Test 4 Flashcards
(171 cards)
1
Q
What happens generally in milling flours
A
Bran & germ separated from endosperm
2
Q
Milling flours: breaking
A
Endosperm separated from bran/germ
3
Q
Milling flours: purifying
A
Air blows away bran
4
Q
Milling flours: sifting
A
Aerates and removes any residue
5
Q
T/F Gluten is present in all flours
A
True
6
Q
Cake flour
A
Short patent, high in starch, low in protein
7
Q
Pastry flour
A
Soft wheat, 9.7% protein
8
Q
All purpose flour
A
Mix of hard & soft wheat, 10.5% protein
9
Q
Bread flour
A
Long patent, 11.8% protein
10
Q
Vital wheat gluten
A
Concentrated dried wheat gluten, 41% protein
11
Q
Whole wheat
A
13.3% protein & 71% carb
12
Q
Straight hard wheat
A
11.8% protein & 76.9% card
13
Q
All purpose
A
10.5% protein and 76.1% carb
14
Q
Cake flour
A
7.5% protein and 79.4% carb
15
Q
Soft or spring wheat flour
A
Lowest protein, highest starch
16
Q
Examples of soft or spring wheat flour
A
Pastry and cake flours
17
Q
Hard or winter wheat
A
Highest protein, lowest starch
18
Q
All purpose flour
A
Blend of spring and winter wheat
19
Q
White wheat
A
New variety, white color, has fiber of wheat, texture of white
Still has bran but bran is white in color
20
Q
Triticale
A
Wheat-rye hybrid, produced in Scotland for greater hardiness
21
Q
Aged flour
A
Bleached by aging, slow, expensive
22
Q
What does aged flour assist with
A
Oxidation during bread making
Increases swelling of starch granules and improves dispersion of ingredients during mixing
23
Q
Bleached flour
A
Uses chlorine dioxide gas or benzoyl peroxide
24
Q
What does bleached flour assist with
A
Oxidation during bread making
Chorine dissipates as a gas
Benzoyl peroxide destroyed by oven heat
25
Instant or agglomerated flour
Hydrated via steam, heated dry, producing small fine particles that do not club/stick together
26
Self rising
Leavening agent and salt added
27
Enriched flours
Thiamin, Riboflavin, Niacin, and folic acid added per government policy
28
Bromated flour
Potassium bromide, a commercial oxidant to enhance gluten development, but has dropped in use due to risks
29
Non-cereal flours
Soybean, potato, taro, arrowroot
30
Cereal grain flours (non-wheat)
Oat, rye, barley, rice, corn, buckwheat, chickpea
31
What does dried gluten do
Enhances "rising" and increases protein level
32
What is gluten
Large protein
| Contain about 1000 amino acids each
33
Gliadins form _____ bonds and glutenins form _____ bonds
weak;strong
34
Kneading
compression and stretching of dough and gluten becomes stronger
35
What does kneading do to the protein molecules
realigns them
36
What does kneading do to yeast, Co2
re-distributes them
37
Lipids
Stabilize dough structure but may weaken gluten
| soften bread, and prevent staling
38
Enzymes
Convert starch to sugar which feeds yeast and assists reproduction
39
Gluten characteristics
Plasticity: changes shape with pressure
Elasticity: moves back to original shape
Relaxation: can take other shapes
40
Managing gluten strength is controlled by
Type of flour
41
What kind of gluten formation do bread flour form
Strong
42
What kind of gluten formation do cake flours form
little or no gluten formation
43
what kind of gluten do quick breads form
limited gluten formation
44
Physical leavening agents
Air and steam
45
Biological leavening agents
Yeast
46
Chemical leavening agents
Baking powder, baking soda
47
Yeasts
Metabolize sugars for energy
| ~1 molecule of sugar yields 2 molecules of alcohol and 2 molecules of Co2~
48
What happens to CO2 and alcohol in dough during bread making
Trapped in dough
49
Forms of yeast
cake or compressed
active dry yeast
Instant dry yeast/quick action
50
Cake/compressed yeast
Alive and very perishable
51
Active dry yeast
Dormant, can be stored
52
Instant dry yeast/quick action
Produces CO2 quickly
53
Baking powder
Acid present as cream of tartar
