Substance made up of proteins present in wheat flour.
100
what are the first three stages in baking?
1.formation and expansion of gases
2. trapping of the gases in air cells
3. coagulation of proteins
100
What is lean dough?
Low in fat and sugar.
100
Why is the straight dough method modified for rich doughs?
It is modified to ensure even distribution of the fat and sugar.
100
What isnt punching?
it is not hitting the dough with your fist aggressively
200
What is shortening?
Any fat used in baking.
200
what are the last four steps in the baking process?
4. gelatinization of starches
5. evaporation of some of the water
6. melting of shortenings
7. browning of the surface and crust formation
200
What is rich dough?
Contain higher proportions of fat, sugar and sometimes eggs.
200
How is the sponge method prepared?
It is prepared in two stages:
1. combine some liquid and flour.
2. punch down and add the rest of the remaining ingredients.
200
what is the proper punching technique?
method of deflating the dough for further growth.
300
What does gluten do for the baked goods?
Provides structure and strength.
300
what is staling?
the change in texture and aroma of baked goods due to the change in structure and the loss of moisture by starch granules
300
What are rolled in yeast dough products?
Fat is incorporated into the dough in many layers.
300
What is fermentation?
Process by which yeast acts on the sugars and starches in the dough. This produces carbon dioxide gas and alcohol.
300
what causes to much volume in bread?
to little salt, to much yeast, to much dough scale and over proofed
400
What are the methods for adjusting gluten development?
Selection of flours, shortening, liquid, mixing methods.
400
how can staling be slowed?
1. protecting the product from air
2. adding moisture retainers to the formula
3. freezing
400
What are the two principle mixing methods for yeast doughs?
the straight dough method and the sponge method.
400
What are the first three procedure methods for modified straight dough?
1. soften the yeast in part of the water.
2. combine fat, sugar, salt, milk solids, and flavourings and mix until well combined, but do not whip.
3. add the eggs gradually, as fast as they are absorbed.
400
what is proofing?
continuation of the process of yeast fermentation which increases the volume of shaped dough
500
How does gluten develop?
Proteins first absorb water, knead, then the gluten is formed into long elastic strands.
500
what are good moisture retainers?
fats and sugars
500
What is Brioche dough?
Brioche dough is rich and made with a high proportion of butter and eggs.
500
Name six steps in yeast dough production?
Scaling ingredients, mixing, fermentation, punching, scaling, rounding, benching, makeup and panning, proofing, baking, cooling, and storing.