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FT 161 > Fundamental Baking Process > Flashcards

Fundamental Baking Process Flashcards

1
Q

It is what larger plants use in exact scaling or measuring of individual ingredients

A

automatic hopper scales and water metering devices (flour & water)

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2
Q

What temp range is used in straight dough method

A

78 to 82 C

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3
Q

What comprises a dough mixture

A

Flour + water + air + energy (work)

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4
Q

Do ingredients need to be thorough and uniformly dispersed to form a heterogeneous mixture of a dough?

A

YES

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5
Q

Does a desirable gluten have uniform structure or does it need to be dispersed

A

Properly developed gluten has a uniform structure and possess an optimum degree of pliability, elasticity, hydration, etc

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6
Q

This dough mixing method involves no time or rapid processing

A

Straight dough method

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7
Q

This method is used in yeast-raised bread like white pan bread, whole wheat bread, and frozen bread

A

Straight dough method

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8
Q

Give the common limitations to SDM (straight dough method)

A

Higher variable costs (ingredients)
Poor tolerance of process to schedule changes
Usually shorter shelf life
Lack of fermentation flavors and aromas||

HPUL

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9
Q

How many steps are there to do SDM

A

Single step process, ALL ingredients are mixed in a single batch

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10
Q

Enumerate the process of SDM

A

Mixer - Divider - Rounder - Initial proof - panner - proofer - oven

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11
Q

Does SDM need short or longer time

A

Shorter processing time (an advantage)

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12
Q

Does an SDM involve bulk fermentation?

A

No, it eliminates that bulk fermentation thus it is space saving

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13
Q

What are the advantages of SDM?

A

Shorter processing time
Space saving
Increased yield (no fermentation loss)
Reduced labor cost
Better flavor development

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14
Q

This method involves 2 distinct steps (sponge and dough). And which comes first

A

Sponge Dough Method
1) sponge stage
2) dough stage

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15
Q

How much time does the sponge stage need for preliminary fermentation

A

2-8hrs at 24-29C

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16
Q

It is the stage in sponge dough method where the second fermentation of relatively short duration starts

A

Dough stage

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17
Q

How much flour is mixed in the sponge stage

A

50-75% with total yeast, yeast nutrients, malt, water

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18
Q

Which part of the sponge dough method is the combining of fermented sponge with balance of ingredients and what kind are these

A

Dough stage; milk solids, sugar, shortening

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19
Q

Enumerate the steps of sponge dough method

A

Mixer (24C) rested for 3 hours (26C) with 65% RH then heated at 30C to get to the dough step after rising

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20
Q

This dough mixing method has good fermentation tolerance

A

Sponge dough method

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21
Q

This dough mixing method needs longer production time and longer fermentation time

A

Sponge dough method

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22
Q

What are the advantages of sponge dough method

A

Good fermentation tolerance
Unique fermentation flavor and aroma
Improved finished product characteristics (finer crumb grain, silkier, smoother texture, and moist and pleasant mouthfeel)

GUI

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23
Q

Is the sponge dough method mix tolerating?

A

lesser tolerance

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24
Q

This mixing method is where enriched dough is combined and contains fat, sugar, egg, and/or milk

A

Modified straight dough method

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25
Q

What are the steps in a MSDM or modified straight dough method

A

Hydrate the yeast and add flour
Add liquid ingredients and sweeteners
Mix dough until flour is evenly moistened
Add additional butter until evenly blended
Continue to mix and knead dough until properly developed

HAMAC

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26
Q

This dough system is used in high speed bakers specialized in producing very large quantities of bread, buns, and other

A

Continuous mixing dough systems

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27
Q

In which step in continuous mixing dough system does the dough mechanically developed

A

2nd mixing (dough developer)

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28
Q

When are the dry and liquid ingredients (in bulk) fed into the premixing chamber for even distribution of water

A

1st mixing (Ingredient pre-mixer)

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29
Q

Does a continuous mixing dough system have high production flexibility?

A

NO. It uses highly specialized equipment but no.

30
Q

How does a CMDS minimize over fermentation

A

Very homogenous dough for makeup as divider continuously receives freshly mixed dough

31
Q

This mixing system requires lesser manpower and lower energy consumption

A

Continuous Mixing dough systems

32
Q

This dough mixing process uses mechanical dough development (MDD) where all elements are allowed to combine and produce high quality bread in shorter processing time

A

Chorleywood Bread Process (CBP)

33
Q

When was CBP develpoed and used in plant bakeries

A

1961

34
Q

Does a CBP utilize people to do mixing for gluten structure development and gas cell initiation?

