Term
| 3 Main Components of grains |
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Definition
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Definition
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Definition
| Wheat, corn, barley, rye, rice |
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Definition
| very hard, pigments dispersed. high in protein |
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Definition
| other types of seeds, unsound wheat, insects, stems, stones, etc. that are cleaned out of the wheat during milling |
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Term
| Milling Process: Cleaning |
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Definition
| removes unwanted material |
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Term
| Milling Process: Tempering |
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Definition
| softens the grain, facilitates grinding and separations |
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Term
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Definition
| grinding the wheat and isolating components of specific sizes |
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Term
| How can you improve the bleaching of flour chemically? |
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Definition
| By the use of chlorine gas, potassium bromate, or ascorbic acid |
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Term
| How can you improve the bleaching of flour? |
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Definition
aging
chemical
fava bean flour
bleaching agents |
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Term
| What types of bleaching agents help improve the bleaching of flour? |
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Definition
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Term
| What protein gives elasticity to dough? |
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Definition
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Term
| What protein gives plasticity to dough? |
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Definition
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Term
| What is gluten relaxation? |
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Definition
| Occurs over time, the protein bonds will eventually break and go from a dough ball to flat |
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Term
| What part does starch play in the make-up and use of flour? |
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Definition
Makes up 70% of flour
early in baking: form walls of the gas bubbles
later in baking: sets the walls of the dough sponge structure |
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Definition
creates a flakey texture.
Sheets of protein |
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Definition
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Term
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Definition
Fungi, ferments at 95 degrees F.
Cake yeast, active dry yeast, instant dry yeast |
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Term
| What is artificial leavening? |
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Definition
gives rapid gas production
gas from acidic and alkaline compounds |
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Term
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Definition
Also known as sodium bicarbonate
ALKALINE SOURCE
Acid comes from other sources in the recipe |
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Term
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Definition
Complete leavening system
double acting (fast and slow acid release)
CONTAINS ALKALINE AND ACID |
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Term
| What role does the type of water play in baking with flour? |
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Definition
Acidic: looser/weaker
Alkaline: stronger
Hard: stronger due to magnesium and calcium |
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Term
| What role does the amount of water play in baking with flour? |
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Definition
Normal: 40% by weight
Less: firmer and denser
More: soft and weak |
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