Cooling

Question 1

most fats melt at temp somewhere between?

Answer 1

30-55C

Question 2

What happens to air during baking process (in terms of melting fats)

Answer 2

expands

Question 3

The later a fat melts, the more it leavens bread because???

Answer 3

the gases escape at about the same time that the cell walls are firm enough to hold their shape

Question 4

in terms of texture, low melting point provides volume and flakiness when used properly

T or F

Answer 4

TRUE

Question 5

What does fat with too high of a melting point give in terms of texture??

Answer 5

unpleasant waxy mouthfeel

Question 6

explain how fats increase tenderness

Answer 6

the melted fats slithers through batters and doughs, coating gluten strands, egg proteins, and starches which interfere with structure builders and prevents them from forming structure

Question 7

which tenderizes baking products more, fats that melt early or otherwise

Answer 7

fats that melt early bc they have more time to coat structure builders

Question 8

which tenderizes more, liquid or solid fat

Answer 8

liquid bc it already begins coating during mixing stage

Question 9

in terms of leavening effects, do amount of water and amount of air affect ability to leaven???

Answer 9

yESS

Question 10

which leavens more, puff pastry margarine with 16% water or puff pastry shortening with no water

Answer 10

with waterrrrrr

Question 11

in terms of leavening, which one leavens more, that with creamed shortening (it means more beating, more air) or that with shortening which was not creamed

Answer 11

creamed shortening bc of presence of air (remember, water and air affect leavening!!!)

Question 12

in terms of crust formation, colored, dry, dense, and with elongated or small cells make up a soft and chewy crust orr cohesive and hard crust material

Answer 12

the answer is the latter

Question 13

the crust water content and thickness are highly affected by WATER EVAPORATION, which factoris not included

temp at which cells collapse
intensity of drying at the dough surface
duration of baking
melting point of fat

Answer 13

melting point of fat

it should be initial porosity of dough

Question 14

water loss is an essential part of crust formation, why?

Answer 14

bc fast evaporation of water at the dough surface due to high temp impedes/slows down/retards/disrupts the full gelatinization of starch in the crust

Question 15

it is the break down of molecules such as sugars and proteins on the surface of baked goods resulting to desirable baked flavor and brown color

Answer 15

Maillard Browning and caramelization

Question 16

this browning is due to the sugar breakdown in the presence of proteins

Answer 16

Maillard browning

Question 17

this browning is due to the sugar breakdown in the presence of heat and water

Answer 17

caramelization

Question 18

What do you call these proteins that act as biological catalysts in plants and animals and microorganisms which catalyze or speed up chemical reactions without actually being used up in the process

Answer 18

enzymes!

Question 19

How are enzymes as proteins denatured?

Answer 19

through heat

Question 20

at most which temp are enzymes inactivated?

Answer 20

70-80C but varies on sensitivity

Question 21

this enzyme is commonly present in bread doughs, including malted barley flour, diastatic malt syrup, and certain dough conditioners or improvers

Answer 21

amylase

Question 22

Amylase is inactivated due to high over temp during baking but before that what does it do to the baked product

Answer 22

breaks down starches into sugars and other molecules

Question 23

enzymes break down starch which is good bc it softens the bread and keeps it from being???

Answer 23

stale too quickly

Question 24

What happens to starch being broken down too much

Answer 24

makes bread mushy

Question 25

proteases break down proteins
lipases break down ???

Answer 25

lipids

Question 26

does a baked good continue to cook even after cooking or until its temp cools to room temp??

Answer 26

YESSS

Question 27

the puff pastry that becomes hard and waxy is caused by low or high melting point fat?

Answer 27

HIGHH

Question 28

why would products like souffles and underbaked items collapse after baking

Answer 28

it is bc gases still continue to escape or contract thus baked products without sufficient structure collapse

Question 29

after baking, do fats resolidify and greasiness decrease?

Answer 29

depends on the fat but high melting fat turns hard and waxy

Question 30

what gives low moisture, high sugar products such as cookies and certain cakes and muffins crunchy on the crust

Answer 30

sugar recrystallization of crust

Question 31

it causes the staling of baked goods due to starch molecules bonding and solidifying making structure firmer and more rigid

Answer 31

starch retrogradation

Question 32

in terms of protein molecules, how do they contribute to staling?

Answer 32

protein molecules bond and solidify after baking thus it is important to wait for delicate baked goods to cool down and wait for structure to solidify before cutting to prevent crushing

Question 33

High moisture after baking contributes to what undesirable effect?

Answer 33

staling

Question 34

what causes breads to lose its crispiness, making it tough and rubbery the next day after baking

Answer 34

high moisture, where moisture moves from moist crumb to dry crust

Question 35

What causes the flavor loss in baked goods

Answer 35

flavor evaporation or flavors getting trapped by starches as they retrograde. reheating recovers lost flavor and softens sturcture