| When liquid added, acid (cream of tartar) reacts with alkaline (baking soda) to produce CO2
54
What does too much baking powder do to chocolate mixes
turns them red-brown
| bitter taste
55
Fast or single acting baking powder
used in commercial baking operations
| must be handled and processed quickly
56
Slow or double acting baking powders
reacts when liquids added
| reacts again when heat applied
57
What type of baking powder is recommended for low sodium diets
Potassium bicarbonate
58
What type of baking powder is used for commercial cookies
Ammonium bicarbonate
59
Effects of creaming sugar into mixture
Increases volume
Increases moistness
Increases tenderness
60
Purpose of salt
```
Flavor
Firms up dough
Improves volume
Improves texture
Prolongs shelf life
```
61
Purpose of liquids
```
Hydrates flour
Gelatinize starch
Helps gluten form
Serves as solvent for yeast
Allows baking powder to react
Produces steam (leavening) during baking
```
62
Purpose of fats
Adds flavor, flakiness, color
Limits gluten *higher fat = shorter glutens strands
Adds volume
Produces more tender crumb
*Excess fat will shorten dough, making product too dense*
63
Food additives
Mold inhibitor + other additives
64
Straight dough mixing method
Put ingredients in and mix at same time
65
Sponge mixing method
Mix yeast, water and flour to make "sponge"
66
Batter mixing method
Simple, no kneading after mixing
| Ingredients combined, beaten by hand, mixer, or dough hook to develop the gluten
67
Rapid mix mixing method
Used with bread making machines
Uses mixes or scratch recipe
Combine ingredients and pour into container
68
Rising
Yeast ferments to make CO2
Ph drops
Increased acidity helps gluten hydrate with water and inhibits mold growth
69
Yeast best ferments at what temperature
100-110 degrees F
70
What happens to dough when you over ferment
Dough weakens and collapses
Coarse grain and sour smell
Less browning with decreased sugar, decreased maillard reaction
71
Punched down
Kneaded 4 times
| Given another rising time (1/2 time of first)
72
Shaping
Divide into portions
Roll out and fold under
Proofed (rises in pan)
73
Baked
Start at 400 drop to 350
74
Oven spring
Boost in fermentation from hot temp
75
Bread "crumb"
```
develops from dough formation
Gas from fermentation
Air trapped (mixing and kneading)
```
76
Over-fermented dough
Large cells and coarse texture
77
Under-fermented dough
Dense loaf, does not rise
78
T/F Yeast breads rise faster at altitudes over 3,000 feet
True
79
What are the 3 types of foam cakes
Angel
Sponge
Chiffon
80
Angel cakes
Egg white foam
White in color
Leavened by air and steam
81
Sponge cake
Egg yolk and egg white foam
Yellow in color, delicate
Leavened by air and steam
82
Chiffon
Sponge cake with oil and baking powder
Leavened by air, steam and baking powder
Tenderized by addition of fat
83
Foam cake components
Egg proteins, sugar, flour, cream of tartar
84
Angel food cake
```
An egg white foam
White in color
Leavened by air and steam
Small, fine cell structure
Cooling by inversion allows cells to stretch
```
85
Sponge cake
Egg yolk and egg white foam
yellow in color, delicate, invert to cool
leavened by air and steam
86
Chiffon cake
Sponge cake with oil and baking powder added
Leaved by air, steam and baking powder
Tenderized by addition of fat
Similar to conventional cake
Not as delicate as angel food or sponge cake
87
Shortened cakes
Conventional cake
Sugar "creamed" with fat
Flour, leavening, eggs, liquids added alternately
88
Why does flour type matter
B/c cakes obtain structure and stability with proteins from eggs and starch from flours
89
T/F cake flours has less gluten
True
90
Cake flour
Treated with chlorine gas
| Increased H2O absorption by starch granules, producing stronger gels
91
Tenderizers
Butter, cocoa, chocolate and sugar
92
Butter helps keep texture ____&_____
