Term
| Sugar has a ________?_________ effect on guten. |
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Definition
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Term
| Staling is caused primarily by changes in the ________ content of bakes goods. |
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Definition
| Starch (Staling is when bread goes stale. |
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Term
| Browning of a crust is due to what two things? |
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Definition
a) Maillard reaction and
b) carmelization of sugars |
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Term
| The process in which starch granules absorb water, swell in size, and break open to release individual starch molecules. |
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Definition
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Term
| Which of the following products is produced from a soft dough? popovers, muffins, biscuits, scots |
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Definition
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Term
| Gluten development in quick breads should be minimized or maximized. Why? |
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Definition
| Should be minimized in order to avoid toughness. |
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Term
| Popovers are different from other quick breads bc they're a)mixed well to produce gluten, b)are leavened only by steam and |
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Definition
| c) are made with bread flour and a high percentage of eggs. |
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Term
| What are the signs that a muffin batter is overmixed? |
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Definition
irregular shapes
tough product and
there is tunneling |
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Term
| The advantage of the muffin method is that it is fast and easy. |
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Definition
| The disadvantage of the muffin method is that overmixing can produce toughness. |
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Term
| A _______ can be used to shape French baguettes |
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Definition
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Term
| An oven in which loaves are baked directly on the floor of the oven is a |
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Definition
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Term
| The amount of water needed to make a dough of the desired stiffness is determined by the |
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Definition
| absorbtion ratio of the flower. |
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Term
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Definition
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Term
| Autolyse is beneficial because |
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Definition
| it improves the gluten structure of the bread. |
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Term
| True bagels are made from what kind of flour? |
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Definition
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Term
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Definition
-you cut completely through the dough before baking it.
-if you look at the bread, it has holes through it. |
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Term
| What kind of bread is usually braided? |
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Definition
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Term
| Compared to lean doughs, a RICH DOUGH contains: |
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Definition
a) a higher proportion of fat
b) a lower proportion of sugar
c) a lower proportion of eggs. |
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Term
| Why are most rich doughs mixed with the sponge method? |
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Definition
| The high percentage of fat & sugar in these doughs inhibits fermentation & in the sponge method, most of the FERMENT has already taken place b4 the fat & sugar is added. |
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Term
| What is created when many layers of fat are sandwiched betwee many layers of dough in rolled in dough? |
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Definition
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Term
| Why is it important not to over mix rolled-in doughs? |
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Definition
| The rolling-in process continues to develop the gluten. |
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Term
| Temperature is particularly important in the production of rich doughs because |
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Definition
| butter that is either too cold or too warm is hard to work with AND the dough can become overproofed if it becomes too warm. |
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Term
| Another name for a Danish twist is |
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Definition
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Term
| What attachment do you grab when using the creaming method? |
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Definition
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Term
| High level of gluten for structure |
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Definition
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Term
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Definition
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| High starch but has no gluten |
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Definition
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Term
| A flour that has almost no gluten |
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Definition
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Term
| Which of the following flours is the strongest? patent bread flour, pastry, pumpernickel or cake? |
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Definition
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Term
| Clear flour is normally used to make which of the following baked goods? pie dough, rye bread, white sandwich bread |
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Definition
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Term
| What are the functions of sugar in baked goods? |
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Definition
It increases keeping qualities.
It helps develop crust color.
It provides food for yeast. |
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Term
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Definition
-enzyme found in some types of malt syrup
-an enzyme found in most wheat flour
-an enzyme that turns starch into sugar. |
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Term
| You can use baking soda as a leavening agent if the formula also contains _________________?________. |
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Definition
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Term
| Salt is used in bread making because it |
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Definition
-improves flavor
-conditions gluten
-slows yeast action |
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Term
| When using milk in baked goods, why do you heat it to a simmer and then cool b4 using? |
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Definition
| Because milk has an enzyme in it that interferes with gluten development. |
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Term
| Walls of air cells in doughs are made primarily of |
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Definition
-gluten proteins and
-egg albumin proteins |
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Term
| Add too much leavening to a cake batter is likely to make the cake ___________. |
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Definition
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Term
| For best gluten development, most bread doughs should be mixed at a temperature of |
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Definition
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Term
| Do any of these flours contain enough gluten to form an elastic dough for yeast breads? rye, buckwheat, or spelt |
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Definition
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