LAB

Question 1

Three types of baking powders

Answer 1

Fast-acting: Tartrate baking powders
Slow-acting: Phosphate baking powders
Slowest acting: Sodium Aluminum Sulfate-Phosphate

Question 2

What factors do leavining agents consist of?

Answer 2

Air, steam, and carbon dioxide.

Question 3

Types of flour: whole wheat, instant, white wheat, durum wheat

Answer 3

• Whole wheat flour is the kernel without the germ.
• Instant flour is all-purpose flour formed into granules through moistening the flour into uniform granules. Reduces the amount and strength of gluten formed, which eliminates need for sifting and prevents lumping
• White wheat flour is whole wheat flour made of white wheat, developed through breeding that eliminated pigment
• Durum wheat flour is pasta flour for its high gluten content and lesser elasticity. Has a distinct flavour and attractive yellow colour.

Question 4

Separating agents

Answer 4

Added to starch to physically separate starch grains before addition of hot liquid or heating.

Question 5

3 forms of S. cerevisiae

Answer 5

1. Compressed (fresh) yeast: active form of yeast - has short shelf-life because of high moisture and must be dispersed in lukewarm water (35C) before use
2. Active dry yeast: most common - granular form with low moisture content that can be stored for a long time (up to 2 years) - requires rehydration with warm water (40-46C)
3. Quick-rise active dry yeast: Produces CO2 rapidly and saves 1 hours of fermentation time