Is Butter a Carb?
Butter is what % milk fat?
80%
What is the softest flour?
Cake flour
Muffins, biscuits, and popovers are considered ____ breads.
Quick
amylose and amylopectin
Isoflavones are phytochemicals that:
lower cholesterol
What is the enzyme used in the production of cheese?
Rennet
% PRO in bread flour
11.8% - strongest flour
How does fat add tenderness to a baked good?
It coats the gluten particles
This starch has the greatest thickening ability.
Potato
Agar is used to:
thicken and stabilize
What % milk fat is heavy cream?
>36%
When a flour is enriched it includes:
thiamin, riboflavin, niacin, iron, and folic acid
Form of eggs in a chiffon cake
liquid egg yolks, egg white foam
Why may a starch mixture have a gritty texture after it is cooled?
Retrogradation- the bonds holding the gel together break and reform.
Grape juice and red wine contain ___, which reduces platelet aggregation.
resveratrol
This bacteria is used in the production of cheese.
Lactic acid bacteria
Durum wheat is high in what?
gluten
When baking at high altitudes ___ the amount of baking powder and ___ the amount of liquid.
decrease, increase
This molecule is responsible for gelation in cooled, cooked pastes.
amylose
Propionate is a:
mold inhibitor
This emulsifier is used in processed cheese.
Disodium phosphate
Which part of the grain has the most thiamin?
Scutellum- in the germ
Thiamin is lost in baked goods when this is used.
old baking powder
Name 3 waxy starches.
corn, rice, sorgum
Indoles are a type of phytochemical that:
detoxify carcinogens