soft and tender
93
Chocolate and cocoa lowers ph increasing ________ and producing more tender cake
acidity
94
Sugar helps retain ______
moisture
95
Leavening agents
Baking powder, soda, cream of tartar
96
How do leavening agents work
By changing pH of dough, and provide CO2 for leavening
97
Moisturizers
Water, milk, sugar, syrups, honey
98
Conventional mixing methods
```
Dry ingredients sifted
Fat and sugar creamed
-Creaming sugar and fat cuts sugar crystals
-Creates air pockets for steam and CO2
Fat should be 77F
We and dry mixed in batches
Used in home and commercial cake
Produces fine crumb, uniform texture
```
99
Modified conventional mixing methods
Yolks added, but whites whipped to foam and folded in
| Produce cake with lighter volume
100
Conventional sponge mixing method
Egg white mixed with part of sugar to make a meringue
| Meringue folded into batter
101
Muffin mixing methods
Liquid and dry mixed separately
Quick but does not give volume
Texture may be coarse
102
Pastry blend mixing method
Fat mixed with flour rather than sugar
| Produces excellent shortened cake
103
Single stage or quick mix mixing method
All ingredients mixed at one time
| Coarse texture, stales quickly, lower volume
104
Sugars effect on gluten formation
Keeps cake tender by limiting gluten formation
105
Sugar effect on structure
prevents cake from falling
| Too much sugar will increase risk of falling
106
What does sugar contribute to
Moisture
| Flavor, sweetness
107
Baking fats
Solid fats - retain air bubbles within sugar crystals and fat mixture
108
Examples of baking fats
Butter, shortening, margarine, and oil can be used
109
What produces red color in chocolate cakes
phlobaphene
110
Batter pH of 7.9
Batter is more red
111
Batter pH of 6-7
Batter color more brown
112
Batter pH 7-7.5
Color mahogany
113
Honey as a sweetener
- Alters liquid to dry ratio
- Does not give crystal formation
- Cakes are coarse and may have tan coloring
- Distinct honey taste
- Rapid browning may occur
114
Baking
- Hot oven contributes to CO2 production
- Heat causes protein to denature and coagulate
- Heat affects starches in flour
115
Low oven temperature
low volume
116
Too high oven temp
Batter peaks
117
365 degrees F oven temp
Most frequent temperature
118
Dark dull pans
May produce humping and cracking of cake
119
Shiny pans
Absorb heat slowly
Produce a more rounded surface
Browning more uniform
Less volume, cells are coarser
120
Increased altitude
Changes per 2000 foot increase per specific formula
| Greater than 3000 feet
121
To deal with altitude increases
- reduce baking powder or baking soda
- Reduce sugar
- increase fat or add 1-2 tbsp cake flour
- increase water or liquid
- increased mixing needed to build gluten
122
Acidic milk ____ pH
Lowers
plus makes lighter color
Fine grain
Smaller volume
123
Variations in amount of sugar
Alters volume and can result in cake falling
124
Cocoa pH changes
Affects flavor,crust color, crumb
Alters cell size
Changes in volume of cake
125
Quick breads: unleavened
Often called flat breads
126
Quick breads: Leavened
Doughs leavened with steam
- Tortills
- chapattis
- Matzo
- Flat breads
- Popovers
127
Pour batters
Pancakes, crepes, waffles, popovers
128
Drop batters
Muffins, tea breads, coffee cakes, dumplings
129
Pressed or rolled
Tortillas, chapattis
130
Basic ingredients of a quick bread
- AP flour, liquid (milk, buttermilk) salt
- Leavening agent
- -Baking powder (soda)
- May or may not contain fat, eggs, sugar
- Fruit and nuts possible
131
Quick bread preparation critical steps
- Type of flour
- Batter consistency
- -Determined by ratio of liquid to dry ingredients
- Temperature for baking/cooking
132
Quick bread prep goals may vary with product
Allow some gluten formation
-Dough kneaded briefly for biscuits/scones
Avoid excess gluten formation
