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FOOD SCIENCE > Grains and Cereals > Flashcards

Grains and Cereals Flashcards

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1
Q

Which part of the grain in rich in protein?

A

The endosperm

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2
Q

Where is the scutellum?

A

a component of the germ

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3
Q

Micronutrient component in the germ if a grain

A

Vitamin E, Thiamin, Riboflavin and Phosphrous

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4
Q

What is milling?

A

a separation method that improves baking qualities by separating large flour particle from fine particles

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5
Q

Why is disodium phosphate added to quick cooking cereals?

A

This additive makes the cereal more alkaline do particle swell faster

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6
Q

Why do whole wheat flours spoil faster than white flours?

A

Due to the fat in the germ

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7
Q

List the flours in decreasing order of protein content?

A

Bread, All-Purpose, Pastry, Cake

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8
Q

Which type of flour is the highest in starch?

A

cake flour

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9
Q

Wheat Flour is enriched with these nutrients

A

thiamin, riboflavin, niacin, iron, folic acid

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10
Q

Functions of Gluten

A
  • Gives elasticity
  • Form Framework
  • Holds in Leavening Agent
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11
Q

What makes bleached flour different?

A

An oxidizing agent has been has been added

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12
Q

This ingredient decreases the volume of the end of a baked product

A

bran

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13
Q

How is the stength of a flour defined

A

By its capacity to retain leavening

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14
Q

When bran is added to a baked product, what other ingredients must be added?

A

Flour and liquid

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15
Q

In which baked products is steam used as a leavening agent?

A

popovers, creampuff

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16
Q

How does air act as a leavening agent?

A

Air expands when heated before proteins coagulate

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17
Q

In which baked products is air used as a leavening agent?

A

angel cake, sponge cake

18
Q

Which types of acids are used in baking?

A

sour milk, cream of tartar, molasses

19
Q

What are the effects to using an old baking powder?

A

Old baking power is more alkaline causing loss of thiamin in baked goods

20
Q

What are the effects of adding too much salt in a baked product?

A

too much salt can stop the action of yeast

21
Q

Function of salt in baking

A

keeps yeast from sticking together

22
Q

Functions of sugars in baking

A

Flavor
Tenderness
Volume

23
Q

How does sugar tenderize a baking product?

A

Sugar softens gluten and prevents gluten development by absorbing some of the water that gluten needs

24
Q

Effects of using too much sugar in baking

A

Too much sugar results in coarse cells, thick wall, a shiny crust a crumbly product

25
Q

What are some signs that the muffin batter was overmixed?

A
  • Underdeveloped gluten
  • Tunneling
  • Tough Heavy product
26
Q

Compare angel cake, sponge cake and chiffon cake

A

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

27
Q

What is the side effect to increasing the amount of sugar in baking?

A

Additional time is needed to reach the elevated coagulation temperature of gluten

28
Q

How does sugar weaken gluten?

A

Sugar absorbs the water that gluten needs

29
Q

Cause of yellowing in cakes

A

Too much baking soda

30
Q

Causes of a cake fallen in the center in cakes

A
  • Excess fat
  • Excess sugar
  • Excess baking powder
  • Inadequate mixing
  • Oven temperature too low
  • Open door during early baking
31
Q

Causes of tough, dry crumb in cakes

A
  • Too much flour or egg
  • Too much mixing
  • Too little fat or sugar
  • over-baking
32
Q

Cause of Coarse texture in cakes

A
  • Too much baking powder or sugar
  • over temperature too low
  • inadequate mixing
33
Q

Cause of poor volume in cakes

A

-Too little baking powder, improper level of sugar and fat

34
Q

Baking temperatures and times for pastry

A

425 to 450 F for 10 to 15 mins

35
Q

Effects of using low protein flour

A

crumbly product with poor texture

36
Q

What are the methods of preparing a yeast dough for baking

A

Straight dough methods, sponge method, continuous bread-making method

37
Q

Straight Dough Method

A

All of the ingredients are added before dough is allowed to rise

38
Q

Describe the sponge method

A

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

39
Q

What is proofing time?

A

the final rising of the dough

40
Q

What is a benefit to using the sponge method id yeast bread?

A

The proofing time shortened

41
Q

Modifications for baking at high altitudes

A
  • Decrease the amount of baking powder
  • Increase the amount of liquid
  • Increase cooking time

FOOD SCIENCE (11 decks)

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