CHAPTER 3: OVERVIEW OF THE BAKING PROCESS Flashcards
1
Q
What three distinct stages occur in baking once ingredients are weighed?
A
First, ingredients are mixed into batters or doughs. Next, the batter or dough is baked, and finally it is cooled.
2
Q
Why are the three distinct steps so hard to control?
A
Many chemical and physical changes occur in products as they pass through all three phases.
3
Q
Why is proper weighing of ingredients important?
A
Successful formulas are carefully balanced mixtures of structure builders (tougheners), tenderizers, moisteners and driers.
4
Q
What are structure builders?
A
Ingredients that hold the volume and shape of baked goods.
5
Q
Name this method: All ingredients are mixed until dough is smooth and well developed. Examples?
A
Straight dough method; yeast-raised breads.
6
Q
Name this method: Liquid, yeast, part of flour, part of sugar mixed into batter or dough (called a sponge or preferment) and allowed to ferment; added to remaining ingredients and mixed until dough is smooth and well developed. Examples?
A
Sponge and dough method; yeast raised breads made with poolish (liquid sponge), biga (Italian sponge, usually stiff), leaving (naturally fermented sponge), or other sponge or preferment.
7
Q
Name this method: Shortening and sugar creamed; eggs added, then liquids (if any) added alternately with sifted dry ingredients at low speed. Examples?
A
Creaming or conventional method; shortened cakes and coffee cakes, cookies, cake-like muffins.
8
Q
Name this method: Sifted dry ingredients blended on low speed; softened fat cut in with paddle; liquids added slowly to blend in two stages (eggs added in second stage), then beaten to aerate. Examples?
A
Two-stage or blending method; high-ratio cakes.
9
Q
Name this method: All ingredients blended on low speed, then whipped on high, and finally medium speed to aerate. Examples?
A
Liquid shortening method; High-ratio liquid shortening cakes.
10
Q
Name this method: Warmed whole eggs (or yolks) and sugar whipped until very light and thick; liquids added, sifted dry ingredients gently folded in, followed by melted butter (if required) or whipped whites (if separated). Examples?
A
Sponge or whipping method; Sponge cake (biscuit), genoise, lady fingers, madeleins.
11
Q
Name this method: Egg whites and sugar whipped until soft peaks form; sifted dry ingredients gently folded in. Examples?
A
Angel food method; Angel food cake.
12
Q
Name this method: Sifted dry ingredients stirred or blended on low speed; oil and other liquid ingredients added and lightly blended until smooth; egg whites and sugar whipped until soft peaks form and folded into flour-oil mixture. Examples?
A
Chiffon method; Chiffon cake.
13
Q
Name this method: Sifted dry ingredients stirred or blended on low speed; liquid fat and other liquid ingredients added in one stage and lightly blended just until moistened. Examples?
A
Muffin or one-stage method; muffins, quick breads, quick coffee cakes.
14
Q
Name this method: Sifted dry ingredients stirred or blended on low speed; solid fat rubbed or cut in by hand or with paddle; liquids stirred in gently. Examples?
A
Biscuit or pastry method; biscuits, scones, pie pastry, blitz puff pastry.
15
Q
What are the opposite of structure builders? What do they do?
A
Tenderizers are ingredients in baked goods that interfere with the formation of structure.
16
Q
Why is a certain amount of tenderizing necessary in all baked goods?
A
So that they are easy to bite into and pleasant to eat.
17
Q
What happens when too much tenderizer is added?
A
Causes products to crumble and fall apart.
18
Q
Examples of tenderizers.
A
Sugars and syrups, fats and oils, and leavening agents.
19
Q
Moisteners include what?
A
Water and ingredients that contain water, such as milk, eggs, cream, and syrups. Moisteners also include liquid fat ingredients, such as oil.
20
Q
What happens when you add too many structure builders?
A
It causes toughening.
21
Q
Examples of structure builders.
A
Flour, eggs, cocoa powder and starch.
22
Q
What specific components in flour make it a structure builder?
A
Gluten protein molecules and starch molecules.
23
Q
What specific component of eggs makes them structure builders?
A
The egg protein molecules.