-Pour and drop batters such as pancakes, muffins
133
The muffin method
Basic method for quick breads
- 3 steps
1. Sift dry together
2. Combine wet ingredients
3. Stir dry and wet together until just moistened
- any mixing is brief
- bake immediately
134
Pancakes
- Avoid over mixing
- Over mixing "over-develops" gluten
- Over mixing allows CO2 to escape
- Pancakes are heavy, don't rise, dense
135
Waffles
More total fat than pancakes
| Beaten egg whites increases crispness and lightness
136
Crepes
No baking powder or baking soda
Thinner than pancakes
-batter sits 1-2 hours before cooking
137
Popovers
Very thin sides but hollow center
-Thinnest batter
Structure from coagulated proteins (eggs) and gelatinized starch
-Cups preheated and oven hot
138
Coffee cakes
Nuts, raisins added
| Topping of brown sugar and butter
139
Dumplings
Flour and water/broth
Simmered in broth, water or gravy
May be added to stews and soups
Avoid overcooking
140
Stiff firm or soft quick breads dough
Stiff: 1/8 c H2O : 1 c flour
Soft: 1/3 c H2O : 1 c flour
141
Biscuits
```
Fat for shortening
Baking powder used
Kneading for gluten development
Flour to liquid (milk) is 3:1
Fat "cut into" dry, liquids added, ball of dough formed, kneaded 30 seconds, rolled out
```
142
Scones
Eggs, milk and cream added
Dried fruits
Top brushed with egg-cream and sugar added
143
Tortillas
Flour or corn, lard, water and salt
Corn treated with lime to soft the husk
Lime alkaline solution increase calcium and niacin availability
144
Chapattis
India, Pakistan, Iran
| Whole wheat flour, water, ghee (butter), and salt
145
Scandinavian flat breads
Rye and wheat flour
146
What are the components included in whole grain products?
Bran, germ, endosperm
147
What is the endosperm used for?
To make refined white flour
148
Which breads are dependent upon production of CO2
Yeast, Biscuits, Cake muffins
149
What is generally added to enriched flours and enriched flour/grain products
Folic acid, thiamin, niacin, riboflavin
150
What makes double acting baking powder unique from other baking powders?
CO2 is produced when moisture is added, and again when heat is added
151
T/F Both cakes and cookies need a fair amount of gluten to have their regular structure
False - you want cakes a cookies to have a small amount of gluten so they are light and airy
152
Which part of the grain has the most fiber?
Bran
153
What is a major difference in cake flour, bread flour, and AP flour
Protein content
154
What type of browning occurs in baking breads, cakes, cookies, and biscuits
Non enzymatic browning called Malliard reaction
155
What is white wheat flour
A new variety of grain that offers fiber of wheat in color of white grain
156
Baking powder is composed of what ingredients?
Cream of tartar and baking soda
157
T/F Yeast can work aerobically or anaerobically. Either way, CO2 is produced
Both statements are true
158
What are some examples of "quick breads"
Biscuits tortillas pancakes and waffles
159
When a product calls for baking soda, what is generally required to produce the CO2 for leavening the product
A liquid that is acidic
160
T/F Whole grain and whole wheat are always the same thing
False
161
Where does cream of tartar come from
The inside of wine barrels
162
How does cream of tartar stabilize foam
By lowering ph
163
T/F Cream of tartar whitens cake color
True
164
T/F eggs are 75% water and contribute to moistness of a cake
True
165
Examples of winter wheat
Bread flours, pasta flours
166
What type of flour is pasta flour made from
Semolina flour
167
T/F quick breads have limited gluten formation
True
168
T/F some gluten formation is allowed for biscuits/scones
True
169
T/F avoid excess gluten formation in drop batters such as pancakes, muffins
True
170
Which batter is the thinnest?
Popovers
171
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