FLOUR 3

Question 1

what kind of flavor occurs as a result of nonpathogenic bacteria can being used to ferment carbs into CO2?

Answer 1

slightly sour, so often used for sourdough and salt-rising breads

Question 2

whats baking soda made of

Answer 2

sodium bicarbonate, NaHCO3 (a base)

Question 3

what does baking soda yield in the presence of acid and water

Answer 3

CO2

Question 4

when is baking soda used

Answer 4

only when flour mixture includes an acid (lemon juice, buttermilk, phosphated flour, etc.)

Question 5

whats baking powder

Answer 5

baking soda with an acid included

Question 6

what does water allow sodium bicarbonate to react with and yield

Answer 6

react with acid and yield CO2

Question 7

why is fast-acting baking powder only available to commercial bakers

Answer 7

because required extensive handling

Question 8

what does slow/double-acting baking powder include

Answer 8

sodium aluminum sulfate (SAS)

Question 9

describe the two reactions that slow/double-acting baking powder encounters

Answer 9

First, SAS reacts with water to
produce sulfuric acid. Second, sulfuric acid reacts with
sodium bicarbonate to produce CO2

Question 10

what occurs as a result of too much leavening

Answer 10

will cause the product to fall and have low volume

Question 11

what occurs as a result of too much SAS or baking soda

Answer 11

will cause bitter soapy taste and possible discoloration

Question 12

what will occur as a result of too little leavening

Answer 12

dense, heavy product (can happen if soda or powder has expired or has been
exposed to moisture)

Question 13

how does sugar increase volume of cakes and cookies

Answer 13

by incorporating air
into fat during creaming

Question 14

what does sugar provide for the yeast

Answer 14

food to ferment

Question 15

what does the sugar provide by preventing gelatinization

Answer 15

giving gluten more time to stretch and further increase volume

Question 16

what does sugar do to moistness/tenderness, and how does it delay staling?

Answer 16

increase moistness/tenderness and delay staling through
hygroscopic (water-retaining) properties

Question 17

how does sugar produce brown crust

Answer 17

through caramelization and Maillard browning

Question 18

what does too much sugar inhibit and cause excessive amounts of?

Answer 18

• inhibition of gelatinization, resulting in pasty texture
• Excessive browning

Question 19

what does too little sugar cause?

Answer 19

• Dryness, less tenderness
• Low volume
• Reduced browning

Question 20

what does salt control and strengthen

Answer 20

controls yeast growth + strengthens gluten network

Question 21

whats salts most important role

Answer 21

flavor

Question 22

what happens if too much salt is added

Answer 22

too much salt inhibits yeast activity and decreases volume

Question 23

what would happen to fermentation without salt

Answer 23

without salt, fermentation would be too rapid
which would cause sticky, flowing, difficult-to-handle dough

Question 24

what does water hydrate and activate

Answer 24

flour in order to gelatinize starch; activates yeast

Question 25

what does water allow glutenin and gliadin to do

Answer 25

form gluten network

Question 26

how does fat physically interfere with gluten development

Answer 26

by lubricating dough

Question 27

what does fat create

Answer 27

finer crumb, tender texture, flakiness in pie crusts/pastries

Question 28

what happens when you increase fat amount

Answer 28

shorter gluten strands (shortening)

Question 29

what does fat do to volume when creaming with sugar

Answer 29

increases it

Question 30

do egg proteins contribute to structure and maillard browning

Answer 30

yes

Question 31

whats egg wash

Answer 31

egg proteins + sugar

Question 32

what egg whites do when beaten

Answer 32

incorporate air

Question 33

what do egg whites emulsify and contribute

Answer 33

emulsify mixtures and contribute liquids for steam formation