24
Q
What are the opposite of moisteners? What do they do to moisteners?
A
Driers are ingredients that absorb moisteners.
25
Examples of driers.
Flour, cornstarch, dry milk solids, and cocoa powder.
26
Is oil both a tenderizer and moistener?
Yes
27
Is flour a structure builder and drier?
Yes
28
Two methods used to make muffins.
Muffin method and creaming method.
29
Obvious reason to mix ingredients.
Mixing distributes ingredients evenly throughout batters and doughs.
30
What do batters and doughs do to air while mixing?
Trap it.
31
What do air cells eventually form in baked goods?
The crumb.
32
The many pockets or air and other gases in batters and doughs.
Air cells
33
The air cells are surround by cell walls which consist or what?
A continuous network of egg and gluten proteins embedded within starch and other particles.
34
Because of the ability of batters and dough to trap air and gas cells they are sometimes referred to as what?
Foams
35
When is a baked good considered a sponge? Why?
Once cell walls set into a porous crumb during baking because air is no longer trapped inside.
36
Is the term "sponge" used only for certain textures?
No, it's used whether the product has a springy, spongy texture or not.
37
What is meant by the "crumb" or "grain?"
The soft inside of a baked good.
38
What is air composed of? Percentages?
A mixture of gases: 78% nitrogen, 21% oxygen, 1% argon, .04% carbon dioxide.
39
Most important gas in air? Why?
Oxygen because it is required for life and many chemical reactions important to the baker.
40
What does oxygen do for gluten and flour?
Strengthens gluten and whitens flour.
41
Oxygen causes certain destructive reactions such as what?
Rancidity of fats and oils.
42
Why are nuts often vacuum-packed?
To avoid rancidity from exposure to oxygen.
43
Amount of water in strawberries.
92%
44
Amount of water in lemon juice.
91%
45
Amount of water in orange juice.
88%
46
Amount of water in whole milk.
88%
47
Amount of water in whole eggs.
75%
48
Amount of water in bananas.
74%
49
Amount of water in sour cream.
71%
50
Amount of water in cream cheese.
54%
51
Amount of water in jellies and jams.
30%
52
Amount of water in butter.
18%
53
Amount of water in honey.
17%
54
Amount of water in raisins.
15%
55
Do most air cells and gas bubbles start fairly large?
Yes
56
What happens to air cells with continued mixing?
They break into smaller ones.
57
Why do gases and air cells become important during baking?
While more gases are generated during baking, no new air cells form. This means if baked good are to have proper structure they must be mixed properly.
58
Throughout the mixing process, what breaks up large particles?
The friction of the mixer on the batter or dough.
59
What does breaking up large particles help accomplish?
Allows them to dissolve or hydrate faster in water.
60
What happens as particles hydrate?
Water becomes less able to move freely and the batter or dough becomes thicker.
61
What is the universal solvent?
Water
62
Is the ability of water to dissolve or hydrate particles an important part of mixing?
Yes
63
How does water play a part in mixing even when it is not an ingredient in the formula?
Because many ingredients are significant sources of water.
64
What happens until molecules either dissolve or are hydrated in water?
They do not act as expected.
65
Undissolved sugar crystals aren't able to do what?
Moisten or tenderize cakes, to stabilize whipped egg whites or to taste sweet.
66
Undissolved salt is unable to do what?
Slow yeast fermentation or preserve food.
67
Undissolved baking powder doesn't produce what?
Carbon dioxide for leavening.
68
Do many large molecules such as proteins and starches dissolve?
No, they hydrate.
69
When does hydration occur?
When large molecules attract and bond to water.
70
Layers of water form what around hydrated molecules?
Liquid shells that suspend them.
71
Why does flour need to hydrate?
To form the flexible web called gluten.
72
Why is gluten important for what in baking?
Proper volume and crumb structure.
73
What else does water do for yeast?
It activates yeast and allows fermentation to occur. Without sufficient water, yeast cells remain dormant or die.
74
What is dough autolysis?
Refers to a rest period that follows a brief, slow mixing of the flour and water that is used in yeast dough.
75
How long is the rest period for autolysis?
About 30 minutes.
76
What happens during the autolysis rest period?
