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100
what is gluten
gluten is a substance made up of protiens present in wheat flour, it gives structure and strength to baked goods.
100
mixing methods
the more a dough or batter is mixed the more the gluten develops.
100
lean dough products
a lean dough is one that is low in fat and sugar
100
scaling ingredients
all ingredients must be weighed accuratly
100
punching
punching is not hitting the dough with your fist , it is a mehtod of deflating the dough.
200
how does the baker control gluten
flour is mostly starch but it is the protien or gluten content not the starch.
200
the baking process
changes undergone by dough or batter as it bakes are basicaly the same for all baked products from breads, cookies and cakes.
200
rich dough products
there is no exact dividing line between rich and lean doughs.
200
2 purposes of mixing
combining the ingredients into dough and distributing the yeast
200
scaling
using a bakers scale , divide the dough into peices of unifom weight , accodring to the product made.
300
selection of flours
wheat flours are classified as strong or weak, depending on there protien content
300
formation and expansion of gases
some gases are already present in the dough, as in proofed dough or sponge cake batters. as they are heated, the gases expand and leaven the product
300
rolled in yeast dough products
rolled in doughs are those in which fat is incorporated into the dough in many layers, by using a rolling and folding procedure.
300
fermentation
fermentation is the process by which yeast acts on the sugars
300
rounding
after scaling, the peices of dough are shaped into smooth, round balls.
400
shortening
any fat used in baking is called a shortening, because it shortens gluten strands
400
staling
staling is the change in texture and aroma of baked goods
400
mixing methods
.to combine all ingredients into a uniform,smooth dough .to distribute the yeast evenly throughout the dough .to develope gluten
400
a properly developed dough
should feel smooth and elastic
400
benching
rounding portions of dough are allowed to rest on the bench for 10 to 15 minits
500
liquid
because gluten proteins must absorb water befor they can be developed the amount of water in a formula can affect touchness or tenderness.
500
freezing
baked goods frozen before they become stale maintain quality for longer periods
500
striaght dough method
combine all ingredients in the mixing bowl and mix
500
it is bad to undermix or overmix dough because
the dough will have poor volume and texture
500
makeup and panning
the dough is shaped into loaves or rolls and placed in pans or on baking sheets
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