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Food Fundamentals 2 > Lab 7 > Flashcards

Lab 7 Flashcards

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1
Q

Yeast acts as a ___ in bread by producing what?

A

A leavening agent, producing zymase

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2
Q

What does zymase do?

A

An enzyme that converts glucose and fructose into CO2, alcohol and other flavour components.

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3
Q

How does CO2 leaven dough?

A

By producing a light, airy product.

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4
Q

What else does yeast do?

A

Produces a number of other chemicals which that contribute to the unique flavour of dough and brings about changes in the structure of gluten.

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5
Q

Name the 3 kinds of yeast

A

Active dry
Instant (rapid rise/bread machine)
Compressed

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6
Q

When was active dry yeast invented?

A

in WWII, used by the armed forces.

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7
Q

How is the activity of dry yeast decreased? How can this be prevented?

A

Decreased when exposed to oxygen, heat and humidity. Therefore should be refrigerated and stored in a closed container.

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8
Q

What is used when making sourdough bread?

A

sa sour starter

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9
Q

How can yeast be tested for viability?

A

If they dissolve in a small amount of water and sugar.

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10
Q

How must traditional dry yeast be used?

A

Must be rehydrated in a small amount of warm water (43-46 C) with sugar prior to use. Then, it is added directly to the dry ingredients.

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11
Q

The using traditional dry yeast, the presence of surface foam means that the yeast is ___

A

viable

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12
Q

What temperature will kill traditional dry yeast? What temperature will cause leeching for glutathione?

A

kill yeast: >60 C

leaching of glutathione: >38 C

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13
Q

Why is the presence of glutathione not desirable?

A

Limits gluten development

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14
Q

What is instant yeast?

A

Newer, more soluble form of yeast that does not have to be rehydrated, and added directly to the dry ingredients

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15
Q

What temperature can instant yeast withstand?

A

As high as 50C since the flour mixture will absorb heat, and cool the overall mixture.

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16
Q

What is instant yeast used in? When is it added?

A

Bread machines, and added on top of flour to protect it from the liquid heating at the bottom of the pan

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17
Q

What is compressed yeast?

A

Must be softened for a short period of time in warm water (27-30C) prior to mixing in with the dry ingredients.

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18
Q

What is a sourdough starter?

A

a mixture that was used in making bread prior to the reliable availability of yeast.

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19
Q

What is a sourdough starter sometimes referred to?

A

A sponge

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20
Q

What is a sponge (sourdough starter)

A

A living culture of acid-tolerating yeast and lactobacillus bacteria in a symbiotic relationship, since they rely on different sugars,

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21
Q

How is the sponge made?

A

My mixing flour, water and yeast - then left to ferment at room temperature for a few days.

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22
Q

What kind of sugar does Lactobacillus use? What kind of acids does it ferment?

A

Uses saccharides in flour and produces lactic and acetic acids.

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23
Q

Whats the result of fermentation by Lactobacillus?

A

Low pH which is favourable for the yeast to produce CO2

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24
Q

Can the starter be reused?

A

Yes, the rest can be refrigerated and replenished with water and flour, while removing old water and flour to keep it indefinitely.

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25
Q

Why does sourdough bread have a more coarse texture?

A

because acidity (from the fermentation of the bacteria) breaks gluten strands.

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26
Q

What are the two major acids in sourdough bread?

A

Lactic Acid

Acetic Acid

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27
Q

What are the four minor acids in sourdough bread?

A

Propionic
Butyric
Isovaleric
Valeric

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28
Q

What is unique about sourdough bread?

A

Less gluten and longer shelf life

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29
Q

What is the fermentation of yeast dependent on?

A

Environmental temperature and food source.

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30
Q

What is the optimal temperature for yeast growth? The practical temperature at home?

A

Optimal: 30-35C
Practical: 27-30 C

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31
Q

At what temperature its fermentation slow?

A

below 24 C

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32
Q

At what temperature does the dough rise before it has a chance to mellow(soften)?

