Prepare And Bake Cakes

Question 1

What’s gluten?

Answer 1

Is a substance made up of protein present in wheat flour.

It gives structure and strength to bake goods.

Question 2

How does the baker controls gluten?

Answer 2

1. by controlling the mixxing process- the more a dough or batter is mixed the more gluten develop
2. By choosing the right flour- wheat flour are classified strong or depending on protein content
3. liquid- cause gluten must absorb water to develop

Question 3

Name the 5 stages of the baking process

Answer 3

1. Formation and expansion of gases
2. Trapping of Gases in air cells
3. Coagulation of Proteins
4. Gelatinizaton of Starches
5. Evaporation of some water

Question 4

What’s a shortening?

Answer 4

Is any fat in baking that shortens gluten strands and tenderizes the products however, we use shortenings to meany any group of solid fats.usally white and tasteless