Exam 2 (Basic Baking Principles Ch. 5-Ch.10) Flashcards
What are the three basic mixing processes of doughs and batters?
- blending the ingredients
- forming the dough
- developing the dough
what makes french bread firm and chewy?
a lot of gluten development
what makes cakes tender ?
very little gluten development
how do you form gluten?
combine/hydrate the glutenin and gliadin proteins with water - becomes stretchable substance - forming an elastic network
what is coagulation?
the firming or hardening of gluten proteins - usually by heat
what are some methods for adjusting gluten development?
- 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)
where does the baking process occur?
- only in the oven
what are the seven stages in the baking process?
- 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)
at what temp. do most fats used in baking melt?
between 90 degrees and 130 degrees (different fats have different melting points)
what gases are primarily responsible for leavening baked goods?
carbon dioxide - released by the action of yeast and by baking powder and baking soda
when is air and steam incorporated in doughs and batters?
air = during mixing steam = formed during baking
when do yeast, bacteria, and molds die in the dough?
when the interior temp. of the item reaches about 140 degrees = fermentation stops
what are the proteins primarily responsible for the structure of most baked goods?
gluten and egg proteins
what is an important part of the structure of most baked goods?
starch = these molecules make up the majority of most baked goods
when does the gelatinization process begin?
when the interior reaches about 105 degrees and continues throughout baking or until about 200 degrees
what happens after baking?
cooling = moisture continues to escape after the item is removed from the oven staling = lost of moisture
what is staling?
the change in texture and aroma of baked goods due to a change of structure and a loss of moisture by the starch granules
in addition to refreshing baked goods in the oven, what are the three main techniques used to slow staling?
- 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)
what speeds up staling?
refrigeration (only baked goods that have cream fillings should be refrigerated)
what doughs are low in fat and sugar?
- lean yeast doughs
give some examples of some lean yeast doughs?
- 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)
which doughs contain higher proportions of fats, sugars, and sometimes eggs?
rich dough products
what are some examples of rich dough products?
- non-sweet breads and rolls (rich dinner rolls and brioche
- sweet rolls (coffee cakes, breakfast and tea rolls)
what are laminated doughs?
- 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)
what are the 12 basic steps in the production of yeast doughs/breads?
- 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)
what are the three main purposes of mixing yeast doughs?
- to combine all ingredients into a uniform smooth dough
- to distribute the yeast evenly throughout the dough
- to develop the gluten
what is the procedure for Straight/Direct Dough Mixing Method for yeast products?
- 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)
what is the procedure for the Modified Straight Dough mixing Method?
- 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
what is the procedure for the Sponge Dough Method?
- 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
what are the three main types of yeast doughs?
lean, rich, and laminated yeast doughs
what are the three main mixing methods for yeast doughs?
straight dough mixing, modified straight dough, and sponge methods
what are the three basic techniques for mixing and fermenting yeast doughs?
- the short mix technique
- the improved mix technique
- the intensive mix technique
what does the Short Mixing Technique consist of ?
- 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
what does the Improved Mixing Technique consist of ?
- 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
what does the Intensive Mixing Technique consist of ?
- 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
what is the goal of gluten development?
to achieve the proper dough strength
what are the three properties in combination to describe do dough strength?
- extensibility
- elasticity
- tenacity
what does extensibility mean?
- the ability of a dough to be stretched
necessary for loaves and rolls
what does elasticity mean?
the ability of a dough to spring back when it is stretched without loaves will flatten out rather than bake up high and round
what does tenacity mean?
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
what is fermentation?
the process by which yeast acts on the sugars and starches in the dough to produce carbon dioxide gas and alcohol
what is the three benefits for folding/punching after the dough has increased in bulk during fermentation?
- expels carbon dioxide - benefits yeast growth b/c it slows if too much CO2
- helps gluten structure
- equalizes the temperature throughout the dough
what is the procedure for Folding Dough?
- 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
what is rounding/reshaping?
pre shape into smooth round balls for uniform shape and helps retain gases produced by the yeast
what is proofing?
a continuation of the process of yeast fermentation that increases the volume of the shaped dough
what are the most important changes in baking?
- 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
what does the crumb and the crust mean?
crumb is the inside of baked goods and the crust is the outside
what is oxidation?
the process that occurs when oxygen from the air reacts w/ proteins and other components of flour during mixing - increases with longer mixing times
what the most common washes before baking?
- 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.
what kind of breads are baked with steam injected into the ovens during the first part of the baking period?
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
what is millard reaction?
browning of proteins and sugars
