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Chapter 4, Study Guide, Fall 2021.docx - 4 Ingredients A...

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4IngredientsA BAKER MUSTbe thoroughly familiar with the basic ingredients of the bakeshop in orderto handle them properly in production. This chapter introduces you to these ingredientsand their most important characteristics. Special emphasis is placed on the properties ofvarious flours, which are, of course, the baker’s primary ingredients.TERMSFill in each blank with the term that is defined or described.shortening1.Any of a group of solid fats, usually white and tasteless, that havebeen specially formulated for baking.sucrose2.The chemical name for regular granulated sugar and confectioners’sugar.creaming3.The process of beating fat and sugar together to incorporate air.margarine4.A mixture of solid fats and other substances intended to resemblebutter.straight flour5.Flour made from the entire wheat kernel minus the bran and germ.invert sugar6.A mixture of two simple sugars, dextrose and levulose, resultingfrom the breakdown of sucrose.molasses7.A heavy brown syrup made from sugarcane.foaming8.The process of whipping eggs, sometimes with sugar, to incorporateair.extract9.A flavoring ingredient consisting of flavorful oils and othersubstances dissolved in alcohol.weak flour10.Flour from soft wheat with a low protein content.strong flour11.Flour from hard wheat with a high protein content.rye meal12.A dark, coarse meal or flour made from entire rye grains.pumpernickel13.A tan-colored wheat flour made from the outer portion of theendosperm.fermentation14.The process by which yeast changes sugars into alcohol and carbondioxide gas.bran15.The hard-outer covering of kernels of wheat and other grains.germ16.The plant embryo portion of a grain kernel.malt syrup17.A type of syrup, extracted from malted barley, containing maltosesugar.leavening18.The production or incorporation of gasses in a baked product toincrease volume and produce shape and texture.

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Term
Fall
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Flour, k Rye

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