FLOUR 2

Question 1

how is bleached flour whitened

Answer 1

artificial agents whiten via oxidation

• Bleaching agents evaporate, no residues left behind
• Oxidation also number of disulfide bonds which
  protein strength and elasticity

Question 2

what color is unbleached flour

Answer 2

yellowish color bc of carotenoids

Question 3

what are some common agents of oxidation in bleached flour

Answer 3

• Common agents:
• Nitrogen tetroxide gas
• Chlorine gas— cake flour always bleached with this * Benzoyl peroxide — most common bleaching agent

Question 4

what does oxidation do to disulfides bonds

Answer 4

increases the amount, which also increases strength and elasticity

Question 5

how is aged flour made by storage

Answer 5

stored for several months until flour becomes naturally bleached by oxygen in air

Question 6

why is aged flour expensive

Answer 6

due to required storage space and labor
[Baking powder = baking soda + acid]

Question 7

how is phosphates flour leavened

Answer 7

with baking soda rather than baking powder because acid — monocalcium phosphate is added

Question 8

whats self-rising flour a combination of

Answer 8

all-purpose flour + leavening agent (baking powder)

Question 9

Starch can be broken down by enzymes (amylases) into dextrins, maltose, and glucose. what does this do to the final product?

Answer 9

Adds sweetness, darkens crust (Maillard reaction), and improves fermentation — making product light in texture.

Question 10

what is the rising ability of the bread related to

Answer 10

protein content

Question 11

what flour has the highest gluten content

Answer 11

wheat, because of glutenin and gliadin, so preferred for baking

Question 12

how are protein and gluten related

Answer 12

directly

Question 13

what happens when water is mixed with flour

Answer 13

glutenin and gliadin combine to form elastic network of gluten

Question 14

what does gliadin provide

Answer 14

fluidity and stickiness

Question 15

what does glutenin provide

Answer 15

elasticity

Question 16

what do glutenin and gliadin allow gluten to withstand

Answer 16

pressure of produced gases

Question 17

what proceeds carbon dioxide

Answer 17

yeast and leavening agents

Question 18

what does kneading entrap and stretch

Answer 18

air bubbles and stretches the gluten

Question 19

what do steam and expanding gases cause during baking

Answer 19

gluten to expand further

Question 20

heat eventually causes starch gelatinization and protein
coagulation — what does this set?

Answer 20

the structure

Question 21

what are the two major steps in gluten formation

Answer 21

hydration and kneading

Question 22

whats the overall formula for gluten formation

Answer 22

hydration + kneading + glutenin + gliadan

Question 23

what does kneading do to the dough

Answer 23

changes it from sticky to smooth/stretchy; evenly distributes yeast; increases gluten development

Question 24

what are the two types of cereal grain allergies

Answer 24

baker’s asthma (from inhalation of flour particles)

Cereal allergies (from eating the cereal grain)

Question 25

what happens to gliadins in enzyme in individuals with celiac disease

Answer 25

gliadins are partially broken down by an enzyme in the small intestine

Question 26

what does the enhanced recognition of gliadins by immune cells in celiacs disease cause

Answer 26

damages surface of intestinal wall

Question 27

what do leavening agents cause

Answer 27

flour mixtures to rise through incorporation of gases

Question 28

During baking, heat further expands the gases. what are the three types?

Answer 28

Physical: air and steam
2. Biological: yeast and bacteria (via CO2)
3.Chemical: baking powder and baking soda (via CO2)

Question 29

which contribute the most

Answer 29

biological and chemical

Question 30

how is air incorporated during mixing

Answer 30

during creaming of fat
and sugar, sifting dry ingredients, or whipping egg whites

Question 31

what are air and steam (physical) primary learning agents for

Answer 31

piecrusts and pastries

Question 32

what does yeast produce through fermentation

Answer 32

CO2

Question 33

what do yeast and glucose yield

Answer 33

ethanol and CO2

Question 34

what are the three forms of bakers yeast

Answer 34

dry (active)yeast, fresh / compressed yeast, instant / quick-rising / fast-acting yeast

Question 35

how is dry / active yeast stored

Answer 35

can store at RT
* Ideal rehydration/activation temp is 115°F
* Temp must be carefully controlled: too low will ruin texture of dough, too high will kill the yeast

Question 36

whats the most available type

Answer 36

dry / active yeast

Question 37

how is fresh yeast stored

Answer 37

Semi-solid cake (~70% moisture)
* Short shelf-life (refrigeration required)

Question 38

what are the drawbacks of fast rising yeast

Answer 38

Reproduces faster, bread rises twice as fast
* Drawbacks: less time for flavor development, very temp sensitive