Water hydrates proteins and starches, improving extensibility, or stretchiness, of doughs.
77
Does autolysis reduce total mixing time of dough? What does this accomplish?
Yes, which reduces the dough's exposure to oxygen in air.
78
What is good and bad about oxygen in dough?
Some exposure is desirable for dough development but some bakers believe that too much oxygen causes the flavor of bread to deteriorate and the color to bleach excessively.
79
Two-step process for pie pastry dough.
Solid fat is first mixed or rubbed into flour before water is added.
80
Why is it important to rub plenty of fat into the flour for pie dough?
Flour particles coated with fat will not easily absorb water. This limits the ability of structure building gluten to form, and makes for a more tender pie pastry.
81
Why are pie pastries made by rubbing fat thoroughly into flour considered short or mealy?
Because they are so tender that they crumble into short or corn-meal size pieces
82
Mealy pie pastry is less likely to do what?
Absorb pie juices and toughen.
83
More often, what type of pie pastry is considered more desirable?
Flakey over mealy.
84
What is required of fat chunks for flakiness?
The solid fat remains in chunks; the larger and more solid the chunks, the flakier the pie pastry.
85
Explain the process for flakey pastry dough.
Solid fat is rubbed into flour just until it is the size of hazelnuts of lima beans. Then, the dough is rolled to flatten the lumps of fat and distribute them evenly throughout.
86
Why are flakiness and tenderness usually at odds?
For flakiness, fat is kept as large chunks; for tenderness and mealiness, fat is thoroughly rubbed into flour.
87
Why must ice cold water be used for flaky pastry?
The fat must remain in solid chunks. If it melts from water that is too warm, the pastry will be mealy.
88
Which is more at risk to become tough, flaky or mealy pastry? Why?
Flakey pie pastry is particularly at risk for toughening because flour particles in flaky pastry are not well coated with fat; water can penetrate more easily.
89
What is done to allow moisture absorption of pastry dough without excessive mixing?
The dough is chilled for several hours or overnight before continuing. This allows moisture absorption and keeps fat from smearing into dough.
90
How do you create a pie pastry that is flaky and tender?
Limit the extent of mixing, both before and after water is added, and chill the dough before rolling and baking.
91
What ingredient is a convenient means for adjusting the temperature of batters and doughs?
Water
92
Why is water a convenient means for adjusting the temperature of pastry pie dough?
Cold water helps regulate the temperature of fat and ensures a flakier crust.
93
Why is water a convenient means for adjusting the temperature of bread-making?
Carefully controlling water temperature in bread-making ensures that mixed dough is at the proper temperature for fermentation. A small amount of frictional heat is acceptable, even desirable, but too much warms yeast doughs above the ideal temperature for proper fermentation.
94
Does the amount of water in batters and doughs affect their viscosity or consistency?
Yes
95
The consistency of a flour mixture defines whether it is what?
A batter or dough.
96
What are batters?
Unbaked flour mixtures that are relatively high in moisture, making them thin and pourable or scoop able.
97
Examples of batter.
Cakes, crepe, and muffin batters.
98
What are doughs?
Unbaked flour mixtures that are relatively low in moisture, making them thick and moldable.
99
Examples of dough.
Bread, pie pastry, cookie and baking powder biscuit doughs.
100
Unlike many ingredients in baking, what doesn't dissolve in water or hydrate?
Fat
101
What do solid fats and oils do during baking?
Solid fat breaks into small chunks and liquid fat breaks into tiny droplets during mixing, forming an emulsion. These small chunks and tiny droplets spread throughout doughs and batters, coating particles by bonding to them.
102
Anything coated by fat cannot absorb what easily?
Water
103
Why are fats and oils such effective tenderizers?
They coat structure builders, such as gluten proteins and starches, and interfere with their ability to hydrate and form structure.
104
Name one element of baking that would not happen at room temperature.
Starch gelatinization.
105
After mixing, how many separate events happen during baking?
11 that are interrelated and may occur simultaneously.
106
Stage 1
Fats Melt
107
One of the first things that happen when baked goods are placed in the oven.
Fats melt
108
At what temperature do fats melt?
