Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

CDR Exam > I C Food science & nutrient composition: grains & baking > Flashcards

I C Food science & nutrient composition: grains & baking Flashcards

0
Q

how is gluten made?*****

A

from GLIADIN and GLUTENIN through process of HYDRATION + MIXING

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
1
Q

what properties does gluten contribute?***

A

ELASTIC properties, forms framework/holds in leavening

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

does flour have gluten?***

A

NO- has gliadin and glutenin, once mixed has gluten

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

color of flour is due to?

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

when is a flour labeled “bleached”?

A

if an oxidizing agent is added

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

the strength of the flour refers to?

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

what does adding bran to flour do?

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

what do liquids do to gluten?

A

hydrates it and starts its development

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

what do liquids do to starch?

A

gelatinize it

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

types of leavening agents

A

steam, air, CO2 (+baking powder)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

what does steam do as a leavening agent?

A

expands hollow shell formed by flour and egg

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

examples of steam as a leavening agent

A

popovers, creampuffs

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

what does air do as a leavening agent?

A

EXPANDS when heated before proteins coagulate and retain it

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

how to incorporate air?

A

beat, sift, fold, cream

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

example of air as a leavening agent

A

angel cake, sponge cake

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

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

A

1) yeast on sugar (yields CO2 + alcohol)

2) acid on baking soda

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

acids used on baking soda are?

A

sour milk, cream of tartar, molasses

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

what is baking powder?***

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

baking powder vs baking soda***

A

ALL baking powders have baking soda!

  • baking soda = alkaline
  • baking powder = baking soda + acid
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

properties of old baking powder***

A

more ALKALINE = LOSS of THIAMIN in baked goods

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

what does salt do in baking goods?

A

adds flavor, keeps yeast from sticking

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

what do eggs do in baking goods?

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

what does fat do in baking goods?

A

adds TENDERNESS by coating gluten particles

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

what does hygro mean?

A

water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

relationship of sugar and texture of baked goods**

A

sugar = HYGROSCOPIC –> modifies texture by TENDERIZING

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

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

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

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

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

most of sugar in honey is?

A

glucose + fructose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

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

A

use half as much

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

mixing methods: beat

A

over and over to smooth and incorporate AIR

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

mixing methods: cream

A

work one or more foods in until SOFT & CREAMY

31
Q

mixing methods: cut-in

A

distribute FAT into DRY ingredients

32
Q

mixing methods: fold

A

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

33
Q

mixing methods: knead

A

used in DOUGH, push, pull, turn

34
Q

mixing methods: stir

A

literally stirring…circular or figure 8 motion to blend

35
Q

mixing methods: whip

A

BEAT RAPIDLY to incorporate AIR to form a FOAM

36
Q

what are quick breads?***

A

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

37
Q

examples of quick breads

A

muffins, biscuits, popovers

38
Q

basic ingredients in quick breads***

A

egg and flour

39
Q

how should quick breads be mixed?***

A

1) sift dry and make well for wet ingredients

2) mix enough to DAMPEN- SHOULD BE LUMPY!

40
Q

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

A
  • LOSS OF CO2, OVERDEVELOPED GLUTEN

- TUNNELS, tough product

41
Q

characteristics of a good muffin –>

A

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

42
Q

how to mix cakes

A

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

43
Q

types of cakes & differences***

A

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

44
Q

layer cake uses what as its leavening agent?

A

baking powder

45
Q

pound cakes use what as its leavening agent?

A

air and steam

46
Q

rich cake is? gold cake is?

A
  • rich = increased fat, sugar, egg; increases keeping

- gold = egg yolks; white cake - egg whites, yellow cake- whole egg

47
Q

angel cake

A

egg white foam

48
Q

sponge cake

A

yolk foam and white foam

49
Q

chiffon cake

A

liquid yolks, egg white foam, baking powder, oil

50
Q

more sugar, what happens with the gluten?**

A

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

51
Q

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

A
  • VOLUME INCREASES, GLUTEN IS WEAK

- CAKE FALLS

52
Q

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

A

GUMMY/STICKY, CRYSTALLINE/SHINY appearance

53
Q

yellowing of cake could be due to?

A

alkaline batter (excess soda)

54
Q

fallen center of cake could be due to?

A

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

55
Q

tough, dry crumb of cake could be due to?

A

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

56
Q

poor volume of cake could be due to?

A

too little baking powder, improper level of sugar or fat

57
Q

ingredients of a pastry

A

flour, fat, liquid, salt

58
Q

% fat of lard and oil***

A

100%

59
Q

% fat of butter and margarine***

A

80%

60
Q

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

A

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

61
Q

mixing method of a pastry

A

cut the fat into flour and salt, add liquid

62
Q

what is tenderness in a pie crust?**

A

TENDERNESS = OIL, SOFT FATS, SMALL PIECES OF FAT

63
Q

what is flakiness in a pastry crust?***

A

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)

64
Q

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
A

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)

65
Q

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

A

high fat, high sugar batter

66
Q

yeast dough uses what type of flour?***

A

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

67
Q

what happens when yeast is added to sugar?

A

releases carbon dioxide

68
Q

straight dough method

A

all ingredients are added before dough is allowed to rise

69
Q

what is the sponge method?***

A

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

70
Q

what is proofing time?***

A

final rising of the dough

71
Q

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

A

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

72
Q

what is the continuous bread-making method?

A

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

73
Q

what happens with pressure at higher altitudes?

A

decreased pressure = gas expands faster, steam forms earlier

74
Q

what should you do to correct baking at higher altitudes?

A

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

CDR Exam (34 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions