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Add too much leavening to a cake batter is likely to make the cake ___________.
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Dense.
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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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c) are made with bread flour and a high percentage of eggs.
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Salt is used in bread making because it
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-improves flavor-conditions gluten-slows yeast action
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Gluten development in quick breads should be minimized or maximized. Why?
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Should be minimized in order to avoid toughness.
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Walls of air cells in doughs are made primarily of
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-gluten proteins and-egg albumin proteins
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A flour that has almost no gluten
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Cake Flour
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A _______ can be used to shape French baguettes
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molder
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When using milk in baked goods, why do you heat it to a simmer and then cool b4 using?
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Because milk has an enzyme in it that interferes with gluten development.
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Compared to lean doughs, a RICH DOUGH contains:
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a) a higher proportion of fatb) a lower proportion of sugarc) a lower proportion of eggs.
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What is in an autolyse?
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Flour and water only.
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True bagels are made from what kind of flour?
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high gluten flour.
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Medium gluten and starch
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Pastry flour
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Why are most rich doughs mixed with the sponge method?
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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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Clear flour is normally used to make which of the following baked goods? pie dough, rye bread, white sandwich bread
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rye bread
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Browning of a crust is due to what two things?
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a) Maillard reaction andb) carmelization of sugars
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Do any of these flours contain enough gluten to form an elastic dough for yeast breads? rye, buckwheat, or spelt
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NO.
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An oven in which loaves are baked directly on the floor of the oven is a
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Deck or a hearth oven.
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What are the signs that a muffin batter is overmixed?
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irregular shapestough product and there is tunneling
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Sugar has a ________?_________ effect on guten.
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Tenderizing
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Which of the following products is produced from a soft dough? popovers, muffins, biscuits, scots
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biscuits and scones
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For best gluten development, most bread doughs should be mixed at a temperature of
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70 - 80 degrees.
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What is created when many layers of fat are sandwiched betwee many layers of dough in rolled in dough?
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Flakiness
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What kind of bread is usually braided?
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Challah
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Why is it important not to over mix rolled-in doughs?
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The rolling-in process continues to develop the gluten.
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Temperature is particularly important in the production of rich doughs because
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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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Staling is caused primarily by changes in the ________ content of bakes goods.
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Starch (Staling is when bread goes stale.
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Autolyse is beneficial because
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it improves the gluten structure of the bread.
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You can use baking soda as a leavening agent if the formula also contains _________________?________.
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Buttermilk
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Which of the following flours is the strongest? patent bread flour, pastry, pumpernickel or cake?
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Patent bread flour
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Diastase is
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-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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The amount of water needed to make a dough of the desired stiffness is determined by the
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absorbtion ratio of the flower.
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What attachment do you grab when using the creaming method?
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a paddle.
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What are the functions of sugar in baked goods?
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It increases keeping qualities.It helps develop crust color.It provides food for yeast.
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Fougasse
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-you cut completely through the dough before baking it.-if you look at the bread, it has holes through it.
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The advantage of the muffin method is that it is fast and easy.
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The disadvantage of the muffin method is that overmixing can produce toughness.
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High level of gluten for structure
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Bread Flour
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High starch but has no gluten
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Rye Flour
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Another name for a Danish twist is
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an apricot pinwheel.
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The process in which starch granules absorb water, swell in size, and break open to release individual starch molecules.
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Gelatinization
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