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Nutrition 103 > Test 4 > Flashcards

Test 4 Flashcards

1
Q

What happens generally in milling flours

A

Bran & germ separated from endosperm

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2
Q

Milling flours: breaking

A

Endosperm separated from bran/germ

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3
Q

Milling flours: purifying

A

Air blows away bran

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4
Q

Milling flours: sifting

A

Aerates and removes any residue

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5
Q

T/F Gluten is present in all flours

A

True

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6
Q

Cake flour

A

Short patent, high in starch, low in protein

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7
Q

Pastry flour

A

Soft wheat, 9.7% protein

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8
Q

All purpose flour

A

Mix of hard & soft wheat, 10.5% protein

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9
Q

Bread flour

A

Long patent, 11.8% protein

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10
Q

Vital wheat gluten

A

Concentrated dried wheat gluten, 41% protein

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11
Q

Whole wheat

A

13.3% protein & 71% carb

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12
Q

Straight hard wheat

A

11.8% protein & 76.9% card

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13
Q

All purpose

A

10.5% protein and 76.1% carb

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14
Q

Cake flour

A

7.5% protein and 79.4% carb

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15
Q

Soft or spring wheat flour

A

Lowest protein, highest starch

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16
Q

Examples of soft or spring wheat flour

A

Pastry and cake flours

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17
Q

Hard or winter wheat

A

Highest protein, lowest starch

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18
Q

All purpose flour

A

Blend of spring and winter wheat

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19
Q

White wheat

A

New variety, white color, has fiber of wheat, texture of white
Still has bran but bran is white in color

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20
Q

Triticale

A

Wheat-rye hybrid, produced in Scotland for greater hardiness

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21
Q

Aged flour

A

Bleached by aging, slow, expensive

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22
Q

What does aged flour assist with

A

Oxidation during bread making

Increases swelling of starch granules and improves dispersion of ingredients during mixing

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23
Q

Bleached flour

A

Uses chlorine dioxide gas or benzoyl peroxide

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24
Q

What does bleached flour assist with

A

Oxidation during bread making
Chorine dissipates as a gas
Benzoyl peroxide destroyed by oven heat

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25
Q

Instant or agglomerated flour

A

Hydrated via steam, heated dry, producing small fine particles that do not club/stick together

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26
Q

Self rising

A

Leavening agent and salt added

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27
Q

Enriched flours

A

Thiamin, Riboflavin, Niacin, and folic acid added per government policy

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28
Q

Bromated flour

A

Potassium bromide, a commercial oxidant to enhance gluten development, but has dropped in use due to risks

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29
Q

Non-cereal flours

A

Soybean, potato, taro, arrowroot

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30
Q

Cereal grain flours (non-wheat)

A

Oat, rye, barley, rice, corn, buckwheat, chickpea

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31
Q

What does dried gluten do

A

Enhances “rising” and increases protein level

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32
Q

What is gluten

A

Large protein

Contain about 1000 amino acids each

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33
Q

Gliadins form _____ bonds and glutenins form _____ bonds

A

weak;strong

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34
Q

Kneading

A

compression and stretching of dough and gluten becomes stronger

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35
Q

What does kneading do to the protein molecules

A

realigns them

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36
Q

What does kneading do to yeast, Co2

A

re-distributes them

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37
Q

Lipids

A

Stabilize dough structure but may weaken gluten

soften bread, and prevent staling

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38
Q

Enzymes

A

Convert starch to sugar which feeds yeast and assists reproduction

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39
Q

Gluten characteristics

A

Plasticity: changes shape with pressure
Elasticity: moves back to original shape
Relaxation: can take other shapes

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40
Q

Managing gluten strength is controlled by

A

Type of flour

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41
Q

What kind of gluten formation do bread flour form

A

Strong

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42
Q

What kind of gluten formation do cake flours form

A

little or no gluten formation

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43
Q

what kind of gluten do quick breads form

A

limited gluten formation

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44
Q

Physical leavening agents

A

Air and steam

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45
Q

Biological leavening agents

A

Yeast

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46
Q

Chemical leavening agents

A

Baking powder, baking soda

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47
Q

Yeasts

A

Metabolize sugars for energy

~1 molecule of sugar yields 2 molecules of alcohol and 2 molecules of Co2~

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48
Q

What happens to CO2 and alcohol in dough during bread making

A

Trapped in dough

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49
Q

Forms of yeast

A

cake or compressed
active dry yeast
Instant dry yeast/quick action

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50
Q

Cake/compressed yeast

A

Alive and very perishable

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51
Q

Active dry yeast

A

Dormant, can be stored

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52
Q

Instant dry yeast/quick action

A

Produces CO2 quickly

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53
Q

Baking powder

A

Acid present as cream of tartar

When liquid added, acid (cream of tartar) reacts with alkaline (baking soda) to produce CO2

