Unit 2 Flashcards
(11 cards)
What is gluten?
Gluten is a protein composite found in wheat and related grains like barley and rye.
What are the primary components of gluten?
gliadin and glutenin.
What is the function of gluten in baking?
The gluten network traps air bubbles produced by leavening agents, allowing bread to rise and maintain its shape.
How can a well-developed gluten network be visually identified?
A well-developed gluten network can be observed when dough stretches thin without tearing, indicating its readiness for baking.
Q: What are chemical leaveners?
A: Substances that release gas to help baked goods rise and become light.
Q: What is gluten?
A: A protein found in wheat, barley, and rye.
Q: What happens when flour is mixed with water?
A: Gluten forms a stretchy network that gives dough structure and elasticity.
What role does gluten play in baking?
A: It traps air bubbles from leaveners, helping baked goods rise and hold their shape.
: What does baking soda need to activate?
A: An acid, like lemon juice or buttermilk.
: How is baking powder different from baking soda?
: It contains both acid and base and releases gas twice—when mixed and when heated.
What do chemical leaveners do in dough or batter?
They create air pockets that make it rise in the oven