It varies between fats.
109
What melts first, butter or all-purpose shortening?
Butter
110
Most fats melt somewhere between what?
90º-130ºF (30º-55ºC)
111
Explain what happens as fat melts in the oven.
As they melt, trapped air and water escape. Water evaporates into steam vapor, and the air and steam expand, pushing on cell walls so that the baked goods increase in volume. In other words, fat melting contributes to leavening.
112
In general, the later a fat melts the more it what? Why?
The more it leavens because the gases escape about the same time that the cell walls are firm enough to hold their shape.
113
Do many fats provide more volume and flakiness than butter? Why?
Yes, because they have higher melting points.
114
What happens if fat has too high a melting point?
It can have an unpleasant waxy mouthfeel.
115
An example of fat designed to have a very high melting point for maximum volume and flakiness.
Puff pastry margarine.
116
Besides melting point, what effects a fats ability to leaven?
The amount of water and, to a lesser extent, the amount of air in fat.
117
Which provides more leavening, puff pastry shortening or puff pastry margarine? Why?
Puff pastry margarine because it contains 16% water where shortening contains none.
118
What provides more leavening, creamed shortening or shortening that has not been creamed? Why?
Creamed shortening because its had extra air beaten into it.
119
How much does liquid oil contribute to leaving? Explain.
It contributes no leaving because it contains no air or water and has no melting point.
120
Once melted, fat slithers through batters and doughs coating what 3 things?
Gluten strands, egg proteins and starches.
121
The more fats and oils coat structure builders the more effectively they ______.
Tenderize
122
Why do fats that melt early tenderize more than those that melt later in baking?
They have more time to coat structure builders.
123
Why does oil often tenderize more than solid fat?
Because it begins coating structure builders during the mixing stage.
124
As solid fats melt and liquefy, they thin out batters and doughs. Why is this a possible problem (think cookies and cakes)?
The cookie that spreads and bakes up thin and crisp is desirable but a really thin cake batter will collapse and form tunnels as it bakes.
125
Stage 2
Gases Form and Expand.
126
Three most important leavening gases in baking.
Air, steam and carbon dioxide.
127
Steam forms when what is heated?
Water
128
What is needed to dissolve slow acting baking powders so they release carbon dioxide?
Heat
129
How much heat is needed to dissolve baking powder so it releases carbon dioxide?
It ranges from room temperature and continues up to 170ºF (75ºC) and above.
130
Once released, carbon dioxide dissolves into what portion of the batter?
Liquid portion.
131
As temperatures rise, gases move where?
The air cells formed during mixing, enlarging them.
132
What else does heat causes gas bubbles to do besides rise? What does this accomplish?
It causes them to expand which is necessary for leavening and tenderizing.
133
What happens as gases expand?
They push on cell walls, farcing them to stretch. The product increases in size and volume; in other words, it leavens.
134
What is the main cause of oven spring and fast expansion of yeast dough during the first few minutes of baking?
Gas bubbles expanding due to heat and stretching cell walls during leaving.
135
How does leavening make baked good easier to bite in to?
Because cell walls are stretched, they are thinner, making baked goods easier to bite in through; that is, making it more tender.
136
Stage 3
Sugar Dissolves
137
For many batters and doughs, does sugar usually dissolve completely?
Yes
138
What happens if batters and doughs are high in sugar or low in moisture? Examples?
Undissolved sugar crystals will be present at the start of baking. These undissolved crystals help thicken and solidify batters. Examples are most cookie doughs and some cake batter recipes.
139
What happens as the undissolved sugar crystals begin heating up? How is it similar to melted fat?
They dissolve in water that is present, forming a sugar syrup. This thins out batters and doughs as they approach 160ºF (70ºC), much as melted fat thins them out; makes batters and doughs susceptible to tunneling or collapse.
140
Stage 4
Microorganisms Die
141
What are microorganisms? Examples.
Small living entities such as yeast, mold, bacteria and viruses.
142
Most microorganisms die at what temperature? Other factors?
Most die about 140ºF (60ºC), but actual temperature depends on several things, including the type of microorganisms and how much sugar and salt are present.
143
Do raw egg proteins looks like straight lines or clumps?