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54
Q

What does too much baking powder do to chocolate mixes

A

turns them red-brown

bitter taste

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55
Q

Fast or single acting baking powder

A

used in commercial baking operations

must be handled and processed quickly

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56
Q

Slow or double acting baking powders

A

reacts when liquids added

reacts again when heat applied

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57
Q

What type of baking powder is recommended for low sodium diets

A

Potassium bicarbonate

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58
Q

What type of baking powder is used for commercial cookies

A

Ammonium bicarbonate

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59
Q

Effects of creaming sugar into mixture

A

Increases volume
Increases moistness
Increases tenderness

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60
Q

Purpose of salt

A 
Flavor
Firms up dough
Improves volume
Improves texture
Prolongs shelf life
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61
Q

Purpose of liquids

A 
Hydrates flour
Gelatinize starch
Helps gluten form
Serves as solvent for yeast
Allows baking powder to react
Produces steam (leavening) during baking
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62
Q

Purpose of fats

A

Adds flavor, flakiness, color
Limits gluten *higher fat = shorter glutens strands
Adds volume
Produces more tender crumb
Excess fat will shorten dough, making product too dense

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63
Q

Food additives

A

Mold inhibitor + other additives

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64
Q

Straight dough mixing method

A

Put ingredients in and mix at same time

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65
Q

Sponge mixing method

A

Mix yeast, water and flour to make “sponge”

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66
Q

Batter mixing method

A

Simple, no kneading after mixing

Ingredients combined, beaten by hand, mixer, or dough hook to develop the gluten

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67
Q

Rapid mix mixing method

A

Used with bread making machines
Uses mixes or scratch recipe
Combine ingredients and pour into container

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68
Q

Rising

A

Yeast ferments to make CO2
Ph drops
Increased acidity helps gluten hydrate with water and inhibits mold growth

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69
Q

Yeast best ferments at what temperature

A

100-110 degrees F

70
Q

What happens to dough when you over ferment

A

Dough weakens and collapses
Coarse grain and sour smell
Less browning with decreased sugar, decreased maillard reaction

71
Q

Punched down

A

Kneaded 4 times

Given another rising time (1/2 time of first)

72
Q

Shaping

A

Divide into portions
Roll out and fold under
Proofed (rises in pan)

73
Q

Baked

A

Start at 400 drop to 350

74
Q

Oven spring

A

Boost in fermentation from hot temp

75
Q

Bread “crumb”

A 
develops from dough formation
Gas from fermentation
Air trapped (mixing and kneading)
76
Q

Over-fermented dough

A

Large cells and coarse texture

77
Q

Under-fermented dough

A

Dense loaf, does not rise

78
Q

T/F Yeast breads rise faster at altitudes over 3,000 feet

A

True

79
Q

What are the 3 types of foam cakes

A

Angel
Sponge
Chiffon

80
Q

Angel cakes

A

Egg white foam
White in color
Leavened by air and steam

81
Q

Sponge cake

A

Egg yolk and egg white foam
Yellow in color, delicate
Leavened by air and steam

82
Q

Chiffon

A

Sponge cake with oil and baking powder
Leavened by air, steam and baking powder
Tenderized by addition of fat

83
Q

Foam cake components

A

Egg proteins, sugar, flour, cream of tartar

84
Q

Angel food cake

A 
An egg white foam 
White in color
Leavened by air and steam 
Small, fine cell structure
Cooling by inversion allows cells to stretch
85
Q

Sponge cake

A

Egg yolk and egg white foam
yellow in color, delicate, invert to cool
leavened by air and steam

86
Q

Chiffon cake

A

Sponge cake with oil and baking powder added
Leaved by air, steam and baking powder
Tenderized by addition of fat
Similar to conventional cake
Not as delicate as angel food or sponge cake

87
Q

Shortened cakes

A

Conventional cake
Sugar “creamed” with fat
Flour, leavening, eggs, liquids added alternately

88
Q

Why does flour type matter

A

B/c cakes obtain structure and stability with proteins from eggs and starch from flours

89
Q

T/F cake flours has less gluten

A

True

90
Q

Cake flour

A

Treated with chlorine gas

Increased H2O absorption by starch granules, producing stronger gels

91
Q

Tenderizers

A

Butter, cocoa, chocolate and sugar

92
Q

Butter helps keep texture ____&_____

A

soft and tender

93
Q

Chocolate and cocoa lowers ph increasing ________ and producing more tender cake

A

acidity

94
Q

Sugar helps retain ______

A

moisture

95
Q

Leavening agents

A

Baking powder, soda, cream of tartar

96
Q

How do leavening agents work

A

By changing pH of dough, and provide CO2 for leavening

97
Q

Moisturizers

A

Water, milk, sugar, syrups, honey

98
Q

Conventional mixing methods

A 
Dry ingredients sifted
Fat and sugar creamed
-Creaming sugar and fat cuts sugar crystals 
-Creates air pockets for steam and CO2
Fat should be 77F
We and dry mixed in batches
Used in home and commercial cake
Produces fine crumb, uniform texture
99
Q

Modified conventional mixing methods

A

Yolks added, but whites whipped to foam and folded in

Produce cake with lighter volume

100
Q

Conventional sponge mixing method

A

Egg white mixed with part of sugar to make a meringue

Meringue folded into batter

101
Q

Muffin mixing methods

A

Liquid and dry mixed separately
Quick but does not give volume
Texture may be coarse

102
Q

Pastry blend mixing method

A

Fat mixed with flour rather than sugar

Produces excellent shortened cake

103
Q

Single stage or quick mix mixing method

A

All ingredients mixed at one time

Coarse texture, stales quickly, lower volume

104
Q

Sugars effect on gluten formation

A

Keeps cake tender by limiting gluten formation

105
Q

Sugar effect on structure

A

prevents cake from falling

Too much sugar will increase risk of falling

106
Q

What does sugar contribute to

A

Moisture

Flavor, sweetness

107
Q

Baking fats

A

Solid fats - retain air bubbles within sugar crystals and fat mixture

108
Q

Examples of baking fats

A

Butter, shortening, margarine, and oil can be used

109
Q

What produces red color in chocolate cakes

A

phlobaphene

110
Q

Batter pH of 7.9

A

Batter is more red

111
Q

Batter pH of 6-7

A

Batter color more brown

112
Q

Batter pH 7-7.5

A

Color mahogany

113
Q

Honey as a sweetener

A
  • Alters liquid to dry ratio
  • Does not give crystal formation
  • Cakes are coarse and may have tan coloring
  • Distinct honey taste
  • Rapid browning may occur
114
Q

Baking

A
  • Hot oven contributes to CO2 production
  • Heat causes protein to denature and coagulate
  • Heat affects starches in flour
115
Q

Low oven temperature

A

low volume

116
Q

Too high oven temp

A

Batter peaks

117
Q

365 degrees F oven temp

A

Most frequent temperature

118
Q

Dark dull pans

A

May produce humping and cracking of cake

119
Q

Shiny pans

A

Absorb heat slowly
Produce a more rounded surface
Browning more uniform
Less volume, cells are coarser

120
Q

Increased altitude

A

Changes per 2000 foot increase per specific formula

Greater than 3000 feet

121
Q

To deal with altitude increases

A
  • reduce baking powder or baking soda
  • Reduce sugar
  • increase fat or add 1-2 tbsp cake flour
  • increase water or liquid
  • increased mixing needed to build gluten
122
Q

Acidic milk ____ pH

A

Lowers
plus makes lighter color
Fine grain
Smaller volume

123
Q

Variations in amount of sugar

A

Alters volume and can result in cake falling

124
Q

Cocoa pH changes

A

Affects flavor,crust color, crumb
Alters cell size
Changes in volume of cake

125
Q

Quick breads: unleavened

A

Often called flat breads

126
Q

Quick breads: Leavened

A

Doughs leavened with steam

  • Tortills
  • chapattis
  • Matzo
  • Flat breads
  • Popovers
127
Q

Pour batters

A

Pancakes, crepes, waffles, popovers

128
Q

Drop batters

A

Muffins, tea breads, coffee cakes, dumplings

129
Q

Pressed or rolled

A

Tortillas, chapattis

130
Q

Basic ingredients of a quick bread

A
  • AP flour, liquid (milk, buttermilk) salt
  • Leavening agent
  • -Baking powder (soda)
  • May or may not contain fat, eggs, sugar
  • Fruit and nuts possible
131
Q

Quick bread preparation critical steps

A
  • Type of flour
  • Batter consistency
  • -Determined by ratio of liquid to dry ingredients
  • Temperature for baking/cooking
132
Q

Quick bread prep goals may vary with product

A

Allow some gluten formation
-Dough kneaded briefly for biscuits/scones
Avoid excess gluten formation
-Pour and drop batters such as pancakes, muffins

133
Q

The muffin method

A

Basic method for quick breads

  • 3 steps
    1. Sift dry together
    2. Combine wet ingredients
    3. Stir dry and wet together until just moistened
  • any mixing is brief
  • bake immediately
134
Q

Pancakes

A
  • Avoid over mixing
  • Over mixing “over-develops” gluten
  • Over mixing allows CO2 to escape
  • Pancakes are heavy, don’t rise, dense
135
Q

Waffles

A

More total fat than pancakes

Beaten egg whites increases crispness and lightness

136
Q

Crepes

A

No baking powder or baking soda
Thinner than pancakes
-batter sits 1-2 hours before cooking

137
Q

Popovers

A

Very thin sides but hollow center
-Thinnest batter
Structure from coagulated proteins (eggs) and gelatinized starch
-Cups preheated and oven hot

138
Q

Coffee cakes

A

Nuts, raisins added

Topping of brown sugar and butter

139
Q

Dumplings

A

Flour and water/broth
Simmered in broth, water or gravy
May be added to stews and soups
Avoid overcooking

140
Q

Stiff firm or soft quick breads dough

A

Stiff: 1/8 c H2O : 1 c flour
Soft: 1/3 c H2O : 1 c flour

141
Q

Biscuits

A 
Fat for shortening
Baking powder used
Kneading for gluten development
Flour to liquid (milk) is 3:1
Fat "cut into" dry, liquids added, ball of dough formed, kneaded 30 seconds, rolled out
142
Q

Scones

A

Eggs, milk and cream added
Dried fruits
Top brushed with egg-cream and sugar added

143
Q

Tortillas

A

Flour or corn, lard, water and salt
Corn treated with lime to soft the husk
Lime alkaline solution increase calcium and niacin availability

144
Q

Chapattis

A

India, Pakistan, Iran

Whole wheat flour, water, ghee (butter), and salt

145
Q

Scandinavian flat breads

A

Rye and wheat flour

146
Q

What are the components included in whole grain products?

A

Bran, germ, endosperm

147
Q

What is the endosperm used for?

A

To make refined white flour

148
Q

Which breads are dependent upon production of CO2

A

Yeast, Biscuits, Cake muffins

149
Q

What is generally added to enriched flours and enriched flour/grain products

A

Folic acid, thiamin, niacin, riboflavin

150
Q

What makes double acting baking powder unique from other baking powders?

A

CO2 is produced when moisture is added, and again when heat is added

151
Q

T/F Both cakes and cookies need a fair amount of gluten to have their regular structure

A

False - you want cakes a cookies to have a small amount of gluten so they are light and airy

152
Q

Which part of the grain has the most fiber?

A

Bran

153
Q

What is a major difference in cake flour, bread flour, and AP flour

A

Protein content

154
Q

What type of browning occurs in baking breads, cakes, cookies, and biscuits

A

Non enzymatic browning called Malliard reaction

155
Q

What is white wheat flour

A

A new variety of grain that offers fiber of wheat in color of white grain

156
Q

Baking powder is composed of what ingredients?

A

Cream of tartar and baking soda

157
Q

T/F Yeast can work aerobically or anaerobically. Either way, CO2 is produced

A

Both statements are true

158
Q

What are some examples of “quick breads”

A

Biscuits tortillas pancakes and waffles

159
Q

When a product calls for baking soda, what is generally required to produce the CO2 for leavening the product

A

A liquid that is acidic

160
Q

T/F Whole grain and whole wheat are always the same thing

A

False

161
Q

Where does cream of tartar come from

A

The inside of wine barrels

162
Q

How does cream of tartar stabilize foam

A

By lowering ph

163
Q

T/F Cream of tartar whitens cake color

A

True

164
Q

T/F eggs are 75% water and contribute to moistness of a cake

A

True

165
Q

Examples of winter wheat

A

Bread flours, pasta flours

166
Q

What type of flour is pasta flour made from

A

Semolina flour

167
Q

T/F quick breads have limited gluten formation

A

True

168
Q

T/F some gluten formation is allowed for biscuits/scones

A

True

169
Q

T/F avoid excess gluten formation in drop batters such as pancakes, muffins

A

True

170
Q

Which batter is the thinnest?

A

Popovers

171
Q

dd

A

ddd

Nutrition 103 (5 decks)

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