Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

AIT Prep > Bread - Jeffrey Hamelman - A Textbook From NAIT > Flashcards

Bread - Jeffrey Hamelman - A Textbook From NAIT Flashcards

1
Q

What are the 12 Steps of Bread Making?

A
  1. Scaling
  2. Mixing
  3. Bulk (Primary Fermentation)
  4. Folding
  5. Dividing
  6. Preshaping
  7. Bench rest
  8. Shaping (Final)
  9. Final Fermentation/Final Proofing
  10. Scoring
  11. Baking
  12. Cooling
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What happens to the gluten molecules when they are mixed?

A

Gluten molecules are typically randomly bunched, haphazardly oriented in all directions. Mixing stretches the molecules, and aligns them in more or less straight lines, which are able to hold trapped CO2 produced by yeast during fermentation. This CO2 pushes gluten protein walls, causing them to expand, and solidify into the bread’s structure when baked.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What is the function of Glutenin?

A

Glutenin helps develop the dough structure, and provides the Elastic quality of the dough (resistance to stretching)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What is the function of Gliadin?

A

Gliadin provides the Extensible quality of the dough (ability to be stretched), so that the dough can stretch without tearing.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What are some of the causes of excess Elasticity (resistance to stretching) in a bread dough?

A
  • Insufficient bench rest after pre-shaping

- High protein flour, and mixing too much (too much development)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What are some of the characteristics of excess Elasticity in a bread dough?

A
  • The dough is fighting you during the rolling process
  • Ripping
  • Tearing
  • Resisting
  • Defying
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What are some of the causes of excess Extensibility (ability to be stretched) in a bread dough?

A
  • Weak flour
  • Insufficiently mixed
  • Too long of a rest after pre-shaping
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What are some of the characteristics of excess Extensibility in a bread dough?

A
  • no structure
  • flat
  • misshapen
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What happens when a bread dough is completely Overmixed?

A
  • The gluten breaks down
  • The dough becomes shiny and sticky as water is released back into the dough
  • There is low elasticity
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What are some of the characteristics of breads made with green (underaged/underoxidized) flour?

A
  • Low elasticity
  • Low oven spring
  • Low volume
  • Course crumb texture
  • Thick crust
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Why must we mix a bread dough longer when fat is added?

A

Lipids coat the gluten strands and delay development.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Why must we mix a bread dough longer when sugar is added?

A

Sugar softens the gluten structure.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What are some of the characteristics of Bulk/Primary Fermentation?

A
  • Organic acids are produced
  • Acidity produced strengthens the dough
  • Oxygen in the dough after mixing is consumed by the yeast, and fermentation proceeds in anaerobic state (without oxygen)
  • Major flavour develops
  • CO2 is produced
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What are 3 purposes of Folding?

A
  1. Degas the dough (excess CO2 impairs fermentation)
  2. Equalization of dough temperature
  3. Increase dough strength
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What are the 4 benefits of Preferments?

A
  1. Dough/gluten structure is strengthened due to the acidity produced
  2. Breads develop superior flavour
  3. Higher keeping quality due to the lower pH (higher acidity)
  4. Overall production time is reduced, because the organic acids are already incorporated into the final dough, which reduces the bulk fermentation time, and thus the total production time.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What are the 4-5 stages of Fermentation?

A

1.Bulk/primary fermentation (including folding)
2.Bench rest - after divide and preshaping
3.Final proof/fermentation - after final shaping
4.Oven spring. Fermentation ceases when the yeast dies at 60C/140F.
Optional: 5.Preferments

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What are organic acids and esters?

A

Organic acids and esters are aromatic compounds produced by yeast.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What is the major goal of the Final Fermentation/Proof?

A

Raise bread to desired degree, though not 100% or else it will collapse

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

What is the major goal of Scoring?

A

Create an intentional weak section to encourage a controlled expansion

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

How should we score a weak/over-risen bread dough?

A

Score lightly, or else the dough will flatten upon baking

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Bread baking: 25-50C

A
  • Rapid increase in yeast fermentation
  • High enzymatic activity
  • Beginning of crust formation
  • Starch swelling
  • Accelerated gas production and expansion, contributing to oven spring
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Bread baking: 50-60C

A
  • Rye starch begins to gelatinize
  • Bacteria die
  • Enzymes in yeast are inactivated
  • Yeast reaches “thermal death point” (140-60C)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Bread baking: 60-70C

A
  • Wheat starch begins to gelatinize
  • Loaf expands
  • Gluten coagulation beings
  • Amylase enzymes reach maximum activity
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Bread baking: 70-80C

A
  • Gluten coagulation is complete, and the dough structure is formed
  • Enzyme activity decreases
  • Rye starch gelatinization ends
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Bread baking: 80-90C

A
  • Wheat starch gelatinization is complete

- Enzyme activity ceases

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Bread baking: 90-100C

A
  • Maximum internal loaf temperature is reached

- Crust coloration begins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Bread baking: 100-177C

A
  • Maillard reaction develops crust color

- Ketones and Aldehydes form, eventually contributing to flavour and aroma

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

Bread baking: 149-204C

A

-Further crust color and flavour develop through caramelization

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

What are characteristics of an oversteamed loaf?