They start off as clumps and unwind as heat is introduced.
144
What stops once yeast dies? Why is this desirable?
Fermentation stops. Over-fermented dough has an overpowering sour flavor.
145
Stage 5
Egg and Gluten Proteins Coagulate
146
Are egg and gluten proteins two of the oct important structure builders?
Yes
147
At what temperature range do egg proteins coagulate?
Between 140º-160ºF (60º-70ºC)
148
What happens to egg proteins as they are heated?
As they are heated molecules unfold and bond to one another. At the same time, they stretch from the pressure of expanding leavening gases. Eventually, water is released from the proteins, and the bonding proteins become rigid and lose their ability to stretch. It is this rigid structure that helps set the final size and shape of baked goods.
149
For best volume, protein coagulation must be carefully timed with what? How is this accomplished?
Carefully timed with gas expansion. This occurs only if ingredients are correctly weighed, and if the oven is set and calibrated to the proper temperature.
150
What happens to baked goods if egg or gluten proteins are stretched too thin?
They break and the baked good collapses unless enough starch is present for gelatinization.
151
Stage 6
Starches Gelatinize
152
What is often the forgotten structure builder in flour? Why?
Starch is because gluten plays such an important and dominant role in raw bread dough.
153
Once bread is baked, its structure is built as much, or more, on _____ than gluten.
Starch
154
Do sugars, fats and starched affect the coagulation temperature of egg proteins?
Yes, they increase it.
155
Why is it difficult to define the coagulation temperature of egg proteins in baked goods?
Many factors such as sugars, fats and starched change it.
156
What is the traditional way to make bagels?
Briefly boil them in hot water before they are baked.
157
Why do bagels shine when they are boiled?
Boiling water gelatinizes starch that is on the surface of the bagel. The gelatinized starch forms a smooth film, a surface so smooth that light reflects off it in an even shine.
158
Why is starch so important in baked bread?
Much of the gluten in bread dough stretches so far during baking that it breaks.
159
Is gelatinized starch structure often softer and more tender than coagulated egg and gluten proteins?
Yes
160
Much of the soft crumb of freshly baked bread is from what?
Gelatinized starch.
161
What does too much starch produce?
Toughness and dryness.
162
When does starch gelatinization occur?
When starch granules absorb and trap water as they are heated.
163
What are starch granules?
Small particles or grains that are packed with starch molecules.
164
Raw and cooked starch granule texture.
Hard and gritty but swell to a larger size and soften when cooked.
165
What happens to starch granules if enough water is present?
Starch molecules can leach out of the granules.
166
Do starch granules grab any water they can get, including water released from protein coagulation?
Yes
167
Besides water, starch gelatinization requires what?
Heat
168
Starch granules begin swelling around what temp?
120º-140ºF (50º-60ºC). By 170ºF (75ºC) Starch gelatinization is well underway, with granules having absorbed a significant amount of water.
169
What happens to doughs and batters during starch gelatinization around 170ºF?
They thicken considerably and take the final shape.
170
Gelatinization is not complete until what temperature? What happens to granules?
200ºF (95ºC) or so, and only if enough water is available. If it is, granules begin to deform and collapse, and starch molecules move out of granules.
171
Is it rare for all the starch in baked goods to fully gelatinize? Why?
Yes, because there is usually not enough water or time available for it to occur.
172
Example of how all starch in baked goods rarely gelatinizes (pie and cookie dough).
Very little starch gelatinization occurs in pie or cookie dough, because they contain very little water. Instead, structure of pie relies mostly on gluten, and cookies rely on gluten and egg proteins.
173
Is the structure of cake dependent heavily on starch gelatinization because they are high in water?
Yes, and coagulated egg proteins.
174
Do other ingredient increases the temperature of starch gelatinization? What does this mean for sweet, rich bread dough?
Yes, sugars and fats make these doughs gelatinize at higher temps than lean dough.
175
As with protein coagulation, once starch gelatinization is underway, what happens to the shape and volume? Is it done cooking?
The final volume and shape are set but it still has a wet, doughy texture, little color and an off taste.
176
Does flour contain a very high amount of starch?
