I C Food science & nutrient composition: grains & baking

Question 0

how is gluten made?*****

Answer 0

from GLIADIN and GLUTENIN through process of HYDRATION + MIXING

Question 1

what properties does gluten contribute?***

Answer 1

ELASTIC properties, forms framework/holds in leavening

Question 2

does flour have gluten?***

Answer 2

NO- has gliadin and glutenin, once mixed has gluten

Question 3

color of flour is due to?

Answer 3

carotenoids- natural agents cause oxidation during storage and turn flour from creamy yellow to white

Question 4

when is a flour labeled “bleached”?

Answer 4

if an oxidizing agent is added

Question 5

the strength of the flour refers to?

Answer 5

capacity to retain leavening, depends on quality of the gluten (ex: bread flour is strong, cake flour is weak)

Question 6

what does adding bran to flour do?

Answer 6

decreases volume of end product; increase flour and liquid to compensate

Question 7

what do liquids do to gluten?

Answer 7

hydrates it and starts its development

Question 8

what do liquids do to starch?

Answer 8

gelatinize it

Question 9

types of leavening agents

Answer 9

steam, air, CO2 (+baking powder)

Question 10

what does steam do as a leavening agent?

Answer 10

expands hollow shell formed by flour and egg

Question 11

examples of steam as a leavening agent

Answer 11

popovers, creampuffs

Question 12

what does air do as a leavening agent?

Answer 12

EXPANDS when heated before proteins coagulate and retain it

Question 13

how to incorporate air?

Answer 13

beat, sift, fold, cream

Question 14

example of air as a leavening agent

Answer 14

angel cake, sponge cake

Question 15

when is carbon dioxide produced as a leavening agent?***

Answer 15

1) yeast on sugar (yields CO2 + alcohol)

2) acid on baking soda

Question 16

acids used on baking soda are?

Answer 16

sour milk, cream of tartar, molasses

Question 17

what is baking powder?***

Answer 17

mixture of BAKING SODA (provides CO2) + dry ACID (reacts with soda to release CO2) + cornstarch

Question 18

baking powder vs baking soda***

Answer 18

ALL baking powders have baking soda!

• baking soda = alkaline
• baking powder = baking soda + acid

Question 19

properties of old baking powder***

Answer 19

more ALKALINE = LOSS of THIAMIN in baked goods

Question 20

what does salt do in baking goods?

Answer 20

adds flavor, keeps yeast from sticking

Question 21

what do eggs do in baking goods?

Answer 21

provides stability, retains leavening agent, distributes shortening by emulsification, introduces air and adds color/flavor

Question 22

what does fat do in baking goods?

Answer 22

adds TENDERNESS by coating gluten particles

Question 23

what does hygro mean?

Answer 23

water

Question 24

relationship of sugar and texture of baked goods****

Answer 24

sugar = HYGROSCOPIC --> modifies texture by TENDERIZING

Question 25

how does the sugar tenderize the baked goods?***

Answer 25

softens gluten and PREVENTS GLUTEN DEVELOPMENT by ABSORBING H2O that gluten needs to develop

Question 26

what happens if you use too much sugar in baked goods?****

Answer 26

COARSE CELLS, THICK WALLS, SHINY CRUST, CRUMBLY PRODUCT (d/t weaker gluten)

Question 27

most of sugar in honey is?

Answer 27

glucose + fructose

Question 28

when substituting Sweet and Low for sugar in a recipe, what should you do?

Answer 28

use half as much

Question 29

mixing methods: beat

Answer 29

over and over to smooth and incorporate AIR

Question 30

mixing methods: cream

Answer 30

work one or more foods in until SOFT & CREAMY

Question 31

mixing methods: cut-in

Answer 31

distribute FAT into DRY ingredients

Question 32

mixing methods: fold

Answer 32

use in FOAMS: down, across, up, across the top motion and rotate bowl

Question 33

mixing methods: knead

Answer 33

used in DOUGH, push, pull, turn

Question 34

mixing methods: stir

Answer 34

literally stirring...circular or figure 8 motion to blend

Question 35

mixing methods: whip

Answer 35

BEAT RAPIDLY to incorporate AIR to form a FOAM

Question 36

what are quick breads?***

Answer 36

breads leavened with STEAM, AIR, CHEMICAL LEAVENING agents --> NO YEAST

Question 37

examples of quick breads

Answer 37

muffins, biscuits, popovers

Question 38

basic ingredients in quick breads***

Answer 38

egg and flour

Question 39

how should quick breads be mixed?***

Answer 39

1) sift dry and make well for wet ingredients | 2) mix enough to DAMPEN- SHOULD BE LUMPY!