A
  • Flattened loaves
  • Thick, chewy crust
  • Scoring cuts that don’t spring open
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

If a dough is under risen, is it better to steam more or less?

A

It’s better to steam an under risen dough more, to ensure the bread can fully rise.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

If a dough is over risen, is it better to steam more or less?

A

It’s better to steam an over risen dough less, so the crust can firm before the bread can flatten out.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

How does steam enhance crust color?

A

In the early stages of baking, there is rapid high enzymatic activity on the surface of the loaf. These enzymes break down starches in dough into dextrins and other simple sugars, called “reducing sugars”, which contribute to crust color.
Steaming moistens the surface, which enables the enzymes to remain active for longer, resulting in a richer color. An unstemmed surface is too dry for enzymes to function, resulting in a pale, lustreless crust.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

How does steam enhance crust sheen?

A

Steam provides moisture which gelatinizes starches on the surface of the loaf. Starches swell, becoming glossy, resulting in a shining crust. Without steam, pyrolysis ensues, so that instead of gelatinizing, the starches and crust remain dull.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

How does steam enhance loaf volume?

A

Without steam, the surface heats up, and the crust forms during oven spring, which impedes the bread’s ability to attain full volume. With steam, the surface stays moist longer, which allows for full oven spring to take place before the crust forms.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

Why would a baker vent the oven/notch the doors partially open at the end of a baking?

A

When a bread finishes its bake in a dry oven, the result is a thin and crisp crust.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

What is starch retrogradation?

A

The staling process.
Before baking: starches are in a crystalline state
During baking: starches gelatinize as they swell with water
During cooling: starches revert to former crystalline structure, and the crumb of the bread hardens

37
Q

What are 6 classes of wheat cultivated in America?

A
  1. Hard red winter
  2. Hard red spring
  3. Hard white winter
  4. Durum - pasta production
  5. Soft white winter
  6. Soft white spring
38
Q

What is the difference between Winter wheat and Spring wheat?

A

Winter wheat is grown in climates with gentler winters, sown in Fall and harvested in Summer.
Winter wheat = High Quality gluten protein, with low amount of protein (11-12%)
Spring wheat is grown in climates with fierce winters, sown in Spring and harvested late Summer.
Spring wheat = High Gluten flour, and higher protein content (13-15%)

39
Q

What is the difference between White and Red wheat?

A

The White comes from a recessive gene for the bran color, as opposed to Red, resulting in a milder bran flavour.

40
Q

When is the Bran and Germ removed from the kernel?

A

The Bran and Germ are removed from the kernel before roller milling white flour (not when stone ground).

41
Q

What percentage of the wheat kernel is composed of the Bran layers?

A

Bran layers = 14% kernel, composed of cellulose and minerals.

42
Q

The wheat kernel is enclosed by several outer husk layers, known collectively as the __________

A

Pericarp

43
Q

The edible bran layer of the kernel resides just inside the ______

A

Pericarp

44
Q

The innermost bran layer is called the ________

A

Aleurone

45
Q

What percentage of the wheat kernel is composed of the Germ?

A

Germ = 2.5-3.5% kernel

46
Q

What percentage of the Endosperm (not kernel) is composed of Water?

A

Water composes 14% of the Endosperm

47
Q

What percentage of the wheat kernel consists of starch?

A

Starch = 70-73% of the weight of the entire kernel

48
Q

Flour that is high in protein is…

A

Low in starch, and higher in water absorption

49
Q

Flour that is low in protein is…

A

High in starch, and lower in water absorption

50
Q

What are the functions of Glutenin?

A
  • Elasticity
  • Resist extension
  • Good shaping
  • No sag
51
Q

What are the functions of Gliadin?

A
  • Extensibility

- Extend loaf into the desired shape

52
Q

What is the function of the Amylase enzyme in Fermentation?

A

The Amylase enzyme converts starch into sugar, which is consumed by yeast to generate Fermentation. The Amylase focus on the damaged starch particles, which allow for easy access.

53
Q

What does 75% extraction mean, in regards to wheat milling?

A

If you start with 100lbs of grain, and end with 75lbs flour, the flour is considered to be 75% extraction.
100% extraction is Whole Wheat Flour.

54
Q

What is the difference between products made with stone ground flour, vs roller-milled flour?

A

Stone ground flour provides better flavour.

Roller-milled flour produces better volume.

55
Q

What is Straight Flour?

A

All the streams of the sifted flour are reblended, and the entire endosperm is therefore recombined.

56
Q

What is Patent Flour?