A

above 37C

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33
Q

which sugars are used by yeast in food?

A

Glucose
Fructose
Sucrose
Maltose

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34
Q

In the absence of sugar, glucose can be slowly ____ from ___ by the yeast

A

hydrolyzed from flour

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35
Q

What sugar can yeast NOT utilize?

A

Lactose (galactose)

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36
Q

What do sugars provide?

A

Flavour, tenderization, browning

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37
Q

What is a consequence of too much sugar being added?

A

Decrease gluten formation and will draw water away from yeast.

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38
Q

Name the 7 steps to bread making (HMF-PP-BO)

A

1) Hydrating + Solubilizing flour and yeast
2) Manipulating via stirring, beating, kneading
3) Fermentation
4) Punching down
5) Proofing
6) Baking
7) Oven spring

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39
Q

How can water and flour become hydrated and solubilized when making normal bread?

A

When water is initially added, a sticky mass forms.

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40
Q

How can water and flour become hydrated and solubilized when making sourdough bread?

A

The sponge method only adds PART of the flour, (less sticky, more liquid), and lets the liquid stand which improves final flavour and texture.

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41
Q

Name the 4 ways to manipulate bread

A

1) Hand
2) mixer
3) Food processor
4) Tiny blade in bread machine

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42
Q

What is important to keep in mind when manipulating bread?

A

Keep dough soft and and not add too much flour.

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43
Q

Upon manipulation, the dough becomes ___

A

stiffer and less sticky

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44
Q

What are the gluten proteins?

A

Glutenin and gliadin

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45
Q

What does the development of glutenin and gliadin do to dough?

A

Increase elasticity, allows dough to retain gas and water vapour during fermentation.

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46
Q

Gluten forming proteins absorb (more/less) water and form a better gluten network when (hot/cold)

A
  • More

- cold

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47
Q

Why do some bakers add a small amount of crushed ice prior to kneading?

A

Since gluten network is better formed at cold temperature.

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48
Q

A mature or ripe dough has an optimal balance of what?

A

-Extensibility and resistance with maximum gas retaining capability

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49
Q

When should extra ingredients, such as nuts and raisins be added?

A

At end of kneaded so they do not interfere with gluten development

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50
Q

How can we tell when dough has been sufficiently kneaded? When can we tell that is has been under or over mixed?

A

Sufficient: When an indentation made with 2 fingers allows for doughs shape to retire (memory foam)
Over/Under mixed: Too extensible or resistant. and will produce coarse and compact beads.

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51
Q

Describe fermentation

A

yeast cells use available sugars for energy and produce CO2 and ethyl alcohol.

52
Q

What happens to the properties of dough after fermentation?

A

Gluten becomes more elastic, and the acidity and volume increase (pH decrease)

53
Q

What does the time for fermentation depend on?

A

type of flour
room temp
type of yeast
concentration of sugar and salt

54
Q

Instant yeast results in a __

A

shorter fermentation time

55
Q

What is the usual time range of fermentation? For instant yeast?

A

Usually 1-1.5 hours, but instant yeast needs only 10 minutes.

56
Q

High temperatures create a __ dough thats is ___ and facilitates growth of ___ producing undesirable flavours

A

sticky
hard to handle
bacteria

57
Q

Name some characteristics of under fermented dough

A

coarse
small
compact
paler in colour and sour odour

58
Q

What is the pale colour and sour odour due to in under fermented dough?

A

Pale colour form depletion of sugar by yeast (some sugar is needed for maillard rxn)
Sour odour is form over production of lactic acid.

59
Q

What is the ideal fermentation temp? How can we create this environment?

A

26-30C

A pan of hot water in the oven with the light on will produce this ideal environment.

60
Q

How can we tell that the dough is properly fermented?

A

Indentation of two fingers to the dough should not retain its shape.

61
Q

How can the fermented dough be punched down? why?

A

Gently push and fold dough after it as double will release gas and prevent hair holes form becoming too bug and forming an uneven grain.

