Grains and Cereals Flashcards
Which part of the grain in rich in protein?
The endosperm
Where is the scutellum?
a component of the germ
Micronutrient component in the germ if a grain
Vitamin E, Thiamin, Riboflavin and Phosphrous
What is milling?
a separation method that improves baking qualities by separating large flour particle from fine particles
Why is disodium phosphate added to quick cooking cereals?
This additive makes the cereal more alkaline do particle swell faster
Why do whole wheat flours spoil faster than white flours?
Due to the fat in the germ
List the flours in decreasing order of protein content?
Bread, All-Purpose, Pastry, Cake
Which type of flour is the highest in starch?
cake flour
Wheat Flour is enriched with these nutrients
thiamin, riboflavin, niacin, iron, folic acid
Functions of Gluten
- Gives elasticity
- Form Framework
- Holds in Leavening Agent
What makes bleached flour different?
An oxidizing agent has been has been added
This ingredient decreases the volume of the end of a baked product
bran
How is the stength of a flour defined
By its capacity to retain leavening
When bran is added to a baked product, what other ingredients must be added?
Flour and liquid
In which baked products is steam used as a leavening agent?
popovers, creampuff
How does air act as a leavening agent?
Air expands when heated before proteins coagulate
In which baked products is air used as a leavening agent?
angel cake, sponge cake
Which types of acids are used in baking?
sour milk, cream of tartar, molasses
What are the effects to using an old baking powder?
Old baking power is more alkaline causing loss of thiamin in baked goods
What are the effects of adding too much salt in a baked product?
too much salt can stop the action of yeast
Function of salt in baking
keeps yeast from sticking together
Functions of sugars in baking
Flavor
Tenderness
Volume
How does sugar tenderize a baking product?
Sugar softens gluten and prevents gluten development by absorbing some of the water that gluten needs
Effects of using too much sugar in baking
Too much sugar results in coarse cells, thick wall, a shiny crust a crumbly product
What are some signs that the muffin batter was overmixed?
- Underdeveloped gluten
- Tunneling
- Tough Heavy product
Compare angel cake, sponge cake and chiffon cake
All of these are foam cakes in which air is used as a leavening agent.
Angel cake used egg white foam
Sponge cake uses yolk and egg white foam
Chiffon cake uses liquid yolks, egg white foam, baking powder and oil
What is the side effect to increasing the amount of sugar in baking?
Additional time is needed to reach the elevated coagulation temperature of gluten
How does sugar weaken gluten?
Sugar absorbs the water that gluten needs
Cause of yellowing in cakes
Too much baking soda
Causes of a cake fallen in the center in cakes
- Excess fat
- Excess sugar
- Excess baking powder
- Inadequate mixing
- Oven temperature too low
- Open door during early baking
Causes of tough, dry crumb in cakes
- Too much flour or egg
- Too much mixing
- Too little fat or sugar
- over-baking
Cause of Coarse texture in cakes
- Too much baking powder or sugar
- over temperature too low
- inadequate mixing
Cause of poor volume in cakes
-Too little baking powder, improper level of sugar and fat
Baking temperatures and times for pastry
425 to 450 F for 10 to 15 mins
Effects of using low protein flour
crumbly product with poor texture
What are the methods of preparing a yeast dough for baking
Straight dough methods, sponge method, continuous bread-making method
Straight Dough Method
All of the ingredients are added before dough is allowed to rise
Describe the sponge method
a bit of the flour is combined with the the liquid and the yeast and allowed to ferment then the rest of the ingredients are added
What is proofing time?
the final rising of the dough
What is a benefit to using the sponge method id yeast bread?
The proofing time shortened
Modifications for baking at high altitudes
- Decrease the amount of baking powder
- Increase the amount of liquid
- Increase cooking time
