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How Baking Works Chapter 7 - Gluten
Food Science - Science Olympiad
23
Other
Not Applicable
01/27/2013

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Term
Which forms the backbone of gluten structure, contributing the most to gluten’s strength and elasticity?
Definition
glutenin
Term
Glutenin and gliadin are found
Definition
in the endosperm of the wheat kernel only.
Term
What is needed to develop gluten from glutenin and gliadin?
Definition
water and mixing
Term
Hard water is water that contains a large amount of
Definition
minerals.
Term
Water that has a low pH is high in
Definition
acid.
Term
An example of an alkali is
Definition
cream of tartar.
Term
Which of the following will have more gluten developing as additional water is added?
Definition
pie pastry dough
Term
Gluten is strongest when the pH of batter or dough is
Definition
low, at about pH 5–6.
Term
You move to Florida, which has hard water, from New England, which has soft water. What differences might you expect in how yeast dough handles (if water is left untreated)?
Definition
Dough in Florida will be stronger and tougher than that made in New England.
Term
The addition of a small amount of baking soda causes cookies to spread
Definition
more because the baking soda weakens gluten.
Term
You're mixing bread dough. It gets firmer and more elastic, then suddenly becomes much softer, slacker, and stickier. This means that the gluten network
Definition
is torn as the dough was overmixed; no amount of mixing will return it to its strong, elastic consistency.
Term
Which of the following yeast doughs would you expect to be the most difficult to overmix?
Definition
dough made with a strong spring wheat flour
Term
An example of chemical dough development is
Definition
the use of dough conditioners to increase gluten strength.
Term
The reducing agent glutathione is found in each of the following except:
Definition
toasted wheat germ.
Term
Protease is an enzyme that makes gluten (and dough)
Definition
weaker and easier to stretch.
Term
Which of the following will speed up protease activity in a dough preferment?
Definition
the use of rye flour instead of wheat flour.
Term
To relax dough, allow it to stand and the gluten to
Definition
adjust to it’s new, longer length.
Term
For more gluten development, decrease the amount of
Definition
butter.
Term
For more gluten development, decrease the amount of
Definition
sugar.
Term
For more gluten development, increase the amount of
Definition
mixing or kneading—after water is added.
Term
For more gluten development, use
Definition
bread flour instead of pastry flour.
Term
How is it that two flours, both having the same amount of protein, can form doughs with different amounts of gluten? To answer this question, assume that the differences are in the flours, only, and not in the formulas or the methods of preparation. There are at least five correct answers to this question; state three.
Definition
Possible reasons why two flours with the same protein content can form different amounts of gluten:

• one is whole wheat flour, the other white flour.
• one contains potassium bromate or a bromate replacer and the other does not.
• one is treated with chlorine and the other is not.
• one is aged, the other freshly milled.
• one is from a strain of wheat that genetically is able to produce better gluten (not the same as saying one is soft wheat, the other hard; hard and soft wheats typically have different protein contents).
Term
A friend yours says his biscuits have good flavor, but they are too tough. He hands you the following formula and asks for suggestions on how to increase tenderness. Provide three suggestions and briefly explain why each should increase tenderness. You can suggest adjustments to the amount or type of ingredients, or describe precautions he should take during preparation.
Definition
Suggestions for increasing the tenderness of the biscuits:

• Substitute pastry flour for bread flour.
• Add more sugar.
• Add more baking powder.
• Add more shortening.
• Mix for more time when adding fat to dry ingredients.
• Mix for less time once water is added.
• Roll more gently or for less time.
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