Lab 7: Baking 3

Question 1

Why are aspartame acceptable for moderate use in diabetic or weight loss diets?

Answer 1

They do not affect the blood glucose levels

Question 2

What happens when artificial sweeteners are exposed to high temperatures for long periods of time?
what artificial sweeteners were used in the lab when baking?

Answer 2

Some may lose their sweetness

Splenda and Sugar twin were used in the lab instead of Equal

Question 3

What may occur when artificial sweeteners are used in baking?

Answer 3

the baked good may turn out dense, less tender, or it may not become brown or crispy.

Question 4

What is stevia?

Answer 4

A herb, used as a sweetener in South America

Question 5

How much sweeter is stevia than sugar?

Answer 5

300x

Question 6

Reducing ___ of the sugar from the original recipe will yield good results

Answer 6

1/3

Question 7

Fruit juices and concentrates and sugar free spreads may be used as a sweetener but what other sugar may they contain?

Answer 7

fructose

Question 8

How can the nutritional value of bread be enhanced?

Answer 8

Add fruits, nuts, seeds, WW flour,

Question 9

What is the enzyme that yeast produce in bread?

What is its purpose?

Answer 9

zymase

converts glucose and fructose into CO2, alcohol and other flavour components

Question 10

What are the 3 types of yeast used?

Answer 10

Active dry yeast
Instant yeast
Compressed yeast

Question 11

What is the ideal temperature for active dry yeast?
what else should be added to activate the yeast?
How can you tell that the yeast is still viable?

Answer 11

43-46C w/ sugar

The yeast will produce a foam if it is viable

Question 12

Why do we want warm water and not hot water or cold water when activating dry yeast?

Answer 12

Temperatures above 60C kill the yeast
Temperatures below 38C cause glutathione to be leached from the yeast cells. The yeast is unable to limit gluten development

Question 13

How is instant yeast different than active dry yeast?

Why can instant yeast withstand hotter temperatures than active dry yeast?

Answer 13

It is finer, new, more soluble form of dry yeast
Does not need to be rehydrated. Added to the dry ingredients
Water can be as hot as 50C, because it is added to the flour mixture containing yeast, quickly cools the liquid.

Question 14

How is compressed yeast used?

Answer 14

Should be soften for a short period of time in warm water (27-30C) before combining with dry ingredients

Question 15

What is a sour dough starter?

Answer 15

Mixture used in making bread w/o using yeast.
A starter is used, it is a living culture of acid. It tolerates yeast and lactobacillus bacteria in symbiotic relationship

Question 16

How is sour dough starter made?

Answer 16

Mix flour, water, yeast
Left to ferment at RT for a few days. Lactobacillus uses saccharides in flour to produce lactic acid and acetic acid. Low pH, favourable for CO2 formation from yeast.

Question 17

Describe sourdough bread.

Do they have a longer or shorter shelf life?

Answer 17

more coarse texture, acidity breaks gluten strands. Slightly sour and acidic, due to acetic and lactic acid and other acids.
Longer shelf life

Question 18

What are the optimal temperatures for yeast growth?

At what temperature is fermentation slow? too fast?

Answer 18

30-35C
below 24C is too slow,
above 37C is too fast

Question 19

Which sugars are used by yeast during fermentation? (4)

Answer 19

Glucose, fructose, sucrose, maltose

Question 20

T or F: yeast cannot use milk as a food. Why?

Answer 20

T: Cannot use lactose for fermentation

Question 21

Why is too much sugar bad during fermentation?

Answer 21

Draws water away from yeast, decreases gluten formation (too tender)

Question 22

During kneading, what network forms in the dough?

Answer 22

forms a strong network of gluten (gluten in and gliadin proteins)

Question 23

What is the ideal environment for the gluten network? Why?

Answer 23

Gluten network absorbs more water and forms a better network when cold

Question 24

A mature ripe dough has an optimal balance of ?

Answer 24

Extensibility and resistance with maximal gas retention.

Question 25

during fermentation what occurs?

Answer 25

Gluten becomes more elastic, acidity and volume increase

Question 26

The time of fermentation depends on what? (4)

Answer 26

• Type of flour
• Type of yeast
• Temperature
• concentration of salt and sugar

Question 27

High temperatures during fermentation produce what kind of dough?

Answer 27

A sticky dough, hard to handle

Production of bacteria that produces undesired flavours

Question 28

Under fermented doughs produce what kind of bread?

Answer 28

Coarse, compact and small breads

Question 29

Over fermented doughs produce what kind of bread?

Answer 29

Coarse, small, pale in colour (less sugar). Often have a sour odour (overproduction of lactic acid)

Question 30

What is the ideal set up when letting dough rise?

Answer 30

hot pan of water in the oven, with the oven light on

Question 31

How can you tell when dough is done rising?

Answer 31

Push fingers down in the dough. If it does not regain its shape after an imprint is made

Question 32

Why do we punch dough down? (3)

Answer 32

• Prevents air holes from getting too big and forming an uneven grain.
• Prevents films of gluten from overstretching. -Redistributes yeast, nutrients and heat so that the yeast is surrounded by a new food supply

Question 33

What is proofing?

Answer 33

The final shorter rising period after the dough has been shaped.

Question 34

Insufficient proofing causes the product to

Answer 34

tear along its sides during the first few minutes of baking

Question 35

Over-proofing creates a bread with

Answer 35

large holes or crumbly texture

Question 36

Can bread dough be frozen? What needs to be done?

Answer 36

Yes
Extra yeast can be added to the recipe, as some will die
Freeze the dough before the final rise
Thaw frozen dough for 3 hours before proofing

Question 37

Why is the top of the bread dough slashed before placing it into the oven?

Answer 37

To release steam

Question 38

Why when making some French bread, are ice cubes added to the oven?

Answer 38

To create steam, to form a soft crust