62
Q

What are the consequences to gluten during the punching down process?

A

Prevents gluten form over stretching and will re distribute the yeast nutrients and heat so yeast is now surrounded by a new food supply.

63
Q

What is proofing?

A

Final shorter rising period after the dough has been shaped, the dough should double in size.

64
Q

What does insufficient proofing cause?

A

Causes product to tear along its sides during the first few minutes of baking during oven spring.

65
Q

Oven proofing creates bread with ___ and a ___ texture

A

Large holes

crumbly

66
Q

How can we tell when proofing is complete?

A

When dough partially regains shape after pressed with fingers

67
Q

Can bread dough be frozen? When? What happens to yeast?

A

Can be frozen BEFORE final rise (proofing stage). Some yeast may die, so adding a bit more will help. Frozen dough must be thawed for 3 hours before proofing.

68
Q

During baking, how can we prevent steam from becoming trapped under the surface of the crust?

A

By slashing the top

69
Q

How is french bread baked?

A

Oven is full of steam, and will form a softer crust.

70
Q

Steam applied after baking evaporates (quickly/slowly) and causes the crust to be (drier/softer)

A

quickly

drier

71
Q

Where should bread be baked in the oven? Why?

A

At a spot where the top of the bread is no higher than the centre of the oven.

72
Q

What is the oven spring?

A

The considerable increase in volume that occurs during the first 10-12 minutes of baking.

73
Q

What causes the oven spring?

A

rapid expansion of gases, evaporation of alcohol into gas and increased yeast fermentation, enzymatic activity and softening of gluten as the tempo rises.

74
Q

Inadequate fermentation produces a ____

A

poor oven spring and a small loaf

75
Q

Too much oven spring results in _____

A

unload with a flat top that ballots over the side of the pan and crumb with a “moth eaten” appearance.

76
Q

What can too much oven spring be caused by?

A

Too low oven temp
insufficient salt
over fermentation

77
Q

What happens when dough reaches 60C during baking?

A

Starch granules between gas bubbles begin to gelatinize, and the yeast is killed.

78
Q

What happens to dough at temperatures > 60C?

A

-Enzyme activity CEASES due to denaturation and gluten proteins coagulate

79
Q

How is the semi-rigid, self supporting structure of bread formed?

A

From the combination of coagulated gluten and partially gelatinized starch.

80
Q

What are some indicators that the bread is done baking?

A
  • Comes away from edge of pan
  • Gold brown
  • Sounds hollow
81
Q

When bread is done, its internal temperature should read ___ on a thermometer, then __

A

93C

removed immediately from pan to cool

82
Q

How can a soft crust be achieved?

A

By brushing butter/margarine on crust.

83
Q

How should bread be stored? What happens to amylose?

A

Should be kept in the freezer or at room temperature. Amylose turns into a hard crystalline for at refrigerator temperature, and results in faster staling.

84
Q

Describe the effects upon addition of barley/malt syrup to bread

A

Provide enzymes that help break down flour into food for yeast

85
Q

What needs too be added after kneading to prevent damage to gluten strands?

A

Coarse grains and seeds.

86
Q

Describe the effects upon addition of dried ground beans to bread. Given an example

A

Increase yeast growth, dough performance, flavour and nutritional quality.
i.e Chickpea flour

87
Q

What provided minerals to increase yeast activity, protein, tenderization while enhancing crust colour AND acting as a buffer?

A

Milk

88
Q

How does lactose provide sweetness to bread?

A

Since yeast cannot utilize lactose

89
Q

Why is important to use milk as a buffer?

A

Prevents changes ina acidity that make damage the yeast

90
Q

Why is scalding of milk important prior to adding to mixture?

A

heat will denature why proteins which reduce loaf volume

91
Q

What ingredient contains propionic acid? What is it?

A

Grape juice, acts as a mold inhibitor.

92
Q

Describe salts effect on gluten, what else does it do? What does it promote?

