Term
| What 3 things must be considered for optimum flour? |
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Definition
Product
Recipe
Mixing/Baking Process
Usually, we are thinking of flour for BREAD making |
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Term
| What 4 things must be considered when mixing dough? |
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Definition
Water absorption - how stable is the dough?
Protein Quality
Enzyme Activity
Mixing Stability
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Term
| What happens as you add more water? |
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Definition
| Less flour needs to be added. Cheaper to sell customer more water |
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Term
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Definition
Depends on time, enzymes and dough properties
Use Alveograph
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Term
| What will cause baked goods to rise? |
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Definition
Extensible, elastic gluten
Fermentationgas of the yeast will extend dough |
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Term
| Can starch absorb the water during baking? |
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Definition
Depends on
amalyase activity
Gelling behaviour of starch
Use Amylograph-E
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Term
| What happens if enzyme activity is too high or too low? |
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Definition
Low activity - tough crumb structure, not enough starch to break down
High activity - breakdown starch structure too much. No rise |
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Term
| What does the Falling number tell you? |
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Definition
How much amylase is present
Look at starch quality, pre-havest sprouting, amylase dosing and baking potential |
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Term
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Definition
How much of the protein is gluten
Look at flour strength, gluten quality and baking potential |
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Term
| How do you calculate Gluten Index? |
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Definition
| Wet Gluten remained on seive / total wet gluten |
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Term
| How can you determine gluten protein? |
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Definition
| Flour strength, gluten Q/Q and baking potential |
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