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BIET > Topic 5-6 > Flashcards

Topic 5-6 Flashcards

0
Q

Bran

A

Protective outer covering of the wheat kernel

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1
Q

All purpose flour

A

Referred to as h&R flour
Blend of hard and soft wheat
Consumer flour

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2
Q

Bromated

A

Treating a substance with bromine

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3
Q

Germ

A

The embryo of the wheat plant

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4
Q

Gliadin

A

One of the two important proteins in the endosperm that are gluten-forming proteins. Provides extensibility

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5
Q

Glutenin

A

One of the two important proteins in the endosperm that are gluten forming proteins. Provides elasticity

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6
Q

High-gluten flour

A

Hard wheat

High in protein

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7
Q

Protein

A

Acts as a cement that holds starch granules in space within the endosperm

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8
Q

Starch

A

Makes up the bulk of the flour. Present as small grains or granules

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9
Q

Bleached

A 
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
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10
Q

Bread flour

A

Hard wheat

High in protein and forms good quality gluten

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11
Q

Endosperm

A

Endosperm makes up bulk of wheat kernel. Two parts are starch and protein and have an inverse relationship. Also has glutenin and gliadin

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12
Q

Enriched

A

Replaced vitamins and minerals lost during milling

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13
Q

Gluten

A

A substance that is responsible for the elastic texture of dough. A mixture of two proteins gliadin and glutenin

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14
Q

Hard flour

A

High in protein low in starch

Forms strong gluten

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15
Q

Pastry flour

A

Soft wheat

Low in protein

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16
Q

Soft flour

A

High in starch, low in protein

Forms weaker glutin

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17
Q

Whole wheat flour

A

Hard wheat, whole kernel

Less shelf stable and quality of gluten network is lower

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18
Q

Name the three primary components of a wheat kernel

A

Endosperm, germ, bran

19
Q

Of the three components of a wheat kernel which contains the most fat? The most protein

A

Germ

Endosperm

20
Q

Define bleached as it applies to flour. Why is flour bleached?

A

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

21
Q

Define bromated as it applied to flour. Why are some flours bromated

A

Potassium bromate added to flour

Acts to age and increase volume

22
Q

Describe the differences between hard and soft wheat and how flours milled from each would be used

A

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

23
Q

Why does whole wheat flour have a shorter shelf life than other wheat flours

A

The bran and the germ are high in oil, an oil which easily oxidizes to produce rancid, off flavors

24
Q

Name two gluten forming proteins. What are the two factors required in order for gluten to form

A

Gliadin and glutenin. Wate and mixing

25
Q

Air pocket

A

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

26
Q

Candeling

A

Primary method used got measuring the quality of eggs. A bright light passes through the egg still in its shell

27
Q

Coagulate

A

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

28
Q

Flat

A

Holds 2.5 dozen or 30 eggs. 12 flats in a case, which contains 360 eggs

29
Q

Grading

A

Three US grades: A,AA, B

30
Q

Protein

A

Very large molecules made of many amino acids linked together into long chains

31
Q

White

A

Consists of protein and water. Helps with structure building and aeration

32
Q

Albumin

A

A simple form of protein that is soluable in water and coaguable by heat

33
Q

Chalazae

A

Twisted white cords that hold the yolk to the center of the egg

34
Q

Denature

A

The protein albumin in the egg white losses solubility when cooked (turns white)

35
Q

Foaming

A

As eggs are whipped air bubbles are beaten into the liquid and certain egg proteins denature or unfold

36
Q

Lecithin

A

A complex mixture of emulsifying liquids widely found in nature

37
Q

Yolk

A

Half moisture and half yolk solids. The solids consist of proteins, fats, and emulsifiers

38
Q

How much of the egg is white? How much is yolk?

A

31

58

39
Q

How many eggs are in a flat? How many in a case?

A

2.5 dozen or 30

360

40
Q

A formula calls for 7 each egg whites. How much egg whites should you weigh out in ounces? In grams?

A

7 x 1.2 ounces = 8.4 ounces

238.14 grams

41
Q

Hows does grading relate to freshness in shell eggs

A

Grading relates to quality of eggs

42
Q

How do fats and egg yolks affect the ability of a meringue to foam

A

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

43
Q

Describe how an egg custard coagulates. How does sugar affect this process?

A

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

44
Q

Name the emulsifying agent contained in the yolk. Why is this binder important in batters?

A

Lecithin. The batter would not bind effectively

45
Q

Egg whites foam best in the presence of

A

Acid

BIET (10 decks)

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