapidly and evenly without cracking - also distributes heat in the oven

51
Q

what is millard reaction?

A

browning of proteins and sugars

Professional Baking (4 decks)

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