baked products Flashcards
(25 cards)
ingredients of traditional baked products
wheat flour
leavening agent
salt
liquids
sweeteners
fats
eggs
what is leavening agent and what is it used for
baking soda/powder, yeast, starter. used for volume, aroma
what is salt used for
enchancing flavour
modulate yeast fermentation
what is liquid in traditional baked products and what is it used for
water, milk, juices. hydrate protein, starch, yeast, mouthfeel
what is sweeteners in traditional baked products and what is it used for
sucrose, fructose, honey, molasses, low calories. flavour, browning, modulate yeast fermentation, tenderises dough
what is fats in traditional baked products and what is it used for
butter, margarine, oil. flavour, texture
what is eggs in traditional baked products
flavour, colour, structure, incorporate air, emulsifiers
components of bread making
kneading, rest, shaping, proofing, baking, cooling & packaging
why bread is kneaded
hydration of flour particles, air incorporation, formation of cohesive and elastic dough
why is rest required when making bread
gluten and flavour development, dough relaxation and imrpoved texture
what happens during the baking of the bread
non enzymatic browning (Maillards reaction)
starch gelatinisation
what happens during cooling of bread
reduction of bread temp.
stabilisation of structure
what is the Maillards reaction
reducing sugar + amino acid –> browning colour, flavours, loss of essential amino acids, toxicants
role of yeast in bread
metabolise sugar with production of gas
role of lactic acid bacteria + yeast
metabolise sugar with production of CO2 lactic acid and aromas, softer and moister texture
role of leavening agent
reacts with acids and produces CO2
when is the starch-gluten network developed
during mixing, proofing and baking - determines the important properties of dough
what happens during proofing
leavening agent, yeast and lactic acid bacteria do there thing
a successful functional food is
effective = efficient + compliant
what does compliance =
flavour and texture
high protein ingredients for baking and the results + solutions
soy-chickpea flour, protein isolates - decreases volume and increases hardness, off flavours
solutions - water for hydration, emulsifiers (polar lipids), sweeteners (juices)
gluten free flours - results + solutions
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
ancient grains - results + solution
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).
role of water
affect chemical reactions
necessary for microbial growth
affect texture by coordinating nutrients