Yes
177
Bread flour typically contains how much starch?
70%
178
Stage 7
Gases Evaporate
179
Do baked goods only contain the three main gases? Explain.
No, many liquids, including vanilla flavoring and alcohol, evaporate to a gaseous state when heated, and any liquid that evaporates to a gas functions as a leavening gas.
180
Should other gases (vanilla, alcohol) be underestimated? Example (yeast fermentation).
Since alcohol is an end product of year fermentation, all yeast-raised baked goods contain a measurable amount of alcohol.
181
Are carbon dioxide and other gases lost in small amounts from batters and doughs as temperatures warm above room temp? Why?
Yes, this is because cell walls are not completely solid; the network of egg and gluten proteins allows slow but steady movement of gases throughout unbaked products.
182
At a certain point, do large amounts of gas escape? What is happening to egg proteins and starches at this time?
They are coagulating and gelatinizing. That is, as the structure of baked goods becomes more rigid, it also becomes more porous to gases--transforms from a foam to a sponge.
183
At what temp in bread does it turn from a foam to a sponge? Can it still hold CO2?
About 160ºF (72ºC). It is at this point that bread loses its ability to hold carbon dioxide.
184
What important changes take place as gas escapes from baked goods?
First, a dry, hard crust forms on the surface from a loss in moisture. At this stage, the crust is still pale white. Two, baked goods lose weight through moisture. Three, a change in flavor; gases escaping from products like vanilla.
185
On average, how many ounces of dough must be scaled to yield 454 grams of bread?
18 ounces
186
Describes texture of baguettes and milk bread crusts?
Depending on the formula and oven conditions, the crust may become crisp (baguettes), or soft, as it does in breads made with milk.
187
What is happening to flavor as gases escape and fill a room with a pleasant aroma?
The baked goods are losing this flavor.
188
Alcohol and carbon dioxide are associated with the taste of what?
Raw dough
189
A significant amount of CO2 and alcohol have evaporated at what temp? What happens to flavor?
170ºF (75ºC) creates a subtle yet important change in flavor to products high in these gases, such a test doughs.
190
Why is steam injected into ovens during bread baking?
Because of the nature of bread formulas, crusts form fairly quickly an many yeast breads. Once a dry, hard crust forms, bread can no longer expand in volume, even if gases within continue to expand. At beast, they may crack the surface of bread but won't provide more leavening. Steam keeps the bread moist and flexible allowing in to become giber, lighter and less dense.
191
What does steam injection do for the crust of bread?
Because the formation of crust is delayed, steam injection promoted formation of a thinner crust. The crust is crisper and glossier because moist steam facilitates the gelatinization of starch on the surface of bread.
192
What does microwaved bread look and taste like?
Doesn't brown well and tastes flat.
193
Why don't microwaves cook bread well?
Ovens are hot and heat from the outside in, microwaves remain cool and heat products more evenly throughout. This means the bread's outside surface doesn't get very hot in the microwave; no Maillard reaction.
194
Stage 8
Caramelization and Maillard Browning Occur on Crust
195
What happens as long as water continues to evaporate off the crusts of baked goods (think Maillard)?
Evaporative cooling keeps the surface from rising in temperature.
196
What happens once evaporation slows significantly (think Maillard)?
Surface temperatures rise quickly to 300ºF (150ºC) or so. High heat breaks down sugars and proteins and results in a desirable baked flavor.
197
Why does Maillard browning contribute to the flavor of a wide range of foods?
Because food contains many different types of sugar and proteins.
198
Do nuts, roast beef and baked breads benefit from Maillard browning?
Yes
199
What is true about the first 8 stages mentioned (importance)?
They are the main ones important to bakers and pastry chefs.
200
Stage 9
Enzymes Are Inactivated
201
What are enzymes?
Proteins that acts as biological catalysts in plants, animals and microorganisms.
202
What do enzymes accomplish?
They catalyze, or speed up, chemical reactions without actually being used in the process. This makes them very efficient; a little goes a long way.
203
Can enzymes cause reactions to occur that might not happen otherwise?
Yes
204
Are all enzymes denatured by heat? Why?
Yes, because they are all proteins.
