baked products

Question 1

ingredients of traditional baked products

Answer 1

wheat flour
leavening agent
salt
liquids
sweeteners
fats
eggs

Question 2

what is leavening agent and what is it used for

Answer 2

baking soda/powder, yeast, starter. used for volume, aroma

Question 3

what is salt used for

Answer 3

enchancing flavour
modulate yeast fermentation

Question 4

what is liquid in traditional baked products and what is it used for

Answer 4

water, milk, juices. hydrate protein, starch, yeast, mouthfeel

Question 5

what is sweeteners in traditional baked products and what is it used for

Answer 5

sucrose, fructose, honey, molasses, low calories. flavour, browning, modulate yeast fermentation, tenderises dough

Question 6

what is fats in traditional baked products and what is it used for

Answer 6

butter, margarine, oil. flavour, texture

Question 7

what is eggs in traditional baked products

Answer 7

flavour, colour, structure, incorporate air, emulsifiers

Question 8

components of bread making

Answer 8

kneading, rest, shaping, proofing, baking, cooling & packaging

Question 9

why bread is kneaded

Answer 9

hydration of flour particles, air incorporation, formation of cohesive and elastic dough

Question 10

why is rest required when making bread

Answer 10

gluten and flavour development, dough relaxation and imrpoved texture

Question 11

what happens during the baking of the bread

Answer 11

non enzymatic browning (Maillards reaction)
starch gelatinisation

Question 12

what happens during cooling of bread

Answer 12

reduction of bread temp.
stabilisation of structure

Question 13

what is the Maillards reaction

Answer 13

reducing sugar + amino acid –> browning colour, flavours, loss of essential amino acids, toxicants

Question 14

role of yeast in bread

Answer 14

metabolise sugar with production of gas

Question 15

role of lactic acid bacteria + yeast

Answer 15

metabolise sugar with production of CO2 lactic acid and aromas, softer and moister texture

Question 16

role of leavening agent

Answer 16

reacts with acids and produces CO2

Question 17

when is the starch-gluten network developed

Answer 17

during mixing, proofing and baking - determines the important properties of dough

Question 18

what happens during proofing

Answer 18

leavening agent, yeast and lactic acid bacteria do there thing

Question 19

a successful functional food is

Answer 19

effective = efficient + compliant

Question 20

what does compliance =

Answer 20

flavour and texture

Question 21

high protein ingredients for baking and the results + solutions

Answer 21

soy-chickpea flour, protein isolates - decreases volume and increases hardness, off flavours
solutions - water for hydration, emulsifiers (polar lipids), sweeteners (juices)

Question 22

gluten free flours - results + solutions

Answer 22

chickpea, corn, miller, rice, soy, tapioca.
sticky dough, decrease volume, poor gas retention, dry mouth feel, fast staling
solutions - gums (guar) for structure, volume, softness, hydration. Pseudocereals for mouthfeel and emulsion. sourdough as low pH, proteases, amylases, moistness, delayed staling

Question 23

ancient grains - results + solution

Answer 23

brown rice, kamut, spelt, millet + pseudocereals - buckwheat, amaranth, teff, quinoa
decrease volume and increase hardness
solutions - hydrocolloids for water binding, air incorporation. emulsifiers (polar lipids).

Question 24

role of water

Answer 24

affect chemical reactions
necessary for microbial growth
affect texture by coordinating nutrients

Question 25

carbohydrates role in bread quality

Answer 25

structure, texture, colour, flavour, shelf life, ultimately affecting the overall quality of the bread.