Question 40

what happens with excess mixing in quick breads?***

Answer 40

- LOSS OF CO2, OVERDEVELOPED GLUTEN | - TUNNELS, tough product

Question 41

characteristics of a good muffin -->

Answer 41

round, pebbled top, symmetrical shape, no long, narrow tunnels

Question 42

how to mix cakes

Answer 42

CREAM fat with sugar, add egg, add sifted dry ingredients in portions, alternating with portions of milk

Question 43

types of cakes & differences***

Answer 43

1) shortened cake - layer, pound cakes; large amounts of fat + chemical leavening 2) foam cake - uses air as leavening

Question 44

layer cake uses what as its leavening agent?

Answer 44

baking powder

Question 45

pound cakes use what as its leavening agent?

Answer 45

air and steam

Question 46

rich cake is? gold cake is?

Answer 46

- rich = increased fat, sugar, egg; increases keeping | - gold = egg yolks; white cake - egg whites, yellow cake- whole egg

Question 47

angel cake

Answer 47

egg white foam

Question 48

sponge cake

Answer 48

yolk foam and white foam

Question 49

chiffon cake

Answer 49

liquid yolks, egg white foam, baking powder, oil

Question 50

more sugar, what happens with the gluten?****

Answer 50

more sugar, more time needed to reach elevated coagulation temperature of the gluten

Question 51

what happens to the structure of a cake with too much sugar?*****

Answer 51

- VOLUME INCREASES, GLUTEN IS WEAK | - CAKE FALLS

Question 52

characteristics of a cake with too much sugar?***

Answer 52

GUMMY/STICKY, CRYSTALLINE/SHINY appearance

Question 53

yellowing of cake could be due to?

Answer 53

alkaline batter (excess soda)

Question 54

fallen center of cake could be due to?

Answer 54

excess sugar, excess fat, excess baking powder, inadequate mixing, over temp too low, open door during early baking

Question 55

tough, dry crumb of cake could be due to?

Answer 55

too much flour or egg, too much mixing, too little fat or sugar, over-baking

Question 56

poor volume of cake could be due to?

Answer 56

too little baking powder, improper level of sugar or fat

Question 57

ingredients of a pastry

Answer 57

flour, fat, liquid, salt

Question 58

% fat of lard and oil***

Answer 58

100%

Question 59

% fat of butter and margarine***

Answer 59

80%

Question 60

what should you do when substituting butter for lard?***

Answer 60

use more butter! (b/c butter only 80% fat, instead of 100% fat that the lard is)

Question 61

mixing method of a pastry

Answer 61

cut the fat into flour and salt, add liquid

Question 62

what is tenderness in a pie crust?****

Answer 62

TENDERNESS = OIL, SOFT FATS, SMALL PIECES OF FAT

Question 63

what is flakiness in a pastry crust?***

Answer 63

LARGE COARSE PIECES of fat left (fat melts, leaves a hole where steam collects, pushes upward, cell is locked into upward position, leaves a flaky crust)

Question 64

batters & doughs: liquid to flour ratio (rank from least amount of flour to most...each has 1 part liquid): - soft dough - drop batter - stiff dough - pour batter

Answer 64

1) pour batter --> 1:1 liquid to flour (ex: waffles) 2) drop batter --> 1:2 liquid to flour (ex: muffins) 3) soft dough --> 1:3 liquid to flour (ex: bread) 4) stiff dough --> 1:4 liquid to flour (ex: pie crust)

Question 65

what type of batter absorbs the most fat when deep fried?

Answer 65

high fat, high sugar batter

Question 66

yeast dough uses what type of flour?***

Answer 66

HIGH PROTEIN BREAD flour (a low protein flour = crumbly products, poor texture)

Question 67

what happens when yeast is added to sugar?

Answer 67

releases carbon dioxide

Question 68

straight dough method

Answer 68

all ingredients are added before dough is allowed to rise

Question 69

what is the sponge method?***

Answer 69

1) combine LIQUID + YEAST & PART OF FLOUR 2) let the batter FERMENT FOR SEVERAL HOURS 3) then add rest of ingredients

Question 70

what is proofing time?***

Answer 70

final rising of the dough

Question 71

what happens with proofing time in the sponge method?***

Answer 71

proofing time is SHORTENED (using strong flour, high in protein aka bread flour)

Question 72

what is the continuous bread-making method?

Answer 72

commercial process that substitutes mechanical energy for regular fermentation --> reduces processing time

Question 73

what happens with pressure at higher altitudes?

Answer 73

decreased pressure = gas expands faster, steam forms earlier

Question 74

what should you do to correct baking at higher altitudes?

Answer 74

decrease amount of baking powder (leavening agent), increase amount of liquid