INTRODUCTION
WHAT IS THE 3 EDIBLE PARTS IN FLOUR
BRAN, GERM,ENDOSPERM
WHAT IS SODIUM BICARBONATE
BAKING SODA
WHAT BECOMES TRAPPED WITHIN THE PROTEINS IN CREAM OR EGG WHITES, CAUSING EXPANSION
AIR
WHAT IS THE PROCESS CALLED WHEN THE DOUGH FEEDS ON THE SUGAR PRODUCING CARBON DIOXIDE AND ETHANOL
FERMENTATION
WHAT IS AN EXAMPLE OF A BIOLOGICAL LEAVENING AGENT
YEAST
WHAT ARE THE TWO THINGS, THAT GIVE THE DOUGH VISCOELASTICITY
GLUTENIN AND GLIADIN
WHAT HAPPENS WHEN MIXING CARBON, SODIUM, HYDROGEN, AND OXYGEN MOLECULES
WHEN DISSOLVED IT WILL SPLIT INTO TWO IONS
WHAT IS THE LEAVENING AGENT IN FOODS, SUCH AS CROISSANTS AND PIE CRUST
STEAM
IF THE TEMPERATURE IS TO HIGH, HOW DOES IT AFFECT THE YEAST
THE YEAST WILL BE KILLED
WHAT IS AN EXMAPLE OF A CHEMICAL LEAVENING AGENT
CREAM OF TARTAR, BAKING POWDER, AND BAKING SODA
WHAT DO YOU NEED TO HAVE, TO HAVE A CHEWY BAKED GOOD
A STRONG STRUCTURE
WHAT IS DOUBLE ACTING BAKING POWDER
WHEN THE REACTION OCCURS IN TWO PHASES
WHEN CARBON DIOXIDE EXPANDS, WHILE THE DOUGH IS BAKING WHAT HAPPENS
THE BREAD RISES MORE
WHAT IS AN EXAMPLE OF A PHYSICAL LEAVENING AGENT
AIR AND STEAM
WHAT DO YOU NEED TO DO, TO MAKE THE GLUTEN STRANDS BOND
KNEAD THE DOUGH
WHAT CAN CREAM OF TARTAR DO TO THE STRUCTURE OF EGG WHITES
HELP STRENGTHEN IT
WHAT ACID KILLS ANY UNWANTED MICROBES
LACTIC ACID
WHAT IS DETERMINED BY THE SIZE OF AIR POCKETS
TEXTURE
WHAT AIDES IN GLUTENS ABILITY TO CREATE GAS POCKETS
STARCH
WHAT IS THE CHEMICAL REACTION OF BAKING SODA
2 NaHCO3 —> Na2CO3 + CO2 +H2O
WHAT IS THE DIFFERENCE BETWEEN WILD YEAST AND COMMERCIALLY PRODUCED YEAST
PROVIDES A DIFFERENT FLAVOR
WHAT IS A SUBSTANCE CAUSING EXPANSION OF DOUGH, AND BATTERS BY THE RELEASE OF GASES
LEAVENING AGENTS