A

Tightening effect on gluten.
Slows yeast activity, contributes flavour, controls bacterial growth.
Sea salt will add more minerals which will promote gluten development.

93
Q

Name two ways to add more minerals to dough to promote gluten development

A

Milk and sea salt

94
Q

Which spices will increase yeast activity?

A 
caraway
cardamom
cinnamon
ginger
mace
nutmeg
95
Q

What does cinnamon and cloven contain? What does this act as?

A

Contain aldehyde and eugenol, which acts as preservatives inhibiting mold growth.

96
Q

What does dry mustard do?

A

Inhibits yeast activity

97
Q

What does vitamin C do?

A

chances gluten development, can be added through a crushed tablet.

98
Q

If __ is added to flour before liquid, it coats gluten forming proteins and (promotes/reduced) gluten formation, therefore (increasing/decreasing) the glutens gas holding ability

A

Fat
reduced
decreasing

99
Q

What do eggs told do in dough?

A

Bind and emulsify, keeping fat and moisture together and softens and deceases staling.

100
Q

Wha sugar us found in honey?

A

Fructose

101
Q

Fructose is more ___ than ____ therefore retaining moisture in bread

A

hygroscopic (absorbs more moisture in air)

sucrose or glucose

102
Q

Why is spend and sugar twin used in baking?

A

Less heat labile

103
Q

What are some disadvantages of using artificial sweeteners in baking?

A

Texture may be dense
less tender
less brown / crispy

104
Q

The product may be acceptable if only a ___ of the required sugar is replaced with an artificial sweetener

A

portion

105
Q

Name some sugar substitutes approved for use as food additives in pre-packaged foods in Canada

A
  • Acesulfame potassium
  • Aspartame (Equal)
  • Stevia
  • Sucralose (Stevia)
106
Q

Name some sugar alcohols

A

Sorbitol, isomalt, matitiol, mannitol and xylitol

107
Q

Which AS is 200 x sweeter than sugar and can tolerate baking temperature?

A

Acesulfame-pottasium

108
Q

Is acesulfame-pottasium carcinogenic?

A

No, or mutagenic.

109
Q

In north america, acesulfame-pottasium is approved for use in ___

A 
tabletop sweeteners
chewing gum
non dairy creamers
puddings
soft drinks
110
Q

Which AS is 200 x sweeter than sugar, clean taste but cannot tolerate baking temperature (will loose sweetness)

A

Aspartame (equal)

111
Q

Which AS the most widely used?

A

Aspartame

112
Q

Which individuals should not consume aspartame? Why?

A

Those with PKU

Aspartame is a methyl ester of aspartate/phenylalanine dipeptide

113
Q

Where is stevia from?

A

From the leaves of the stevia rebaudiana Bertoni plant

114
Q

How many times sweeter is stevia than sugar?

A

300 x

115
Q

Has any toxicity been reported from the use of stevia?

A

No

116
Q

Which AS is the sweetest?

A

Splenda (Sucralose)

600 x sweeter

117
Q

Does splenda break down with heat?

A

No, can be used in cooking and baking.

118
Q

When splenda is consumed it is excreted ___

A

unchanged

119
Q

the main advantage and disadvantage of artificial sweeteners is ____

A

ADV: few or no calories, put provide sweetness
DADV: limited in baking

120
Q

What do AS not perform in baking?

A

Browning
Tenderizing
Leavening

121
Q

How does browning occur upon addition of sucrose?

A

With heat and acid, sucrose breaks down to fructose and glucose to provide browning through the maillard reaction, providing colour and enhancing flavour.

122
Q

How does tenderization occur upon addition of sucrose?

A

Sucrose combines with flour proteins to prevent gluten formation.

123
Q

What can sugar substitute for a tenderizer?

A

fat

124
Q

How can we make low fat baked goods?

A

Adding more sugar instead of fat (not actually healthier)

125
Q

How does sugar leaven?

A

Helps incorporate fine air bubbles into the batter in the creaming step.

Food Fundamentals 2 (26 decks)

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