A

Flour milled from the part of the kernel closest to the centre of the endosperm. This flour is the best for bread making.

57
Q

What is Extra short/Fancy patent flour?

A

Flour milled from the very Heart of the endosperm

58
Q

What does Short, Medium, and Long Patent flours mean?

A

The growing distance further from the centre of the endosperm.

59
Q

What is Clear Flour?

A

Flour milled from the outer periphery = kernel, darker color.
High level minerals present toward periphery.
More protein than patent flour (though not all of the protein is usable in the sense of being beneficial to bread volume)
It is used in Rye breads, where its darker color is not considered a negative factor.

60
Q

What is Tricticale?

A

In 1875, Scotland crossed Rye and Wheat, producing Tricticale.

61
Q

What 2 proteins is Rye flour plentiful in?

A
  • Gliadin (extensible)
  • Glutelin (similar to glutein)
    However, due to presence of pentosans, gluten formation is not possible, resulting in a dense structure
62
Q

What enzymes is Rye grain high in?

A

Rye grain is high in amylase enzymes

63
Q

What are pentosans?

A

Pentosans are polysaccharide substance found in plants.

  • contribute to high water absorption
  • compete with glutelin and gliadin in flour for moisture, preventing gluten development.
  • fragile, easily broken, resulting in the rye doughs becoming sticky as the flour unknits.
64
Q

What effect do amylase enzymes have on rye doughs?

A

Amylase converts starch into sugar. It isn’t destroyed by heat until 176F (80C), which means it can wreak havoc by breaking down starch into sugar during the bake, as the starches gelatinize, preventing the starch from forming a well-structured crumb. This results in a gummy, pasty crumb.

65
Q

What effect does sourdough have on rye?

A

Sourdough inhibits the decomposing activity of amylase in rye, stabilizing the dough.

66
Q

What is pumpernickel rye?

A

Coarse meal, rather than flour. Made from milling the entire rye berry.

67
Q

What is the effect of hard water?

A

Water that is too hard tightens the gluten and lowers the fermentation rate.
The minerals make water absorption harder for proteins.

68
Q

How does salt slow fermentation?

A

Yeast cell walls are semipermeable. The cells absorb oxygen and nutrients via osmosis, and give off enzymes etc to the dough environment. Salt is hygroscopic, which pulls some water through the yeast cell walls, slowing fermentation.

69
Q

How does salt indirectly contribute to crust colouring?

A

In the absence of salt, yeast consumes the available sugars, which will then not caramelize, leaving the crust plain and dull.
- Salt also preserves the color and flavour of flour. It preserves the carotenoids by delaying dough oxidation.

70
Q

What 4 conditions does yeast require to survive?

A
  1. Moisture
  2. Oxygen
  3. Food
  4. Appropriate temperature
71
Q

What does Saccharomyces cerevisiae mean?

A

A strain of commercial bakers yeast

72
Q

Why does yeast require water to absorb nutrients?

A

Yeast can only absorb nutrients in a dissolved state.

73
Q

Yeast is only able to absorb…

A

Small, molecule nutrients, like simple sugars. Thus, yeast releases enzymes to break down the large-molecule nutrients in dough.

74
Q

When is oxygen obtained in the baking process?

A

Oxygen is mostly obtained via mixing. Once it’s used up in a matter of minutes after being mixed, fermentation continues in an anaerobic state.

75
Q

What is the commercial yeast optimum temp range for fermentation?

A

86-95F / 30-35C

76
Q

What is the moisture content of fresh yeast?

A

70%

77
Q

What is the moisture content of dry yeast?

A

5-7%

78
Q

Fresh yeast -> Active dry

A

Fresh x 0.4 = Active Dry

79
Q

Fresh yeast -> Instant dry

A

Fresh x 0.33 = Instant Dry

80
Q

Why does yeast activity decrease when there is too much sugar present?

A

Sugar is hydroscopic, and claims the moisture from the yeast.

81
Q

Why do eggs contribute to crust color?

A

Eggs contribute to crust color due to the lipids (fats) in the yolks.

82
Q

Why does milk contribute to crust color?

A

The lactose sugar in the milk caramelizes on the surface of baked goods, contributing to color.

83
Q

What does hydrogenation do to the shelf life of a fat?

A

Hydrogenation increases the shelf life of a fat, and curtails rancidity.

84
Q

What is the only yeasted preferment dough that contains salt?

A

Pate Fermentee (Old dough)

85
Q

What is the hydration level of a Poolish?

A

100%

86
Q

What is the hydration level of a typical stiff Biga?

A

50-60%

87
Q

What is a sign of ripeness in a Poolish?

A

The surface is covered with small bubbles

88
Q

What is a sign of ripeness in a stiff Biga and stiff Pate Fermente?

A

The pre ferment is domed, and use beginning to recede in the centre.

AIT Prep (14 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions