Topic 5-6 Flashcards
Bran
Protective outer covering of the wheat kernel
All purpose flour
Referred to as h&R flour
Blend of hard and soft wheat
Consumer flour
Bromated
Treating a substance with bromine
Germ
The embryo of the wheat plant
Gliadin
One of the two important proteins in the endosperm that are gluten-forming proteins. Provides extensibility
Glutenin
One of the two important proteins in the endosperm that are gluten forming proteins. Provides elasticity
High-gluten flour
Hard wheat
High in protein
Protein
Acts as a cement that holds starch granules in space within the endosperm
Starch
Makes up the bulk of the flour. Present as small grains or granules
Bleached
Benzoyl peroxide or chlorine gas Used almost exclusively on cake flour Whitens+ aged Weakens gluten forming proteins Damages starch to allow more water absorption and fat binding Promotoes a good bit or fine crumb
Bread flour
Hard wheat
High in protein and forms good quality gluten
Endosperm
Endosperm makes up bulk of wheat kernel. Two parts are starch and protein and have an inverse relationship. Also has glutenin and gliadin
Enriched
Replaced vitamins and minerals lost during milling
Gluten
A substance that is responsible for the elastic texture of dough. A mixture of two proteins gliadin and glutenin
Hard flour
High in protein low in starch
Forms strong gluten
Pastry flour
Soft wheat
Low in protein
Soft flour
High in starch, low in protein
Forms weaker glutin
Whole wheat flour
Hard wheat, whole kernel
Less shelf stable and quality of gluten network is lower
Name the three primary components of a wheat kernel
Endosperm, germ, bran
Of the three components of a wheat kernel which contains the most fat? The most protein
Germ
Endosperm
Define bleached as it applies to flour. Why is flour bleached?
Bleached is when you use benzoyl peroxide or chlorine gas on flour to help whiten and age the flour. It also weakens gluten forming proteins and damages starches allowing more water absorption
Define bromated as it applied to flour. Why are some flours bromated
Potassium bromate added to flour
Acts to age and increase volume
Describe the differences between hard and soft wheat and how flours milled from each would be used
Hard wheat is high in protein and low in starch: forms strong gluten. Used in yeast raised breads.
Soft wheat is high in starch and low in protein: forms weak gluten.
Used in cookies, crackers, and pastries
Why does whole wheat flour have a shorter shelf life than other wheat flours
The bran and the germ are high in oil, an oil which easily oxidizes to produce rancid, off flavors
Name two gluten forming proteins. What are the two factors required in order for gluten to form
Gliadin and glutenin. Wate and mixing
Air pocket
Two protective proteins between the shell and the white. After the edd is laid, an air cell forms between the membranes at the eggs larger end. As the eg ages, loses moisture, and shrinks, the air pocket increases in soze
Candeling
Primary method used got measuring the quality of eggs. A bright light passes through the egg still in its shell
Coagulate
As eggs are heated, proteins in both the whites and the yolks gradually denature or unfold. The unfolded proteins move through the liquid and bond with one another
Flat
Holds 2.5 dozen or 30 eggs. 12 flats in a case, which contains 360 eggs
Grading
Three US grades: A,AA, B
Protein
Very large molecules made of many amino acids linked together into long chains
White
Consists of protein and water. Helps with structure building and aeration
Albumin
A simple form of protein that is soluable in water and coaguable by heat
Chalazae
Twisted white cords that hold the yolk to the center of the egg
Denature
The protein albumin in the egg white losses solubility when cooked (turns white)
Foaming
As eggs are whipped air bubbles are beaten into the liquid and certain egg proteins denature or unfold
Lecithin
A complex mixture of emulsifying liquids widely found in nature
Yolk
Half moisture and half yolk solids. The solids consist of proteins, fats, and emulsifiers
How much of the egg is white? How much is yolk?
31
58
How many eggs are in a flat? How many in a case?
2.5 dozen or 30
360
A formula calls for 7 each egg whites. How much egg whites should you weigh out in ounces? In grams?
7 x 1.2 ounces = 8.4 ounces
238.14 grams
Hows does grading relate to freshness in shell eggs
Grading relates to quality of eggs
How do fats and egg yolks affect the ability of a meringue to foam
Air bubbles are beaten into the liquid and certain egg proteins denature and move quickly to the surface of the bubbles. The neighboring proteins bond around the bubbles, forming a filmy network. The air bubbles are less likely to collaspe, so more bubbles can be beaten in, even as the walls of the film thin out
Describe how an egg custard coagulates. How does sugar affect this process?
As eggs are heated, proteins in the egg and white gradually denature. The proteins move through the liquid and bond with one another. Sugar slows egg protein coagulation in custards and baked goods by preventing the proteins from unfolding
Name the emulsifying agent contained in the yolk. Why is this binder important in batters?
Lecithin. The batter would not bind effectively
Egg whites foam best in the presence of
Acid
