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Module 5 - Flour > 5 - Breadmaking > Flashcards

5 - Breadmaking Flashcards

1
Q

What 4 essential ingredients are needed to make levened bread

A

salt
flour
yeast
water

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2
Q

What other optional ingredients can be used to improve and provide variety to the bread

A

Emulsifiers
seeds
germ
bran
oil

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3
Q

What is true of finished flour moisture

A

Flour will keep for several months at 14-15% moisture
The optimal moisture for flour is 11-13%

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4
Q

What effect does humidity have on flour moisture

A

Flour loses moisture at low humidity

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5
Q

What 2 molecular forms can starch take

A

Amylose
Amylopectin

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6
Q

What percentage of starch granules are damaged during milling

A

around 30%

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7
Q

Does hard or soft wheat cause more starch damage for flours

A

Hard wheat

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8
Q

How much more water does damaged starch wheat absorb than undamaged

A

4 times

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9
Q

How is starch damage produced

A

Grinding hard on reduction system

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10
Q

What kind of dough does high levels of starch damage produce

A

Sticky

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11
Q

What causes high alpha amylase levels

A

Wet conditions at harvest

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12
Q

What do high levels of dextrins cause

A

Gummy bread that is difficult to slice

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13
Q

Why is falling number/alpha amylase levels important in breadmaking

A

It can affect the texture and appearance of the load.
Alpha amylase produces dextrins, and too much alpha amylase would leave excess dextrins in the baked crumb as beta amylase would not break them down in time
As dextrins have a gummy texture, a bread baked from flour that contains too much of them would have a dark crust, sticky crumb and would be difficult to slice.

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14
Q

What actions can be taken if alpha amylase levels fall outside the optimal range

A

If the levels are too low, malt flour or fungal amylase can be added to correct this
If the levels are too high, there is not much that can be done to lower it, but the effects can be minimised by adding GMS hydrate
If there is too little beta-amylase, fungal alpha amylase can be added to provide enough broken starch molecules for subsequent attack by the beta-amylase, which will then produce enough maltose for the yeast to feed on.
This is deactivated at a lower temperature than needed by cereal amylase so it will not lead to a sticky crumb.

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15
Q

What are amylases

A

enzymes that split starch into simple sugars

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16
Q

What is the percentage of soluble proteins, albumin and globulins found in flour

A

20%

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17
Q

Information about gliadin and glutenin

A

Forms gluten, are insoluble proteins, are found in barley and rye

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18
Q

Discuss the effect of fibre on baking performance

A

Bran contamination of the flour has a negative effect of breadmaking performance as it will
darken the colour of the flour and the crumb of the loaf
the dough will not handle as well as normal
The loaf volume will be reduced
Keeping quality of the flour will be reduced because of the increased risk of rancidity or infestation

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19
Q

What happens if there is increased fibre in flour

A

Quantity of protein increases
Quality of protein decreases
Flour and bread crumb become darker
Risk of flour rancidity increases
Loaf volume decreases

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20
Q

Proteases split … into smaller fragments

A

Proteins

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21
Q

Higher concentrations of proteases are found in the … and the …

A

Germ and bran

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22
Q

What are the most important vitamins found in wheat

A

Thiamine
Niacin
Riboflavin

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23
Q

Characteristics of breadmaking flour

A

Good quality protein and gluten elasticity
Suitable enzyme activity
Sufficient starch damage to provide reasonable dough water absorption
Moisture content and type of treatment should meet specs
Water absorption should meet specs and not vary much load to load

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24
Q

What is true of breadmaking flours

A

Made from straight run flour
Amylase may be added to flour
Flour is ezymatically active

