What is a protein called that is present in wheat flour?
What is Gluten
100
What is it called when sugars carmelize and starches undergo certain changes?
What is Browning of the surface and crust formation
100
What is the process that maintains the quality of baked goods for longer periods of time?
What is freezing
100
How many steps are there in yeast dough production
12 steps
100
What is punching ?
A method of deflating the dough
200
What happens to the dough as it is heated?
What is expanding gases
200
What causes the loss of crispness?
What is the ansorbtion of water
200
What are the two ingrediants that are low in lean flour?
What is fats and sugars
200
What is the second procedure of the spunge method?
Punch down dough and add the rest of the ingrediants
200
Why do you use the punching method?
Expel carbon dioxide and redistributes yeast for further growth
300
What is it called when the the starches absorb moisture, expand and become firmer?
What is Gelatinization
300
What takes place throughout the baking process?
What is the evaporation of water
300
What do sweet rolls usually include?
High fat, sugar, and usually eggs
300
What happens to gluten during fermentation?
Gluten becomes smoother and more elastic
300
What causes split or burst crust?
Over mixing or oven too hot
400
What is it called when the change in texture and aroma of baked goods are caused by the change in structure and the loss of moisture by the starch granules?
What is staling
400
What are two common moisture retainers?
What are fats and sugars
400
What do slightly richer breads have?
generally have soft crust
400
What is the problem with under mixing or over mixing doughs?
Have poor volume and texture
400
What are the names for underfermented and over fermented dough?
Young dough and old dough
500
What are weak flours?
Weak flours come from soft wheat
500
What gives structure to the bread products?
What is coagulation of proteins
500
What is the straight dough method?
Combine all ingrediants in the mixing bowl and mix
500
Why is the method modified for rich sweet doughs?
Ensures even distribution
500
What is the procedure of punching dough?
Pulling the dough up on all sides and folding it over the centre