A

No. mixers are used as sole mechanism

35
Q

This dough mixing process uses no-time dough combined with enclosed high speed mixer

A

Chorleywood Bread Process (CBP)

36
Q

It is a no time dough or rapid dough processing

A

Straight dough method

37
Q

What are the 6 stages of dough mixing

A

pick up
initial development
clean up
final development
letdown
breakdown

(PICFLB)

38
Q

This stage is where gluten is partially developed ( too elastic and poorly extensible)

A

Clean up stage

39
Q

This dough mixing stage is where ingredients are insufficiently dispersed and are still at heterogenous state

A

Pick up stage

40
Q

It is the stage where dough has reached optimum handling properties and gas retention

A

Final development

41
Q

This stage is where dough is at maximum stiffness and comes together as one cohesive mass

A

Clean up

42
Q

This stage is where gluten-forming proteins gradually become hydrated and start to develop gluten

A

Initial development

43
Q

What are the gluten-forming proteins

A

Gliadin and glutenin

44
Q

This stage is where dough is still sticky, cold, and lump

A

Pick-up stage

45
Q

This stage is where dough is already getting warmer, smoother, and drier

A

Initial development

46
Q

In this stage, the gluten matrix begins to degrade

A

Letdown

47
Q

This stage is where dough has optimum handling properties and gas retention

A

Final development

48
Q

This stage is where dough is not salvageable and cannot be used to make bread

A

Breakdown

49
Q

What happens to the gluten and the dough at breakdown stage

A

Gluten is too weak and dough begins to liquify

50
Q

True or False
The final development stage is where air cells are still compact and are not yet re-distributed

A

False. In this stage, air cells are subdivided and re-distributed.

51
Q

When is kneading done and air incorporation initiates (in 6 stages of dough mxing)

A

Initial development

52
Q

True or False

Dough is at the correct temperature and handling quality at letdown stage

A

False. Final development stage.

53
Q

When is gluten film visible and dough ready to be discharged from mixer? (in 6 stages of dough development)

A

Final development stage

54
Q

When dough is undermixed, the dough will experience slower or faster proofing? and explain why

A

Slower. Yeast activity is slower at lower temps

55
Q

When dough is overmixed, is it true that dough will be wet, sticky, and slacking?

A

Yessss

56
Q

Is excessive volume a result of undermixing?

A

No. overmixing

57
Q

When undermixing happens, dough is too soft and too elastic. T or F

A

False. stiff and too elastic

58
Q

This happens in the scaling and sheeting and molding of dough when undermixed

A

Erratic and poor, respectively

59
Q

Undermixing : corners sharp (might damage packaging) : Overmixing: corners too round. (in finished product)

T or F

A

False. Undermixing: too round
Overmixing: sharp corners

60
Q

Which offers faster proofing, overmixing or undermixing

A

Overmixing, yeast activity increases with temperature

61
Q

Undermixing : poor pan flow
Overmixing : excessive pan flow

T or F

A

True

62
Q

Enumerate possible causes to bread exhibiting too low of a volume

A

under mixed
under proofed
weak flour
too little yeast
incorrect premix level
too little improver

63
Q

What are factors affecting mixing time

A

Speed of mixer
Mixer design
Dough size in relation to mixer capacity
Dough temperature
Efficiency of cooling systems
Quality of flour
Water absorption of flour (influenced by particle size)
Amount of shortening - mixing times increase with more added shortening
Amount and type of reducing and oxidizing agents
Amount of milk solids and other dry ingredients that compete for water (the higher their concentration is, the longer the mixing time will be)

64
Q

This type of mixer is more versatile because it is used to blend cookie ingredients and knead heavy dough; diff kinds of food

A

Planetary Mixer

65
Q

Does a planetary mixer use a single motor?

A

Yes and is used in batch-mode operation

66
Q

This mixer is capable of producing the largest volume of dough in the shortest amount of time

A

Horizontal mixer

67
Q

Does a horizontal mixer require dough temp increase throughout mixing?

A

YES.

68
Q

This mixer uses two motors, one to rotate bowl and the other to rotate the spiral arm

A

Spiral Mixer

69
Q

T or F

Spiral mixer is best suited for mixing bread - keeping dough at low temp

A

True

70
Q

To ensure proper dough consistency, what does a spiral mixer do?

A

Bowl rotates in both direction

71
Q

What are the standards for dough operations in the US

A

Higher protein content of wheat flour
Higher production levels

72
Q

T or F

you need more time mixing if u add more shortening

A

true

FT 161 (5 decks)

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