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25
What is the target finished flour moisture most commonly found for bakers white flour in the uk
14.4%
26
What fat content is typically found in white flours
1.00%
27
What is true of yeast in breadmaking
Multiplies by a process known as budding Saccharomyces cerevisiae is the yeast used for breadmaking Secrete enzymes that split sugars
28
What are the 3 most common forms of yeast used in commercial bakeries
Cream yeast Compressed yeast Dried yeast
29
Yeast produces invertase which splits sucrose into the simple sugars .... and ....
Glucose and fructose
30
Yeast produces Maltase, which splits maltose into ... of ...
2 molecules of glucose
31
Yeast produces zymase complexes which convert ... into ... and ...
Glucose into carbon dioxide and ethanol
32
What is true of yeast in bread
Yeast activity increases with temp Chorleywood process targets higher dough temperatures than bulk fermentation Control of dough temperatures is critical in breadmaking
33
What is true of water addition to flour when making doughs
Higher gluten levels increase water absorption Amount of water added to make a dough of the required consistency is known as the flour water absorption capacity Variations in water chemical content has no significant impact on bread making
34
What are the key factors that affect water absorption in flour
Amount of water needed to make a dough of the required consistency is called the water absorption capacity, Things such as undamaged starch granules, damaged starch granules and protein in the flour absorb different levels of water during dough making and so affect water absorption capacity The way the mill is set up and levels of grinds on reduction along with mix of wheat in the grist are critical factors Some grists require higher grinds to acheive target water absorptions Consistent dough temp is important and differs between dough types of BF, CBP and NTP. Water absorption in a bakery is predicted in the mill by using the Brabender farinographs and NIR Water composition has no impact on the dough
35
What are the advantages of adding salt to bread
Enhances flavour Gluten strengthening Yeast moderating by reducing gassing Improves oven spring
36
What are the disadvantage of adding salt to bread
Too much salt is bad for health
37
Fat ... the appearance and the texture of the ...
Improves .. crumb structure
38
Fat influences ... of the ...
Gas retention of the dough
39
Describe how fats are used in baking
Fat is optional for bulk fermentation Fat is essential in the Chorleywood process and No time process. It is added between 0.75-1.5% of flour weight, with an average of 1% Fat improves the appearance and texture of the crumb and influences gas retention of the dough The slip point of the fat used in the CBP and NTP is important as it should be higher than the temp reached by the dough at the end of the final proof High slip point fats were traditionally produced by hydrogenation of oils, which produces trans fatty acids which are harmful to health These fats have been replaced by ones produced by a different base oil or by changing the processing of the oil Newer fats have the correct slip point but have no trans-fats and fewer saturated fats.
40
What is true of oxidising agents
Speeds up changes caused by fermentation Essential for chorley bread process Supports dough development on large scale plants
41
What is the main oxidising improver allowed for UK breadmaking processes
Ascorbic acid/Vitamin C
42
What is true of gluten production
Dried down to 7% moisture Ground, sieved and delivered to millers and backers Separated from dough using a stream of water
43
What is true of gluten as an ingredient in flour
Added to wholemeal flours at levels of up to 5% Vital wheat gluten addition makes it possible to use on European/UK wheat Added to white flours at levels of 0.5-3%
44
What is true of amylase (fungal/cereal) as an ingredient in flour
Fungal amylase allows lower protein wheat to be used in the Chorleywood process Fungal amylase is deactivated at higher temperatures than cereal amylase Low amylase levels can be corrected by adding cereal alpha (malt) or fungal amylase Fungal amylase is produced by fungi
45
Fungal amylase added to flour acts while the dough is ..., causes the dough ... which means the ... must be reduced to maintain ...
mixing, soften, water addition, consistency
46
What properties do hemicellulases improve
Keeping quality Loaf volume Crumb softness
47
Which emulsifiers are used in bread to improve gas retention
DATEM, SSL
48
What are the main advantages of adding soya to doughs
natural emulsifier Improves crumb colour Increases protein level Naturally bleaches flour
49
What can be used as a mould inhibitor
Calcium compound Vinegar Dried fermented wheat flours
50
What is included in a flour improver
Soya flour, enzymes, oxidants and emulsifiers
51
What are the 4 main stages of the bread makign process in order
Mixing and dough development Dividing and moulding Proving Baking
52
What is the most used breadmaking process for large scale production
CBP - chorleywood process
53
What steps occur in the mixing and dough development part of breadmaking
Protein mixes with water to produce gluten Air bubbles change in size during mixing Air becomes trapped in the gluten network
54
Why is moulding important
Gives the final dough shape Builds the internal structure of the loaf
55
What is the normal range of dough temperature following mixing in the CBP
28-30'C
56
What is the normal range of finished dough temperature at the end of mixing in BFP and NTP and sponge and dough process
26-27'C
57
What is true of the CBP
Introduced in 1961 Creates cells by trapping air Mix requires more yeast than BFP
58
When making bread using the bulk fermentation process what is true
Ingredients mixed in a slow speed mixer Rise in temp during mixing is around 2-3'C Only 5% of bread is produced by this method Oxidising agents are not essential
59
In sour dough bread, what ingredient does sourdough replace
Yeast
60
What fault may be apparent in loaves if the flour used in BFP is too strong
Small bound loaves
61
Which faults may be apparent in loaves if flour used in BFP is too weak
Poor crumb texture, small loaves
62
Which faults may be apparent in loaves if the flour used in CBP is too strong
Excessive loaf volume
63
What faults may be apparent in loaves if the flour used in CBP is too weak
Water logged loaves
64
What faults may be apparent in the loaves if flour used in BFP and CHP has too high an alpha amylase activity
Holds less water Highly coloured crusts Possibly sticky crumb thats difficult to slice Potential to collapse ex oven
65
What faults may be apparent in loaves if the flour ised in BFP has too low an alpha amylase activity
Insufficient gas Low volume loaves Pale Crust
66
What faults may be apparent in loaves if flour used has too high starch damage
Low volume loaves Excessive water absorption Poor crumb texture Water logged loaves
67
What faults may be apparent in loaves if the flour used has too low a starch damage
Low volume loaves Insufficient gas produced
68
What might e the possible causes of the loaves being too large
Low Hagberg Falling Number Too little salt or too much yeast Too low an oven temperature Excess oxidant, malt flour or fungal alpha-amylase
69
What might be possible causes of flying top crust
Too short a proof Overtreatment wih improvers Dough being too tight
70
What is not a cause of streaks in the crumb
Too long a first proof

Module 5 - Flour (9 decks)

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