205
What happens when enzymes are denatured?
It stops their activity.
206
Most enzymes are inactivated around what temp?
Between 160º-180ºF (70-80ºC), but they vary in heat sensitivity.
207
Increasing oven temperatures increase the activity of what?
Enzymes
208
Is amylase an enzyme?
Yes
209
Name three bread dough ingredients amylase is present in.
Malted barley flour, diastic malt syrup and certain dough conditioners or improvers.
210
Amylase is also known as what?
Diastase
211
What does amylase do before it is inactivated?
Breaks down starches into sugars and other molecules.
212
Why is a certain amount of starch breakdown desirable in bread?
It softens the bread and keeps it from becoming stale too quickly.
213
What happens to bread if too much starch is destroyed?
Turns to mush.
214
Why is it important that amylase is rendered inactive by heat?
It controls the amount of starch breakdown.
215
Name 2 other enzymes present in baking ingredients.
Proteases and lipases.
216
What do proteases break down?
Proteins
217
What do lipase's break down?
Lipids (fats, oils and emulsifiers).
218
Suffix that is part of the name of many enzymes.
-ase
219
Stage 10
Changes Occur to Nutrients
220
Examples of nutrients in food.
Fat, proteins, carbohydrates, vitamins and minerals.
221
Does heat change certain nutrients in very important ways? Example: proteins and starches.
Yes, proteins and starches in flour are more digestible once they are heated. This means that baked foods containing flour are often more nutritious than raw foods.
222
Does heat destroy vitamin C?
Yes, it destroys ascorbic acid.
223
Stage 11
Pectin Breaks Down
224
Is pectin present in batters or doughs?
No
225
Is pectin one of the main components holding fruit together?
Yes
226
What happens to pectin when it is heated (one word)?
It dissolves.
227
While other changes cause fruits to soften, is pectin breakdown one of the most important?
Yes
228
Stage III
Cooling
229
Why must baked items be removed right before (not after) being bakes to perfection?
Carryover cooking will either finish or ruin your product.
230
Even when properly wrapped, baked goods continue to change during storage. Explain what happens with gases.
Gases continue to escape or they contract, and products without sufficient structure, such as soufflés and under baked items collapse.
231
Even when properly wrapped, baked goods continue to change during storage. Explain what happens with fats.
Fats resolidify and greasiness decreases. Depending on the fat, however, the product could become hard and waxy, as is the case with puff pastry made with a high-melting fat.
232
Even when properly wrapped, baked goods continue to change during storage. Explain what happens with sugars.
Sugars recrystallize on the crusts of low-moisture, high-sugar products, such as cookies and certain cakes and muffins. This gives these products a desirably crunchy crust.
233
Even when properly wrapped, baked goods continue to change during storage. Explain what happens with starch molecules.
Starch molecules bond and solidify, and the structure gets firmer and more rigid. Starch bonding--called retrogradation--continues over the next several days, and it is the main reason for the staling of baked goods. Stale baked goods have a hard, dry, crumbly texture.
234
Each product differs in how much heat it will retain. What's the difference between the heat retention of a cream puff vs cheese cakes?
Cream puff are hollow and must be well baked before removing because heat diffuses quickly. Cheese cake is more dense and will hold heat longer making it a culprit for carryover cooking.
235
Even when properly wrapped, baked goods continue to change during storage. Explain what happens with proteins.
Protein molecules also bond and solidify and may contribute to staling. Until delicate baked goods cool and structure solidifies, it is best not to cut into them, so they will not crush.
236
Even when properly wrapped, baked goods continue to change during storage. Explain what happens with moisture.
Moisture is redistributed within the crumb of baked goods, and may also contribute to staling. In high-moisture products like bread, moisture moves from moist crumb to dry crust, and crust losses its crispness over the next day, sometimes becoming tough and rubbery.
237
Even when properly wrapped, baked goods continue to change during storage. Explain what happens with flavors.
Flavors evaporate, and over the next day or so, wonderful fresh-baked flavors are lost. Some flavors loss occurs because flavors become trapped by starches as they retrograde. Where this is the case, a brief reheating in the oven recovers some lost flavor--and softens the structure.
