Lab 5

Question 1

Flour is produced by what 2 methods? What is used?

Answer 1

1) Milling
2) Grinding

Using millstones or steel rollers

Question 2

What is milled/grinded to produce flour?

Answer 2

Wheat, Oats, Rye, Triticale, Kamut

or

Potatoes, Manioc (Vegetables)

or

Buckwheat (Fruit)

Question 3

Flour is generally high in ____ and low in _____ the fibre content depends on _____

Answer 3

High in food energy and carbos

Low in fat

Fibre depends on degree of processing

Question 4

The amount of what (3) depends on the degree of processing flour?

Answer 4

Iron, B vitamins and fibre

Question 5

____ is mandatiory for US and Canada.

Answer 5

Enrichment

Question 6

What is flour enriched with?

Answer 6

Folic Acid

Question 7

The protein content of wheat flour varies from ___ and is an indicator of ____

Answer 7

7-12%

Gluten content

(Gluten is a protein)

Question 8

Amount of protein affects ___

Answer 8

Baking quality

Question 9

What is hard wheat?

Answer 9

High in protein and gluten

includes durum wheat (to make pasta), hard spring and hard winter wheat (ideal for bread flour)

Question 10

What is soft wheat? What is it ideal for? What is it not ideal for?

Answer 10

Low in protein and gluten.

Ideal to make pastry and cake flour, very fine (bleached)

Is NOT ideal for breads

Question 11

What is all purpose flour a blend of? Why can’t it be used for certain cakes?

Answer 11

Made from a blend of soft and hard wheat - acceptable for all types of baking EXCEPT for certain delicate cakes - protein content too high to droduce delicate structure

Question 12

What does whole wheat pastry flour contain less of? What does this result in?

Answer 12

Conatins less protein than regular whole wheat flour and results in more tender baked goods.

Question 13

Less gluten forms when using ____

Answer 13

whole wheat pastry flour

Question 14

Unbleached flour does not contain ___

Answer 14

bleaching additives

Lighter in colour, weight and is finer.

Question 15

How can you prepare self rising flour at home?

Answer 15

Place in a sealed jar:

1 L all purpose flour

10 mL salt

30 mL baking powder

Question 16

What are quick breads?

Answer 16

Bread which are leavened by air, steam and/or chemicals (baking soda/baing bowder)

Question 17

Why are quick breads called “quick” ?

Answer 17

Because they are cooked quickly after mixing, rather than after fermentation (yeast breads)

Question 18

Bakin powder and paking soda are ___

Answer 18

Leavening agents

Question 19

What happens if too much leavening agent is added

Answer 19

large bubble coalesce, rise and escape

Question 20

What happens when an acid is added to baking soda in the presence of liquid and heat? What is left behind?

Answer 20

• CO2 quickly evolves
• Smaller amount of milder amount of a mild, moderate alkaline salt sodium carbonate with a soapy taste is left behind = washing soda

Question 21

What foods will produce the “washing soday” reaction?

Answer 21

Any mildly acidic foods

Sour milk, honey, mollases, buttermilk, sour cream or fruit juice.

Question 22

What kind of acid is found in sour milk?

Answer 22

Lactic

Question 23

What mild acid is found in honey?

Answer 23

Formic acid

Question 24

What mild acid is found in molasses?

Answer 24

aconitic

Question 25

How much baking soda is neede ber cuo of flour? how much more effecuve is this for leavening vs baking powder?

Answer 25

1 ml baking soda / cuo of flour

about 4 x as more effective

Question 26

Whatus baking powder?

Answer 26

A mkxture of bakoing soday and the exact amount of acid needed to react it, and a dry diluent such a as coronstarch to sperarate the two and absorb moisture.

Question 27

What is double acting bakoing powder?

Answer 27

recat first when a liquid is added and a second time when the liqudi is heated

Question 28

What is double acting baking powder ? is it double or single acting?

Answer 28

Single acting phosphate baking powder, and is gluten free

Question 29

Are all baking powders gluten free?

Answer 29

NO

Question 30

Doube acting baking powders conains a ____ and some are ____

Answer 30

fast or slow dissolving acid

encapsulated

Question 31

How many mL of baking powder / cup of flour?

Answer 31

5 ml / cup of flour

Question 32

If a recipe calls for 10 mL of baking powder, how could you substitute?

Answer 32

Use 5 mL baking poweder and 1 mL baking soda, baking soda is 4 x more effective

Question 33

What does too much leavening agent do to breads? Too litte? to much fat?

Answer 33

excessive leavening + low temp = holes to enlarge or explode and cells thicken.

Too little or too much fat will call for small holes and thin walls