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At what temperatures does gelatinization occur at?
60C
140F
What are the names of the two proteins responsible for gluten formation?
- Glutenin
2. Gliadin
Does flour contain gluten?
NO;
only a dough or batter
When is gluten created?
It’s created when glutenin and gliadin are moistened then manipulated, as in stirring or kneading.
What type of products need a higher protein content?
Products requiring a dough that can be kneaded and shaped, such as French rolls
What type of products need a lower protein content?
Tender ones such as cakes or muffins.
Type of Flour Percent Protein Uses Cake Pastry All-Purpose Bread (Patent or Clear) Whole wheat (Straight) High gluten (Vital)
Type of Flour Percent Protein Uses
Cake 7 - 9.5% Tender Cakes
Pastry 7.5-10% Biscuits, pie crusts
All-Purpose 10 - 13% General Baking
Bread (Patent or Clear) 12 - 15% Yeast Bread
Whole wheat (Straight) 13-14% Breads
High gluten (Vital) 75-80% Bagels
What is the 5 purposes of sugar in baking?
- Provide flavour and colour,
- Tenderize products by weakening gluten strands,
- Provide food for yeast,
- Act as a preservative to increase shelf life by retaining moisture
- act as a creaming or foaming agent to assist with leavening
Are there government standards regulating grade labels for sugar?
NO
Is raw sugar considered fit for use in food?
NO
Can brown sugar be substituted for refined sugar, measure for measure?
YES
Liquid sweeteners can be used to achieve the same benefits as sugar in baked goods, except for one thing. What is that thing?
Leavening
During evaporation, do Hygroscopic sweeteners lose water more slowly than granulated sugar.
Yes or No?
Yes,
during evaporation hygroscopic sweeteners lose water more slowly than granulated sugar.
What are some examples of Hygroscopic sweeteners?
Corn Syrup
Honey
Maple Syrup
Molasses ( )
What are some the advantages of using hygroscopic sweeteners?
Hygroscopic sweeteners
- keep products moister and fresher longer
